Rigatoni and Meatballs

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Ms. Ree, this is almost the same as my recipe. We Italians eat pasta every Thursday night and last Thursday, we made your recipe. We loved every bite. You are a great cook and since this is so much like mine, I am flattered. Only difference is as I am sauteeing the garlic and onions in olive oil, I add about 1/2 teaspoon dried pepper flakes and about 1 tablespoon of good tomato paste and saute until slightly browned and the paste is cooked. Then add wine. Rest is the same. Your meatballs have given me a lesson to try. I usually make them as you do but roll them all, let sit, then drop one by one in a soft boiling sauce. I do not turn them....just shake the pot by the handles to cover the meatballs with sauce lower the heat and simmer for about half an hour or more. The meat juices and ingredients in the meatballs give the sauce more flavor. However I like your method and will try freezing them ... will be back to tell you how they turn out.

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The meatballs were delicious and tender . After browning and removing them from the pan/pot, I would suggest degreasing it before adding the onion to make the sauce or skim the top after the sauce is complete. I will add less wine next time and drain the whole tomatoes. This is a very good recipe.

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This recipe was wonderful, both sauce and meatballs. The only thing I changed was NOT adding the breadcrumbs and the meatballs held together just fine. The breadcrumbs only change the texture not the taste.

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This is another receipe I made from watching you on tv.....and it was delicious. My granddaughter liked it alot. Did the bread crumbs too.....Thanks Ree....this is a keeper!!

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Easy and very hearty. Changed slightly for the dutch oven made over a charcoal. Bought oregano instead of Basil. Tasted great.

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easy great flavor didn't change a thing, best i've ever made & tasted yummy. a real Keeper.

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This sauce was amazing! Will definitely be making this again :0 The whole family loved it!!

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I made this last weekend for dinner. Super easy. I substituted sparkling grape juice for the wine and it was awesome. Makes even better left-overs! My husband is a super picky eater and he loved it!

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This was delicious!! It feeds an army--if you're looking at a family of four or 5 you'll easily get two meals out of it. Also leftover meatballs make great sandwiches. It's easy and a winner--my kids really liked it.

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Awesome recipe Ree! I used 1 1/2 Cups of Italian breadcrumbs, sage and crushed rosemary to the meatball mix, and some Italian seasoning to the sauce. The meatballs were so tender!!
I would have liked just a little more sauce and I will probably add more whole tomatoes the next time I make this great recipe. Thank your Ree for such wonderful recipes!! Can't wait to make your Olive Cheese Bread!