Rigatoni with Meatballs Recipe
Ingredients
| Ground beef | 3/4 pound (Meatballs:) | |
| Cracker Crumbs- 1/4 cup | ||
| Romano cheese | 2 Tablespoon, grated (Meatballs:) | |
| Egg | 1 (Meatballs:) | |
| Garlic- 1 small clove, finely chopped | ||
| Parsley leaves | 1 Tablespoon, chopped (Meatballs:) | |
| Salt | 1/4 Teaspoon (Meatballs:) | |
| Pepper | 1/8 Teaspoon (Meatballs:) | |
| Olive oil | 1 Tablespoon (Meat Sauce:) | |
| Italian Sausages- 6 sweet (about 1 pound) | ||
| Celery | 1/4 Cup (16 tbs), finely chopped (Meat Sauce:) | |
| Onion | 2 Tablespoon, finely chopped (Meat Sauce:) | |
| Garlic | 1 Clove (5gm), finely chopped (Meat Sauce:) | |
| Ground beef | 8 Ounce (Meat Sauce:) | |
| Tomato sauce | 1 Can (10oz) (Meat Sauce:) | |
| Tomato Paste | 1 Can (10oz) (Meat Sauce:) | |
| Water | 2 1/4 Cup (16 tbs) (Meat Sauce:) | |
| Romano cheese | 2 Tablespoon, grated (Meat Sauce:) | |
| Rigatoni or Pasta of your choice- 12 ounces, cooked and drained | ||
Directions
GETTING READY
1) In a bowl, mix together the beef, cracker crumbs, Romano cheese, egg, garlic, parsley, salt and pepper.
2) Using fingers mix the beef mixture properly, until well blended.
3) Shape into twelve 2-inch balls and leave them aside.
MAKING
4) In a large saucepan, heat the oil and brown the sausages for about 10 minutes.
5) Using a slotted spoon transfer to a plate and set aside.
6) In the same saucepan stir in the celery, onion and garlic for 3 minutes.
7) Add the beef and cook until browned, stirring continuously to break up the meat, for about 5 minutes.
8) Mix in the tomato sauce, tomato paste, water and Romano cheese.
9) Allow the beef mixture to boil.
10) Simmer and add the meatballs and the sausages.
11) Cook partially covered, for 1 to 1 1/2 hours, or until the desired consistency.
FINALIZING
12) Using a perforated ladle remove the meatballs and the sausages from the sauce and set aside.
13) In a serving bowl, spoons half of the sauce and mix in the pasta.
14) Pour the remaining sauce over the pasta.
SERVING
15) Serve hot with the meatballs and the sausages.
1) In a bowl, mix together the beef, cracker crumbs, Romano cheese, egg, garlic, parsley, salt and pepper.
2) Using fingers mix the beef mixture properly, until well blended.
3) Shape into twelve 2-inch balls and leave them aside.
MAKING
4) In a large saucepan, heat the oil and brown the sausages for about 10 minutes.
5) Using a slotted spoon transfer to a plate and set aside.
6) In the same saucepan stir in the celery, onion and garlic for 3 minutes.
7) Add the beef and cook until browned, stirring continuously to break up the meat, for about 5 minutes.
8) Mix in the tomato sauce, tomato paste, water and Romano cheese.
9) Allow the beef mixture to boil.
10) Simmer and add the meatballs and the sausages.
11) Cook partially covered, for 1 to 1 1/2 hours, or until the desired consistency.
FINALIZING
12) Using a perforated ladle remove the meatballs and the sausages from the sauce and set aside.
13) In a serving bowl, spoons half of the sauce and mix in the pasta.
14) Pour the remaining sauce over the pasta.
SERVING
15) Serve hot with the meatballs and the sausages.
Chef
