Beef Meatballs and sauce with Rigatoni

By Maverick19

This recipe is courtesy of Alex Guarnaschelli. I have my own family sauce recipe that goes back some generations, but i'm always open to trying a different sauce that is also an Italian family recipe (Alex Guarnaschelli)......I also like to make my own pasta, but you can use store bought pasta

Ingredients

• SAUCE:
• 3 Tbsp extra virgin olive oil
• 2 medium yellow onions, halved and thinly sliced
• 5 garlic cloves, halved and thinly sliced
• kosher salt and white pepper
• 6 plum tomatoes (1-1 1/4 lbs), cored, halved and diced
• 1 tsp sugar
• 1 tsp dried oregano
• 1 (28oz) can whole peeled tomatoes, broken into smaller pieces, with their liquid
• MEATBALLS:
• 1 lb ground beef, 85% lean, preferably sirloin
• 1 tsp kosher salt, or more if needed
• 1/2 cup plain dried bread crumbs, plus more if needed
• 1/2 cup freshly grated parmesan
• 1/3 cup finely chopped curly parsley
• 1/8 tsp red pepper flakes, or more if needed
• 1 large egg, lightly beaten, plus an extra, if needed
• For the dish:
• 1/2 cup canola oil
• kosher salt
• 3/4 pound dried rigatoni pasta
• 1 1/2-2 cups grated parmesan, to taste

Preparation

Step 1

1. Fill a large pot with water and bring it to a rolling boil.
2. Make the sauce: In a large wide, saute pan, heat the olive oil over medium heat. Add the onions and garlic and season with salt and pepper. Cook until the onions are tender, 10-15 minutes, and then add the plum tomatoes, sugar and oregano. Stir to blend and the pour in the canned tomatoes and their juices. Cook, stirring from time to time, until it comes to a simmer, about 5 minutes, to allow the ingredients to meld together. Taste for seasoning. Lower the heat and let the sauce continue to cook as you make the meatballs. Season to taste with salt and pepper.
3. Make the Meatballs: Put the beef in a large bowl and spread it all over the bottom of the bowl and up the sides a little. This will help you to distribute the seasoning evenly over the meat. Sprinkle the meat with the salt and add the bread crumbs, Parmesan, parsley, and red pepper flakes. Use your hands to mix all of the ingredients together. Work in 1 of the eggs with your hands. Roll 1 small ball (about 1 1/2-2 inches in diameter).
4. Taste test: In a small skillet, heat 1 tsp of the canola oil over high heat. When the oil begins to smoke lightly, shut off the heat (to avoid splattering), and add the meatball. Put the heat back on high and brown on all sides for a few minutes until cooked, but still pink in the middle. Taste for seasoning and texture. If too moist, add more bread crumbs. If too dry, add another beaten egg or a splash of water. Adjust the salt and red pepper flakes, if needed, as well. Roll the remaining meat into 1 1/2 inch diameter meatballs. You should have about 20.
5. Cook the meatballs: Heat a large skillet over high heat and add the remaining canola oil. When the oil begins to smoke lightly, shut off the heat and add the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Put the heat back on high and turn the meatballs to brown them on all sides. Cook to medium-rare, 3-5 minutes. Squeeze the sides of 2 meatballs between your thumb and index finger to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan and transfer them to a tray lined with a kitchen towel to drain any excess grease.
6. Cook the pasta: Season the boiling water with salt until it tastes like seawater. Bring the water back up to a boil. Add the pasta to the pot and cook, stirring occasionally with a slotted spoon to make sure it doesn't clump or stick to the bottom as it cooks, until al dente, 8-10 minutes. Drain the pasta in a colander, reserving about 1 cup of the cooking liquid.
7. Serve the meatballs: Meanwhile, once you drop the pasta in the water, add the meatballs to the sauce and simmer over very low heat, 3-5 minutes. Shut off the heat and allow the sauce and meat to rest as your pasta finishes cooking. Pour off any excess grease in the skilled used to brown the meatballs, add a ladle of sauce, and warm the pan over low heat. Stir to catch any browned bits of meat in the skillet. After a few minutes, pour that sauce back in with the rest. Stir in a little of the reserved pasta cooking liquid if needed to thin. Transfer the sauce and meatballs to a large bowl and toss in half of the cooked pasta. Add about 3/4 cup of the Parmesan cheese. Stir in the remaining pasta. Serve with the remaining cheese in a bowl on the side.