Beef Meatballs and Sauce with Rigatoni

Name: Beef Meatballs and Sauce with Rigatoni
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams ground beef, 85% lean, preferably sirloin; 118 milliliters plain dried bread crumbs, plus more if needed; 794 grams whole peeled tomatoes, broken into smaller pieces, with their liquid; 118 milliliters canola oil; 79 milliliters finely chopped curly parsley; 1 large egg, lightly beaten, plus an extra if needed; 5 garlic cloves, halved and thinly sliced; 1 teaspoon kosher salt, or more if needed; 6 servings Kosher salt; 6 servings Kosher salt and white pepper; 3 Tbsps extra-virgin olive oil; 1 teaspoon dried oregano; 118 milliliters freshly grated Parmesan; 355 milliliters grated Parmesan, to taste; 454 grams plum tomatoes , cored, halved, and diced; 0 teaspoons red pepper flakes, or more if needed; 340 grams dried rigatoni pasta; 1 teaspoon sugar; 2 mediums yellow onions, halved and thinly sliced

Beef Meatballs and Sauce with Rigatoni might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 39g of protein, 48g of fat, and a total of 856 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of sugar, onions, rigatoni pasta, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the bread crumbs you could follow this main course with the Chocolate Banana Bread as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Fill a large pot with water and bring it to a rolling boil.

Ingredients you will need

Water

Equipment you will use

Pot

Make the sauce: In a large wide, saute pan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Sauce

Equipment you will use

Frying Pan

Add the onions and garlic and season with salt and pepper. Cook until the onions are tender, 10 to 15 minutes, and then add the plum tomatoes, sugar, and oregano. Stir to blend and then pour in the canned tomatoes and their juices. Cook, stirring from time to time, until it comes to a simmer, about 5 minutes, to allow the ingredients to meld together. Taste for seasoning. Lower the heat and let the sauce continue to cook as you make the meatballs. Season to taste with salt and pepper.

Ingredients you will need

Canned Tomatoes

Salt And Pepper

Plum Tomato

Meatballs

Seasoning

Oregano

Garlic

Onion

Sauce

Sugar

Put the beef in a large bowl and spread it all over the bottom of the bowl and up the sides a little. This will help you to distribute the seasoning evenly over the meat.

Ingredients you will need

Seasoning

Spread

Beef

Meat

Equipment you will use

Bowl

Sprinkle the meat with the salt and add the bread crumbs, Parmesan cheese, parsley, and red pepper flakes. Use your hands to mix all of the ingredients together. Work in 1 of the eggs with your hands.

Ingredients you will need

Red Pepper Flakes

Parmesan

Breadcrumbs

Parsley

Egg

Meat

Salt

Roll 1 small ball (about 11/2 to 2 inches in diameter).

Ingredients you will need

Roll

Taste test: In a small skillet, heat 1 teaspoon of the canola oil over high heat. When the oil begins to smoke lightly, shut off the heat (to avoid splattering), and add the meatball.

Ingredients you will need

Cooking Oil

Meatballs

Equipment you will use

Frying Pan

Put the heat back on high and brown on all sides for a few minutes until cooked but still pink in the middle. Taste for seasoning and texture. If too moist, add more bread crumbs. If too dry, add another beaten egg or a splash of water. Adjust the salt and red pepper flakes, if needed, as well.

Ingredients you will need

Red Pepper Flakes

Breadcrumbs

Seasoning

Water

Salt

Egg

Roll the remaining meat into 11/2-inch diameter meatballs; you should have about 2

Ingredients you will need

Meatballs

Meat

Roll

Heat a large skillet over high heat and add the remaining canola oil. When the oil begins to smoke lightly, shut off the heat and add the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming.

Ingredients you will need

Cooking Oil

Meatballs

Equipment you will use

Frying Pan

Put the heat back on high and turn the meatballs to brown them on all sides. Cook to medium-rare, 3 to 5 minutes. Squeeze the sides of 2 meatballs between your thumb and index finger to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan and transfer them to a tray lined with a kitchen towel to drain any excess grease.

Ingredients you will need

Meatballs

Equipment you will use

Kitchen Towels

Slotted Spoon

Spatula

Frying Pan

Cook the pasta: Season the boiling water with salt until it tastes like seawater. Bring the water back up to a boil.

Ingredients you will need

Pasta

Water

Salt

Add the pasta to the pot and cook, stirring occasionally with a slotted spoon to make sure it doesn't clump or stick to the bottom as it cooks, until al dente, 8 to 10 minutes.

Ingredients you will need

Pasta

Equipment you will use

Slotted Spoon

Pot

Drain the pasta in a colander, reserving about 1 cup of the cooking liquid.

Ingredients you will need

Pasta

Equipment you will use

Colander

Serve the meatballs: Meanwhile, once you drop the pasta in the water, add the meatballs to the sauce and simmer over very low heat, 3 to 5 minutes. Shut off the heat and allow the sauce and meat to rest as your pasta finishes cooking.

Ingredients you will need

Meatballs

Pasta

Sauce

Water

Meat

Pour off any excess grease in the skillet used to brown the meatballs, add a ladle of sauce, and warm the pan over low heat. Stir to catch any browned bits of meat in the skillet. After a few minutes, pour that sauce back in with the rest. Stir in a little of the reserved pasta cooking liquid if needed to thin.

Ingredients you will need

Meatballs

Pasta

Sauce

Meat

Equipment you will use

Frying Pan

Ladle