by Waverly
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Waverly's Notes:
1/2 cup flat-leaf Italian parsley, chopped Ask a question about this ingredient
2 cloves garlic, crushed with the back of a knife and then finely chopped Ask a question about this ingredient
1 pound ground beef Ask a question about this ingredient
1 pound ground pork or veal Ask a question about this ingredient
salt and freshly ground black pepper Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1/2 cup all purpose flour Ask a question about this ingredient
1 medium onion, finely chopped Ask a question about this ingredient
1 celery stalk, finely chopped Ask a question about this ingredient
1 medium carrot, peeled and finely chopped Ask a question about this ingredient
2 Tbsp olive oil Ask a question about this ingredient
1 sprig fresh rosemary Ask a question about this ingredient
1 (28 oz) can whole Italian tomatoes, chopped, juices reserved Ask a question about this ingredient
14 oz rigatoni pasta Ask a question about this ingredient
1/2 cup freshly grated Parmesan cheese Ask a question about this ingredient
ASSEMBLE MEATBALLS: In a large bowl, combine parsley, garlic, ground meat, salt and pepper to taste, and the egg using your hands or a fork to mix. Divide the mixture in half; then into quarters; and then into eighths. Shape the eighths into 8 meatballs. Sprinkle flour onto a plate. Roll the meatballs in the flour and then refrigerate.
Ask a question about this stepMAKE THE SAUCE: In a heavy skillet, heat the oil. When it is hot, add the onion, carrot, and celery and cook over LOW heat until soft, about 10 minutes. Pushing the vegetables to the side, add the meatballs and cook without moving them for 5 minutes. Add rosemary and tomatoes with their juice and cook uncovered over LOW heat until meatballs are done, about 40 minutes.
Ask a question about this stepCOOK PASTA: Cook pasta in boiling water according to the package instructions.
Ask a question about this stepSERVE: Divide pasta and meatballs with sauce into bowls. Sprinkle Parmesan cheese on top and serve.
Ask a question about this step
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Beautiful pic...your sauce looks delicious!