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chopped fresh parsley
grated parmesan cheese
salt and pepper, to taste
garlic cloves, chopped fine
28 oz. crushed tomatoes
28 oz.diced tomatoes
fresh basil leaves, cut in chiffonade
rigatoni,cooked al dente
place bread on a baking sheet and bake for 30 min at 200 or until completely dry. Break bread in chunks and grind into bread crumbs
Put meat in a large bowl, add garlic, bread crumbs, eggs, parsley, cheese, milk, salt and pepper
mix until well combined, use a scoop to retrieve a small amount of meat mixture, roll into a ball, and refrigerate until firm.
Heat the olive oil in large pan, add meatballs and fry until brown on all sides. Set aside.
Add onions and garlic to the same pan and sauté until golden, At this time you can add 1/4 cup of red wine, its your choice, let simmer for a few minutes.
Add the two cans of tomatoes, salt, pepper and sugar, parsley and basil. Let simmer for about 30 minutes, covered,
Then add the meatballs and simmer till they are done. At this time , I added a box of sliced mushrooms and some sliced black olives.
While sauce is cooking, cook the rigatoni. Then combine, and add chopped parsley and grated parmesan cheese. Serve with warm garlic toast and a glass of nice red wine.
Last Updated: Thu, Jul 24, 2014