Here’s a classic Rigatoni with Meatballs recipe—rich, comforting, and perfect for a family dinner. I’ll give both the pasta and homemade meatballs with a flavorful tomato sauce.
Ingredients (Serves 4–6)
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 1 tsp dried oregano or Italian seasoning
- Salt and pepper, to taste
- 2 tbsp olive oil (for frying, optional)
For the Sauce:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp sugar (optional, balances acidity)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional, for a little heat)
For the Pasta:
- 1 lb (450 g) rigatoni
- Salt for boiling water
- Grated Parmesan and fresh basil for garnish
Instructions
1. Make the Meatballs
- In a bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper until just combined.
- Shape into 1–1.5 inch meatballs.
- Optionally, heat olive oil in a pan over medium heat and brown meatballs on all sides (they’ll finish cooking in the sauce).
2. Make the Sauce
- Heat olive oil in a large pot over medium heat.
- Sauté onion until translucent (3–4 minutes), then add garlic for 1 minute.
- Add crushed tomatoes, sugar, basil, oregano, salt, pepper, and red pepper flakes.
- Simmer on low for 10–15 minutes.
3. Cook the Meatballs in Sauce
- Gently add meatballs to the simmering sauce.
- Cover and cook 20–25 minutes, stirring occasionally, until meatballs are cooked through.
4. Cook the Rigatoni
- Bring a large pot of salted water to a boil.
- Cook rigatoni according to package instructions until al dente.
- Drain and toss with a little olive oil or a spoonful of the tomato sauce.
5. Serve
- Plate rigatoni and top with meatballs and sauce.
- Garnish with grated Parmesan and fresh basil.
💡 Tips:
- For juicier meatballs, use a mix of beef and pork or add a splash of milk to the mixture.
- Don’t overcrowd the pan when browning meatballs—they cook more evenly if spaced out.
- Leftover sauce can be refrigerated or frozen—it’s great for sandwiches too.
If you want, I can give a baked rigatoni and meatballs version where everything is layered in a casserole with mozzarella, like a hearty Italian bake.
Do you want me to do that?
