Rigatoni and Meatballs
Every Italian-American grandma has a version of this sauce, served on Sunday. It's a thin, flavorful tomato puree served over rigatoni with meatballs, sausages, and any other meat that happens to be in the refrigerator.
- Servings: 4
Source: Martha Stewart Living, August 2002
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1/4 cup finely grated Parmesan cheese
- 2 large eggs
- 6 tablespoons fresh breadcrumbs
- 1/4 cup milk
- 1 1/2 teaspoons coarse salt, plus more for seasoning
- 2 tablespoons olive oil, plus more as needed
- 1/2 cup dry white wine
- 3 pints Canned Tomato Passato
- Freshly ground pepper
- 1 pound rigatoni, cooked
In a large bowl, combine ground beef and pork, parsley, Parmesan, eggs, breadcrumbs, milk, and salt. Form into 1 1/2-inch balls.
Heat 1 tablespoon oil in a 6-quart saucepan over medium-high heat. Add half the meatballs; cook, turning occasionally, until brown on all sides, about 5 minutes. Transfer to a baking sheet. Repeat with remaining tablespoon oil and meatballs.
Add white wine to same pan; deglaze by stirring up browned bits from bottom with a wooden spoon. Reduce wine by half, about 1 minute. Add tomatoes and meatballs; bring to a simmer. Reduce to medium-low; cook, uncovered, 1 hour, stirring occasionally.
Remove from heat, and season with salt and pepper. Using a slotted spoon, transfer meatballs to a serving dish. Toss pasta in sauce; serve in a separate dish.