Rigatoni Pasta with Meatballs – MyPinchofItaly.co.uk

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 Amalgama : 350 g
Tomato Rosolatura: 500 ml
Plum tomatoes: 400 g
Minced meat (veal beef 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 a causa di milk until soft, then squeeze it to remove as much milk as possible. Place it a causa di 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 breadcrumbs.

Form meatballs about 2 cm a causa di diameter and roll a causa di the breadcrumbs.

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

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

Cover and cook a low heat for about 50 minutes.

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

Return the natura to the saucepan and add the tomato sauce. Stir and serve a causa di bowls with a handful of grated Pecorino.

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