Saturday, April 26, 2014

rigatoni and meatballs... 1 hour and 50 minutes

the goods:

6 slices crusty bread
3/4 pound ground beef
3/4 pound ground pork
3 garlic cloves, minced
2 eggs, beaten
1/4 cup minced flat-leaf parsley
3/4 cup grated Parmesan
1/4 cup whole milk
1/4 teaspoon salt
1/4 cup olive oil

1 yellow onion, diced
3 garlic cloves, minced
1/2 cup red wine
1 can (28 ounces) crushed tomatoes
1 can (28 ounces whole tomatoes
1/4 teaspoon salt
1 teaspoon sugar
1/4 cup minced flat-leaf parsley
12 fresh basil leaves, cut in chiffonade

1 pound rigatoni, cooked according to package instructions

Place bread on baking sheet. Bake fro 30 minutes in a 200 degree oven until totally dry. Break the bread into chunks in a food processor and pulse until you have crumbs. In a large mixing bowl, combine meat, garlic, bread crumbs, eggs, parsley, Parmesan, milk, salt, and pepper to taste. Use clean hands to mix together well. Using a cookie scoop, retrieve a small amount of meat and roll it in your hands to make meatballs. Freeze for about 10 to 15 minutes to firm them up. Heat the oil in a heavy pot over medium-high heat. Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch. Remove from the pan to a plate and set aside while you make the sauce.
Add the onion and garlic to the pan. Stir and cook until onion begins to soften. Add the wine and cook for another minute, deglazing pan. Add the crushed tomatoes, whole tomatoes salt, pepper to taste, sugar, parsley, and basil. Stir to combine. Cover and reduce heat to a simmer. Cook for 30 minutes, stirring occasionally. Add meatballs back to pan. Stir gently to cover in sauce, then cover and cook for 20 minutes more, stirring once or twice, until the meatballs are cooked through. Serve over rigatoni.
(Reserve remaining meatballs and sauce for sliders!)

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