Rigatoni & Meatballs Recipe

Soak breadcrumbs

In a small bowl combine the plain breadcrumbs and 1/4 cup whole milk. Stir and let sit for 5 minutes until moistened.

Mix meatball ingredients

In a large bowl add ground beef, ground pork, the soaked breadcrumbs, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 large egg, 1 1/4 tsp salt and 1/2 tsp black pepper. Use your hands or a spoon to gently combine until just evenly mixed—do not overwork or the meatballs will be dense.

Form meatballs

Portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 oz each) using a scoop or spoon. You should get roughly 20–24 meatballs. Wet your hands slightly if mixture is sticky and roll each into a smooth ball.

Brown meatballs

Heat 2 Tbs olive oil in a large heavy skillet over medium-high heat. Working in batches, add meatballs without overcrowding and brown on all sides, about 6–8 minutes total per batch, turning gently. They do not need to be fully cooked through. Transfer browned meatballs to a plate lined with paper towel.

Sauté aromatics

In a large deep skillet or Dutch oven, heat 1 Tbs extra-virgin olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5–7 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in 2 Tbs tomato paste and cook 1 minute to caramelize. Add the 28 oz crushed tomatoes, 1/2 cup water or broth, 1 tsp dried basil, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp sugar (if using), and 1/4 tsp red pepper flakes (if using). Stir to combine.

Simmer with meatballs

Carefully add the browned meatballs to the sauce, nestling them into the liquid. Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover and simmer for 18–22 minutes, or until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves in the last 2 minutes if using.

Cook rigatoni

While the sauce simmers, bring a large pot of water to a rolling boil and add 1 Tbs salt. Add 1 lb rigatoni and cook according to package directions until al dente (usually 10–12 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add drained rigatoni to the sauce and gently toss to coat, or spoon sauce and meatballs over individual portions of pasta. If sauce seems thick, add reserved pasta water a few tablespoons at a time to loosen and create a silky coating (use up to the reserved 1/2 cup).

Serve

Divide rigatoni and meatballs among plates. Sprinkle with grated Parmesan (about 1/2 cup total) and chopped parsley. Serve immediately.