Rigatoni with Meatballs in Basil Garlic Tomato Sauce

rigatoni
Servings 4-6 servings

Ingredients

  1. 1 pound rigatoni, cooked until just tender
  2. For the Meatballs:
  3. 1 pound ground beef
  4. 1 egg, beaten
  5. 1/2 cup bread crumbs
  6. 2 garlic cloves, chopped
  7. 1 tsp. oregano
  8. salt and pepper to taste
  9. For the Sauce:
  10. 1 Tbsp. olive oil
  11. 2-3 garlic cloves, chopped
  12. 2 (14 oz.) can tomato sauce and diced tomatoes
  13. 1 (28 oz.) can diced tomatoes
  1. 1/2 cup beef stock or red wine
  2. 1/4 cup fresh chopped basil
  3. Pinch sugar and salt and pepper to taste

Method

Preheat oven to 400 degrees F. Combine meatball ingredients in bowl, and then roll into 2 inch balls. Bake until cooked, about 20 to 30 minutes. (Makes about 24 meatballs) While this occurs, make the sauce by heating olive oil in a pot over medium heat. Add garlic and cook 30 seconds. Add tomato products and stock and simmer 10 minutes. Stir in cooked meatballs and simmer 20 minutes more. Mix in basil. Adjust seasoning. Serve meatballs and sauce over cooked pasta with lots of freshly grated Parmesan cheese and warm crusty bread.

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