Rigatoni and Meatballs

75 mins
Serves 4
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Directions

  1. 1Finely slice garlic cloves.
  2. 2Add olive oil to a pot and heat it up.
  3. 3Add basil and garlic into the cold olive oil.
  4. 4Let it come up to temperature slowly and infuse the oil before adding the tomatoes.
  5. 5Add the puréed San Marzano tomatoes to the pot.
  6. 6Add salt and pepper.
  7. 7Bring up to a boil.
  8. 8In a bowl mix the ground beef with reserved tomato sauce, heavy cream, eggs, parsley, bread crumbs, Pecorino Romano, salt, and pepper.
  9. 9Mix well.
  10. 10Form the mixture into meatballs.
  11. 11Coat the bottom of the pan with olive oil.
  12. 12Add the meatballs to the pan and brown on each side.
  13. 13Transfer the browned meatballs to the tomato sauce.
  14. 14Cook for 1 hour.

Ingredients

  • 2 cans whole peeled San Marzano tomatoes
  • 3 cloves garlic
  • 1 olive oil
  • 1 handful basil
  • 1.5 pound ground beef
  • 3 tablespoons reserved tomato sauce
  • 3 tablespoons heavy cream
  • 3 eggs
  • 1 handful chopped parsley
  • 1 cup bread crumbs
  • 1 cup Pecorino Romano
  • 1 pinch salt
  • 1 pinch black pepper

Equipment

knifecutting boardlarge potmeasuring cupsmall bowlsfrying panwooden spoontongs