Rigatoni and meatballs

Billie Blair


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.


☆☆☆☆☆ 0 votes

30 Min
50 Min
Stove Top


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6 slice
crusty bread
3/4 lb
ground beef
3/4 lb
ground pork
garlic cloves,chopped
eggs, beaten
1/4 c
chopped fresh parsley
3/4 c
grated parmesan cheese
1/4 c
salt and pepper, to taste
1/2 c
olive oil


yellow onion, chopped
garlic cloves, chopped fine
1 can(s)
28 oz. crushed tomatoes
1 can(s)
28 oz.diced tomatoes
1/4 tsp
1 tsp
1/4 c
chopped parsley
fresh basil leaves, cut in chiffonade
2 lb
rigatoni,cooked al dente

How to Make Rigatoni and meatballs


  • 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
  • 2Put meat in a large bowl, add garlic, bread crumbs, eggs, parsley, cheese, milk, salt and pepper
  • 3mix until well combined, use a scoop to retrieve a small amount of meat mixture, roll into a ball, and refrigerate until firm.
  • 4Heat the olive oil in large pan, add meatballs and fry until brown on all sides. Set aside.
  • 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.
  • 6Add the two cans of tomatoes, salt, pepper and sugar, parsley and basil. Let simmer for about 30 minutes, covered,
  • 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.
  • 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.

Printable Recipe Card

About Rigatoni and meatballs

Course/Dish: Beef, Pasta, Other Main Dishes
Main Ingredient: Beef
Regional Style: Italian

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