RIGATONI AND MEATBALLS

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Rigatoni and Meatballs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 19

6 thick slices crusty bread
12 ounces ground beef
12 ounces ground pork
3/4 cup freshly grated Parmesan, plus more for serving
1/4 cup whole milk
1/4 cup minced fresh flat-leaf parsley, plus more for serving
3 cloves garlic, minced
2 eggs, beaten
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup olive oil
1 yellow onion, diced
1/2 cup red wine, optional
One 28-ounce can crushed tomatoes
One 28-ounce can whole tomatoes
1 teaspoon sugar
1/4 cup minced fresh flat-leaf parsley
12 fresh basil leaves, cut in chiffonade, optional
2 pounds rigatoni, cooked al dente

Steps:

  • For the meatballs: Preheat the oven to 200 degrees F. Place the bread on a baking sheet. Bake until totally dry, about 30 minutes.
  • Break the bread into chunks. Pulse in a food processor until the bread turns into crumbs. Throw in the meat into a large mixing bowl. Add the breadcrumbs, Parmesan, milk, parsley, garlic, eggs, salt and some 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 on a pan and put 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 pot to a plate while you make the sauce.
  • For the sauce: Add the garlic and onions to the meatball pot. Stir and cook until the onion begins to soften, 1 to 2 minutes. Add the wine and cook for another minute. (Just omit this step if you're not using wine.) Add the crushed tomatoes, whole tomatoes, sugar, salt and pepper to taste.
  • Stir the sauce to combine all the ingredients. Cover and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally. If sauce needs more liquid, just add in a little water. Then throw in the parsley, basil and 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.

Salman Safi
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This recipe is a winner! The meatballs are tender and juicy, and the sauce is rich and flavorful. I will definitely be making this again and again.


Cleo Ivey
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The meatballs were a bit too dense for my taste, but the sauce was delicious.


Tayyab Butt
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This dish was easy to make and tasted great! I will definitely be making it again.


Thomas Opoku
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This recipe is a great starting point, but I like to add some of my own touches. I usually add some chopped mushrooms and zucchini to the sauce, and I also like to use a blend of ground beef and ground pork for the meatballs.


Izuchukwu Frank
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I've made this dish several times and it's always a hit. The meatballs are always moist and flavorful, and the sauce is perfect.


Laurie Friesen
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This dish was a disappointment. The meatballs were tough and the sauce was too sweet.


waqas crazy
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I followed the recipe exactly and the meatballs turned out perfect. The sauce was a little bland for my taste, so I added some extra garlic and oregano.


Sutton Admiral
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This recipe is a keeper! The meatballs are so easy to make and the sauce is amazing.


Hope Thompson
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I made this dish for a party and it was a total success! Everyone loved the meatballs and the sauce.


Stoichein Cat
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The meatballs were a bit dry, but the sauce was tasty.


Eva Akther
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This dish was a huge hit with my family! The meatballs were tender and flavorful, and the sauce was rich and delicious. I will definitely be making this again.