Rigatoni and Meatballs
- Yield: Makes 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 973
- Total Fat
- 39
- Saturated Fat
- 12
- Carbohydrates
- 112
- Dietary Fiber
- 9
- Sugar
- 13
- Protein
- 41
- Cholesterol
- 111
- Sodium
- 828
Ingredients
Meatballs:
6 thick slices crusty bread
3/4 pound ground beef
3/4 pound ground pork
3 garlic cloves, minced
2 eggs, beaten
1/4 cup minced flat-leaf parsley, plus more for serving
3/4 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup whole milk
1/4 teaspoon salt
Freshly ground black pepper to taste
1/2 cup olive oil
Rigatoni and sauce:
1 yellow onion, diced
3 garlic cloves, minced
1/2 cup red wine (optional)
one 28-ounce can crushed tomatoes
one 28-ounce can whole tomatoes
1/4 teaspoon salt
Freshly ground black pepper to taste
1 teaspoon sugar
1/4 cup minced flat-leaf parsley
12 fresh basil leaves, cut in chiffonade (optional)
2 pounds rigatoni, cooked al dente
Directions
- Place the bread on a baking sheet. Bake for 30 minutes in a 200 degrees F oven, or until totally dry.
- Break the bread into chunks . . .
- And pulse [in food processor] until the bread turns into crumbs.
- Throw the meat into a large mixing bowl.
- Add the garlic, bread crumbs, eggs, parsley, grated Parmesan, milk, salt, and pepper. Use clean hands to mix together until well combined.
- Use a scoop to retrieve a small amount of the meat mixture . . . And roll it in your hands to make meatballs (about 25). Place the pan in the freezer for 10 to 15 minutes, just to firm them up.
- Heat the olive oil in a heavy pot over medium-high heat. Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch.
- Remove from the pan to a plate while you make the rigatoni and sauce.
- Add the onion and garlic to the pan. Stir and cook for a minute or two, until the onion begins to soften.
- Add the wine and cook for another minute. (Just omit this step if you're not using wine.)
- Add the crushed tomatoes...whole tomatoes... salt, pepper, and sugar . . . And parsley and basil.
- Stir the sauce to combine all the ingredients . . . Cover and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally.
- Then throw in the meat-a-balls!
- Stir gently, then cover and cook for 20 more minutes, stirring once or twice, until the meatballs are cooked through.
- Heap the rigatoni on a large platter and pile the meatballs and sauce on the top. Sprinkle on some extra minced parsley and serve with extra grated Parmesan.
- This is a good one, my friends.
- I mean . . . i miei amici.
- Sincerely,
- Costanza
Cook’s Note
Variations Use leftover meatballs to make Meatball Sliders. Slice leftover meatballs and use as a pizza topping.