Ingredients:
For the pasta:
400g rigatoni pasta
Salt (for boiling water)
For the tomato sauce:
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
700g crushed tomatoes or tomato puree
2 tbsp tomato paste
1 tsp sugar (optional, to balance acidity)
1 tsp dried oregano
½ tsp red chili flakes (optional)
Salt and black pepper, to taste
A handful of fresh basil or parsley, chopped
For the meatballs:
500g ground beef (or mix of beef and pork)
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tbsp chopped parsley
½ tsp salt and ½ tsp pepper
1 tbsp olive oil (for searing)
For baking:
250g mozzarella cheese, shredded
2 tbsp Parmesan cheese, grated
Chopped fresh parsley (for garnish)
Instructions:
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Cook the rigatoni:
Bring a large pot of salted water to a boil.
Cook rigatoni until al dente (about 2 minutes less than package instructions).
Drain, toss lightly with olive oil, and set …
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