To start the week, I offer you a recipe that I haven’t cooked! During this period of confinement, I am not idle behind the stoves, however, but my son-in-law wanted to cook us a recipe he had already tried. He had seen these meatballs and rigatoni on the Youtube channel Not Another Cooking Show It’s an American who offers it and even if I admit that it’s the kind of video that I never watch (it’s a little too messy for my taste), the result is delicious. We prepare everything from the sauce to the meatballs.

It takes a little time but the result is really worth it, we really enjoyed ourselves! And like time, we have a lot of it right now, we even minced the meat ourselves. This is the kind of dish I love because it scents the house and makes your mouth water before you even sit down to eat. It’s friendly and tasty: a dish that comforts and reconciles with life …
Have a good start to the week, the end of the containment tunnel may be in sight!


Type of dish: Main course
Food : italian
Preparation time : 30 minutes
Cooking time : 1 hour 20 minutes
Servings: 4 people
Author : Turbigo Delicacies



For the tomato sauce:

  • 2 large cans of peeled tomatoes in juice
  • 6 or 7 cloves of garlic
  • 1/2 bunch of fresh basil + for serving
  • olive oil

For the meatballs:

  • 700 g ground beef
  • 3 eggs
  • 3 tablespoons of sour cream
  • 100 g breadcrumbs
  • 100 g of grated pecorino + for serving
  • 1/2 bunch of flat-leaf parsley, finely chopped
  • 3 garlic cloves, peeled and chopped
  • olive oil
  • 450g rigatoni pasta
  • salt pepper


Prepare the tomato sauce:

  • Put the contents of the 2 boxes of peeled tomatoes in a bowl and mix them finely. Reserve 3 to 4 tablespoons in a second bowl (for the meatballs).
  • Peel and finely chop the garlic cloves.
  • Put 3 tablespoons of olive oil in the bottom of a casserole dish.
  • Add the washed and dried fresh basil and minced garlic then heat over low heat.
  • When the basil leaves start to brown, remove them from the pan and add the mixed tomatoes.
  • Salt and pepper then bring to a boil.
  • Then let simmer over low heat.

Meanwhile, prepare the meatballs:

  • Add the cream, eggs, chopped parsley, breadcrumbs and chopped garlic cloves to the bowl of reserved tomato sauce.
  • Salt and pepper then mix well.
  • Add the minced meat and mix thoroughly.
  • Using your slightly moistened hands, form approximately 16 meatballs.
  • Pour olive oil into a pan and heat.
  • Brown the meatballs on all sides then add them to the tomato sauce and simmer for 1 hour. Adjust the seasoning.
  • Place the rigatoni to cook in a large pot of salted boiling water.
  • Let them cook until the pasta is a little less than “al dente”.
  • Drain them and return them to the pan that was used for cooking.
  • Add 3 ladles of tomato sauce to it, then return to the heat to finish cooking the pasta.
  • Serve the pasta with the meatballs and sauce.
  • Sprinkle with grated pecorino and chopped basil.

Related Posts