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rigatoni and meatballs

witch123 avatar
Recipe by
Billie Blair
@witch123
Dolores, CO

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.

yield 10 -12
prep time 30 Min
cook time 50 Min
method Stove Top

Ingredients For rigatoni and meatballs

  • 6 slice
    crusty bread
  • 3/4 lb
    ground beef
  • 3/4 lb
    ground pork
  • 3
    garlic cloves,chopped
  • 2
    eggs, beaten
  • 1/4 c
    chopped fresh parsley
  • 3/4 c
    grated parmesan cheese
  • 1/4 c
    milk
  • salt and pepper, to taste
  • 1/2 c
    olive oil
  • SAUCE
  • 1
    yellow onion, chopped
  • 3
    garlic cloves, chopped fine
  • 1 can
    28 oz. crushed tomatoes
  • 1 can
    28 oz.diced tomatoes
  • 1/4 tsp
    salt
  • 1 tsp
    sugar
  • 1/4 c
    chopped parsley
  • 12
    fresh basil leaves, cut in chiffonade
  • 2 lb
    rigatoni,cooked al dente

How To Make rigatoni and meatballs

  • 1
    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
  • 2
    Put meat in a large bowl, add garlic, bread crumbs, eggs, parsley, cheese, milk, salt and pepper
  • 3
    mix until well combined, use a scoop to retrieve a small amount of meat mixture, roll into a ball, and refrigerate until firm.
  • 4
    Heat the olive oil in large pan, add meatballs and fry until brown on all sides. Set aside.
  • 5
    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.
  • 6
    Add the two cans of tomatoes, salt, pepper and sugar, parsley and basil. Let simmer for about 30 minutes, covered,
  • 7
    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.
  • 8
    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.
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