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!