Get ready to bring a taste of sunny Southern Italy into your kitchen with this mouth-watering dish of Rigatoni pasta tossed in a rich tomato sauce with golden, cheesy meatballs. It’s hearty, homemade and just the kind of meal that makes everyone happy.

 

Serves: 4 | Preparation : 40 mins | Cooking : approx. 2 hours

  • Rigatoni Pasta : 350 g
  • Tomato Passata : 700 g
  • Tinned Plum tomatoes, crushed: 400 g
  • Minced meat (beef or pork or a mix): 400 g
  • Stale bread, about : 70/80 g
  • Pecorino cheese, grated: 60 g
  • Milk: to taste, for soaking bread
  • Eggs: 2
  • Basil, fresh: to taste
  • Salt and black pepper: to taste
  • 1 onion, finely sliced
  • 1 garlic clove, minced
  • 1 sprig fresh parsley, chopped
  • Breadcrumbs: as needed
  • Extra Virgin Olive Oil for deep-frying: to taste

Method

Make the Meatball Mix

  • Soak the stale bread in milk until soft. Squeeze out the excess liquid and tear the bread into small pieces.

  • In a large bowl, mix:

    • soaked bread

    • minced meat

    • Pecorino

    • garlic

    • chopped parsley

    • eggs

    • salt & pepper

  • If the mix feels too soft, add a bit more cheese or breadcrumbs until it holds its shape.

Shape & Fry the Meatballs

  • Form the mixture into small meatballs (about 1 inch wide).

  • Roll each meatball in breadcrumbs to coat.

  • Heat a generous amount of olive oil in a large frying pan over medium-high heat.

  • Fry the meatballs until golden brown and crisp on all sides.
    (Tip: Give them a quick blast of high heat at the end to make sure they’re fully cooked.)

Set them aside on a paper towel-lined plate to drain excess oil.

Make the Tomato Sauce

  • Wipe the pan clean and add 2 tablespoons of EVOO.

  • Sauté the sliced onion until soft.

  • Add the passata, crushed plum tomatoes, a few basil leaves, salt, and black pepper.

  • Simmer for 10 minutes.

Then, gently add in the fried meatballs.
Cover with a lid and simmer on low heat for another 40 minutes.

Stir occasionally — your kitchen will smell amazing.

Cook the Pasta

  • Bring a large pot of water to a boil.

  • Add pasta along with coarse salt, cook until al dente.

  • Drain and return the pasta to the pot.

Serve It Up!

  • Toss the pasta with a generous ladle of tomato sauce.

  • Plate it up and top with more sauce and those delicious meatballs.

  • Finish with an extra sprinkle of grated Pecorino.

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