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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rigatoni with Meatballs and Sauce Recipe

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This recipe for Rigatoni with Meatballs and Sauce is from The Revised Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meatballs:
1 to 1.25 lb lean ground beef
2 slices of white bread
2 T Parmesan cheese
1 egg
salt and pepper (to taste)
2 T parsley flakes
1/4 of a small onion (finely chopped or minced)
2 garlic cloves minced
**2 T olive oil (for frying only)

Sauce:
2 15oz cans tomato sauce
1 15 oz can tomato puree
1 can water
2 bay leaves
2 T Italian seasoning
1 T oregano
2 T sugar (add at end of cooking)

Pasta:
1 lb. Rigatoni
Directions:
Directions:
1. In a large bowl, add all meatball ingredients (except for olive oil) and mix with hands. Scoop about 2 heaping T of meat mixture into hands, roll and form into meatballs. Should make about 20.
2. Heat olive oil in large pot or Dutch oven for about 5 minutes on medium heat. Add meatballs to pot and brown for about 10 to 12 minutes, rotating often until no longer pink on the inside.
3. Add and stir all sauce ingredients (except for sugar) to meatballs in large pot.
4. Bring to low boil, reduce heat to low, and simmer for 1 and a half hours. Remove bay leaves and add sugar. Simmer for 5 more minutes.
6. According to "al dente" instructions, prepare rigatoni and drain.
7. Serve sauce and meatballs over rigatoni.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
**This recipe is based off of my Nana Marco's spaghetti and meatballs. My mom would always let me "test" a meatball before she added the sauce ingredients! Leftovers freeze well!

 

 

 

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