Rigatoni Marinara & Meatballs! A family favorite ! My son has been devouring since he was about 3 :)

Approximately 6 Servings

INGREDIENTS

Sauce

·       (2) Cans Cento San Marzano Certified Peeled Tomatoes Product of Italy (Publix has these)

·       Extra Virgin Olive Oil for sauté – enough to cover the base of the pot.  Maybe 4-5 Tablespoons

·       Basil –2 Teaspoons maybe more

·       Oregano – 1 Teaspoons     

·       Rosemary – 1-2 Teaspoons

·       Italian Seasoning – 2 Teaspoons maybe more

·       Black Pepper – to taste

·       Salt – to taste

·       Garlic Powder – ½ Teaspoon

·       Garlic Salt – 1 Teaspoon

·       Onion Powder – ½ Teaspoon

·       Chopped Garlic (fresh is always the best) – 1-2 Tablespoons

·       Chopped Onion or Shallot - 2 Teaspoons

·       Sugar – Quarter Cup give or take

·       Salt and Pepper – to taste

·       Rigatoni – approximately 4 Cups

NOTE: On all of the above spices, these are approximations. You can add more or less as you are cooking. Rule of thumb for Basil and Oregano is that it is 2 parts Basil to one part Oregano.  You can also add some crush red pepper for that added spice.  As well individual servings can be topped with Parmesan or Parmesan Reggiano cheese!

Meatballs (this should make about 6-8 large Meatballs)

·       Lean Ground Beef – a pound to a pound and a half    

·       Italian Seasoning – 1-2 Teaspoons

·       Worcestershire Sauce – a few shakes

·       Egg – 1 large

·       Breadcrumb – Enough to soak up the egg. Likely around a cup or so.

·       Salt and Pepper – to taste

DIRECTIONS

Sauce

·       Blend Tomatoes in blender for 10-15 seconds.

·       Heat EVOO over medium heat and add Garlic and Onion.  Sauté for maybe 1 minute max. Not letting the Garlic to brown. 

·       Add the blended Tomatoes

·       Turn the heat up to high and add in all of the spices.  Stirring a bit. 

·       Add the Sugar and continue to stir. You may want to add more sugar depending on how sweet you would like the sauce

·       Reduce the heat to low, cover slightly, not fully covered. Enough so that it not splattering all over the stove top 

·       Simmer for maybe 20-30 minutes. 

·       Add the meatballs and simmer for 5 or so more minutes

·       Pour the Sauce and Meatballs over the Rigatoni ( below ). 

Meatballs

·       Preheat oven to 350

·       Place Ground Beef in a mixing bowl

·       Add all remaining ingredients.  You want the texture to basically be like what you would have in making hamburgers.

·       Roll into balls the size of slightly less than a tennis ball but larger than a golf ball

·       Place in the oven and bake for approximately 20-25 minutes, until cooked through.

·       Add the meatballs to the sauce above

Rigatoni

·       Bring water to a boil on stove top. I add a bit of salt and EVOO to the water. Cook the pasta according to directions. 

BON APPETIT!