Rigatoni with Meatballs, Herb Ricotta, and Tomato Sauce
Ingredients:
1 lb (450g) rigatoni pasta
2 tbsp olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
1 tsp sugar (optional, to balance the acidity of the tomatoes)
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes (optional, for a slight kick)
Salt and black pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
For the Meatballs:
1/2 lb (225g) ground beef
1/2 lb (225g) ground pork
1/4 cup breadcrumbs
1 egg
1/4 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
2 tbsp milk
Salt and black pepper, to taste
For the Ricotta Dumplings:
1/2 cup ricotta cheese
1/2 cup fresh spinach, finely chopped (or parsley, or both)
1/4 tsp garlic powder
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Instructions:
Make the Meatballs:
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, Parmesan, parsley, milk, salt, and pepper. Mix until everything is evenly incorporated.
Roll the mixture into small meatballs, about 1 inch in diameter. Arrange them on a baking sheet lined with parchment paper.
Bake the meatballs for about 15-20 minutes, or until they are golden brown and cooked through. Set aside.
Prepare the Tomato Sauce:
While the meatballs are baking, heat olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until soft and fragrant.
Add the crushed tomatoes and diced tomatoes, stirring to combine. Season with oregano, basil, red pepper flakes, salt, and pepper. Bring to a simmer and let it cook for 20-30 minutes, stirring occasionally, to thicken and develop flavor. Taste and adjust seasoning as needed.
Make the Ricotta Dumplings:
In a small bowl, mix together the ricotta, chopped spinach (or parsley), garlic powder, Parmesan, salt, and pepper until smooth.
Using a spoon, scoop out small dollops of the ricotta mixture and shape them into quenelles (small oval-shaped dumplings) using two spoons. Set them aside.
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente, about 10 minutes. Drain the pasta, reserving a cup of pasta water.
Assemble the Dish:
Add the cooked meatballs to the tomato sauce and let them simmer for another 5 minutes, allowing them to soak up the sauce.
Add the cooked rigatoni to the sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water to loosen it up.
Gently place the ricotta dumplings on top of the pasta and allow them to warm in the sauce for a few minutes.
Serve:
Spoon the rigatoni, meatballs, and ricotta dumplings into bowls. Garnish with fresh parsley and extra Parmesan if desired.
Serve with a side of rustic bread to soak up the sauce.
This dish is a warm and hearty meal, with tender meatballs, creamy ricotta dumplings, and flavorful pasta in a rich tomato sauce. The addition of fresh herbs in the ricotta adds a vibrant color contrast, while the rustic presentation is perfect for a cozy, homemade meal. Enjoy!