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.

Martha Stewart Living, August 2002


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.