On the Menu: Rigatoni with Meatballs and Chunky Marinara


So for tonight, me and the kids are having breakfast for dinner because I have everything on hand and I don’t have to go to the grocery store.  Until tomorrow.  But, over my kid-less weekend I had the girls over for a little girls’ night in.  It’s been a while since I’ve gotten to chill with my peeps before kids’ bedtimes.  So, we had a cooking party.  Everyone was responsible for bringing a dish to prepare.  It ended up being a success; and by success I mean we all ended up eating ourselves sick.

I was in charge of the main dish and this is what I made.  All in all, it’s an easy dish and definitely good enough for company.  Here’s the recipe:

Rigatoni with Meatballs and Chunky Marinara


1 lb ground beef

1lb ground pork

1/4 cup unseasoned bread crumbs

3/4 cup seasoned Italian bread crumbs

3T fresh parsley, chopped

1/4 cup freshly grated parmesan cheese

2 teaspoons kosher salt

1/2 teaspoon pepper

1 large egg, beaten

canola oil and olive oil


2 T olive oil

1 large carrot, finely diced

1 large stalk celery, finely diced

1 medium onion, finely diced

3-4 cloves of garlic, minced

1/2 cup red wine

2 (28-ounce) cans crushed tomatoes

salt and pepper

1/4 cup fresh parsley, chopped

1.  Preheat oven to 350.

2.  For the meatballs: In a large bowl, combine everything but the oils.  Go ahead and get your hands in it; they’re your best tools.  Form into large meatballs, yielding about 18.

3.  In a large oven proof skillet with lid, heat over medium-high heat equal parts of canola and olive oil to a depth of 1/4″.  Place meatballs in skillet and cook on each side about 3 minutes, or until browned, working in batches if necessary.  Remove to a platter.

4.  Discard the oil, but do not wipe the bits from the pan. Add the 2 tablespoons of olive oil to the skillet over medium-high heat.  Add in the carrots, celery, onions, and garlic.  Cook, stirring frequently about 5 minutes, until onions are translucent.  Pour in the red wine and use a wooden spoon to loosen up any browned bits.  Add the canned tomatoes and stir.  Add salt and pepper to taste.  Return the meatballs to the pan and bring up to a simmer.  Cover with lid and put in the oven.

4.  Bake at 350 for 35-40 minutes.  Remove from oven and stir in parsley.  Serve with rigatoni and freshly grated parmesan.  Enjoy!



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