Perfect for a special Sunday lunch, this is a classic dish of southern Italian tradition.

 

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

  • Rigatoni Pasta : 350 g
  • Tomato Passata: 500 ml
  • Plum tomatoes: 400 g
  • Minced meat (veal or beef or pork): 400 g
  • Stale Bread, about : 70/80 g
  • Pecorino cheese, grated: 60 g
  • Milk: to taste
  • Eggs: 2
  • Basil, fresh: to taste
  • Salt and pepper: to taste
  • 1 onion, small-sized: finely sliced
  • 1 garlic clove, minced
  • A fresh sprig of parsley, chopped
  • Breadcrumbs: as needed
  • Olive Oil for deep-frying: to taste

Method

Soak the stale bread in milk until soft, then squeeze it to remove as much milk as possible. Place it in a bowl with the minced meat, grated pecorino, chopped parsley and garlic, eggs, salt and pepper. If the mixture is too soft, add more pecorino or breadcrumbs.

Form meatballs about 2 cm in diameter and roll in the breadcrumbs.

Heat the olive oil in a frying pan and fry the meatballs until golden brown.

Sauté the onion in 2 tablespoons of oil, when soft add the tomato passata with the plum tomatoes, a pinch of salt and pepper, simmer for about 20 minutes.

Cover and cook on a low heat for about 50 minutes.

Bring a saucepan of water to the boil. When it comes to the boil, add the Rigatoni and the coarse salt, stir, cook and drain al dente.

Return the pasta to the saucepan and add the tomato sauce. Stir and serve in bowls with a handful of grated Pecorino.

 

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