rigatoni and meatballs
I found this recipe in Ree Drummonds cookbook " Food from my Frontier". She mentioned that her husband didn't care for traditional spaghetti and my husband feels the same way. So this recipe fit him to a "T". I took a few liberties to make it my own, but basically its all hers. Thanks, Ree for all the recipes in your book.
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yield
10 -12
prep time
30 Min
cook time
50 Min
method
Stove Top
Ingredients For rigatoni and meatballs
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6 slicecrusty bread
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3/4 lbground beef
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3/4 lbground pork
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3garlic cloves,chopped
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2eggs, beaten
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1/4 cchopped fresh parsley
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3/4 cgrated parmesan cheese
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1/4 cmilk
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salt and pepper, to taste
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1/2 colive oil
- SAUCE
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1yellow onion, chopped
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3garlic cloves, chopped fine
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1 can28 oz. crushed tomatoes
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1 can28 oz.diced tomatoes
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1/4 tspsalt
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1 tspsugar
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1/4 cchopped parsley
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12fresh basil leaves, cut in chiffonade
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2 lbrigatoni,cooked al dente
How To Make rigatoni and meatballs
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1place 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
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2Put meat in a large bowl, add garlic, bread crumbs, eggs, parsley, cheese, milk, salt and pepper
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3mix until well combined, use a scoop to retrieve a small amount of meat mixture, roll into a ball, and refrigerate until firm.
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4Heat the olive oil in large pan, add meatballs and fry until brown on all sides. Set aside.
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5Add 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.
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6Add the two cans of tomatoes, salt, pepper and sugar, parsley and basil. Let simmer for about 30 minutes, covered,
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7Then add the meatballs and simmer till they are done. At this time , I added a box of sliced mushrooms and some sliced black olives.
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8While 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.
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