1/4 cup Parmigiano-Reggiano (grated plus more for garnish)
1/4 cup Fresh Bread Crumbs
3 Garlic Cloves (sliced)
3 tablespoons Tomato Paste
2 tablespoons Sugar
1/2 cup Red Wine
2 1/2 cups Basic Tomato Sauce
Salt and Pepper to taste
1 1/2 pounds Rigatoni
1/2 cup milk
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1 1/2 pounds Rigatoni
instructions Bring a large pot of salted water to a boil. Cook rigatoni for 1 minute less than the packaged directions.
ingredients 8 ounces Ground Pork 8 ounces Ground Veal 8 ounces Fresh Ricotta 2 Eggs (beaten) 1/4 cup Parmigiano-Reggiano (grated) 1/4 cup Fresh Bread Crumbs 1/2 cup milk Salt and Pepper to taste
instructions Meanwhile, in a large bowl, combine the ground meats, cheeses, eggs, bread crumbs (soaked in the half cup milk), salt and pepper until blended. Form into medium sized meatballs (between a golf ball and tennis ball size).
ingredients 3 tablespoon Extra-Virgin Olive Oil 1 1/2 pound Hot Italian Sauage in casing
instructions Heat oil in a large skillet over medium-high heat. Add sausage and meatballs to pan. Sear meatballs and sausage on all sides. Remove meat from the pan.
ingredients 3 Garlic Cloves (sliced) 3 tablespoons Tomato Paste 1/2 cup Red Wine
instructions Add sliced garlic and tomato paste and fry. Deglaze with red wine.
instructions Add the tomato sauce and sugar and season with salt and pepper. Add the sausage and meatballs and bring to a boil. Reduce to a simmer and cook for 15 minutes or until meat is cooked through.
instructions Remove noodles from the water and toss with tomato sauce and meatball mixture.
ingredients Parmigiano-Reggiano (grated)
instructions Serve in warm, shallow bowls with meatballs and sausage over top and garnish with freshly grated Parmigiano-Reggiano cheese.