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