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Sep 11, 2012

meatballs with rigatoni

Holy Cow, the Pioneer Woman is at is again!
I tried this recipe for Meatballs with Rigatoni and I was singing it's praises for days afterward. 
This is seriously my new favorite recipe.
I could eat it for days on end.
Try it, you will not be disappointed.


Rigatoni and Meatballs


6 thick slices crusty bread

3/4 pound ground beef

3/4 pound ground pork

3 garlic cloves, minced

2 eggs, beaten

¼ cup minced flat-leaf parsley, plus more for serving

¾ cup freshly grated Parmesan cheese, plus more for serving

¼ cup whole milk

¼ teaspoon salt

Freshly ground black pepper to taste

½ cup olive oil

Rigatoni and sauce

1 yellow onion, diced

3 garlic cloves, minced
one 28-ounce can crushed tomatoes

one 28-ounce can whole tomatoes

¼ teaspoon salt

Freshly ground black pepper to taste

1 teaspoon sugar

¼ cup minced flat-leaf parsley

12 fresh basil leaves, cut in chiffonade (optional)

2 pounds rigatoni, cooked al dente

Place the bread on a baking sheet.
Bake for 30 minutes in a 200°F oven,
or until totally dry.

Break the bread into chunks . . .
And pulse [in food processor]
until the bread turns into crumbs.
throw the meat into a
large mixing bowl.

Add the garlic, bread crumbs,
 eggs, parsley, grated Parmesan,
 milk, salt, and pepper.

Use clean hands to mix
together until well combined.

Use a scoop to retrieve a small
amount of the meat mixture .
And roll it in your hands
to make meatballs (about 25).
Place the pan in the freezer
for 10 to 15 minutes,
 just to firm them up.

Heat the olive oil in a heavy pot
over medium-high heat.
Working with 8 to 10
meatballs at a time,
cook them until brown but not
all the way through,
2 to 3 minutes per batch.

Remove from the pan to a plate
while you make the rigatoni and sauce.

Add the onion and garlic to the pan.

Stir and cook for a minute or two,
until the onion begins to soften.
Add the crushed tomatoes . . .
whole tomatoes . . .
salt, pepper,
and sugar . . .
And parsley
 and basil.

Stir the sauce to
combine all ingredients.

Cover and reduce
 the heat to a simmer.

Cook for 30 minutes,

stirring occasionally.

Then throw in the meatballs.

Stir gently,
 then cover and cook 20 more minutes,
stirring once or twice,
until the meatballs are cooked through.
 Then put the rigatoni on a platter
and pile on the meatballs and sauce.
Sprinkle parsley and grated parmesan cheese on top!

Source: Pioneer Woman

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