Meatball Rigatoni
This Meatball Rigatoni is everything you love about classic spaghetti and meatballs, with a delicious twist. Tender bite-sized homemade meatballs simmer in a rich San Marzano tomato sauce flavored with garlic, onion, Parmesan, and a splash of white wine. Tossed with hearty rigatoni, every bite is packed with pasta, sauce, and the perfect little meatball.
Ingredients
For the Meatballs
- 1 ½ lbs ground beef (80/20)
- 1 large egg, beaten
- ½ cup italian bread crumbs
- ½ cup grated parmesan cheese
- 2 teaspoon italian seasoning
- 1 teaspoon kosher salt
- ½ tsp black pepper
- 2 tablespoon olive oil (for browning)
For the Sauce
- 2 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- ½ cup dry white wine (chardonnay or sauvignon blanc is great)
- 2 28 oz cans San Marzano whole (or crushed) tomatoes
- 2 teaspoon italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Serving
- 1 lb cooked rigatoni
- Fresh basil
- Additional grated parmesan cheese
Instructions
- In a large bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper. Mix just until combined.
- Roll into small bite-sized meatballs, about 1 inch each.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Brown the meatballs in batches for 2-3 minutes per side. They do not need to be fully cooked. Remove to a plate.
- Reduce heat to medium. Add the diced onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Pour in the white wine and scrape up all the browned bits from the bottom of the pan. Simmer for 2-3 minutes.
- Add the San Marzano tomatoes and Italian seasoning. Break up the tomatoes with a spoon or potato masher until your desired consistency.
- Stir in the salt and pepper.
- Return the meatballs to the sauce. Cover and simmer for 30 minutes, allowing the meatballs to finish cooking and absorb the rich tomato flavor.
- Meanwhile, cook the rigatoni according to package directions until al dente. Reserve ½ cup pasta water before draining.
- Add the cooked rigatoni to the sauce and gently toss until coated. Add a splash of reserved pasta water if needed to loosen the sauce.
- Top with fresh Parmesan and basil before serving.
Notes
Bite-sized meatballs mean every forkful has the perfect balance of pasta, sauce, and meat.
Use San Marzano tomatoes for the richest, sweetest tomato flavor.
Choose a dry white wine you'd actually enjoy drinking. If it's good enough for your glass, it's good enough for your sauce.
Don't overmix the meatball mixture or the meatballs can become tough.
Browning the meatballs first creates incredible flavor and leaves delicious browned bits in the pan that become part of the sauce.
Leftovers taste even better the next day as the flavors continue to develop.
Use San Marzano tomatoes for the richest, sweetest tomato flavor.
Choose a dry white wine you'd actually enjoy drinking. If it's good enough for your glass, it's good enough for your sauce.
Don't overmix the meatball mixture or the meatballs can become tough.
Browning the meatballs first creates incredible flavor and leaves delicious browned bits in the pan that become part of the sauce.
Leftovers taste even better the next day as the flavors continue to develop.