Rigatoni with meatballs

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olive magazine

8 ratings

Recipe by olive magazine

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1. Put the first 7 ingredients in a bowl. Season really well then form into small meatballs (about 24). Heat a little olive oil in a large frying pan then brown the meatballs all over. Scoop out and add the garlic to the pan. Sizzle for a couple of minutes then add the tomatoes and red wine. Simmer for 20 minutes until thickened. Add back the meatballs and simmer for another 15 minutes.
2. Cook the rigatoni following the pack instructions. Toss the pasta and sauce together with the basil. Spoon into bowls and scatter over parmesan shavings to finish.

Per serving

685 kcalories, protein 44.4g, carbohydrate 75.5g, fat 21.7 g, saturated fat 8g, fibre 5.4g, salt 0.86 g

Latest comments and suggestions

• Von

  22 August 2009

  Von rated and commented on this recipe

  

  Very easy and makes a really nice Friday night dinner.

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• JeanieH

  22 August 2009

  JeanieH commented on this recipe

  I made this recipe and it was absolutely delicious! It was easy and tasted as good as what you'd get in any Italian restaurant. Will definitely make it again!

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• JeanieH

  22 August 2009

  JeanieH rated this recipe

  

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• Natasha

  30 August 2009

  Natasha rated and commented on this recipe

  

  I tried this recipe over the weekend and it was a definite winner in our household. The sauce was rich and flavoursome and the meatballs were very tasty. I served it with crusty bread and some red wine - a perfect saturday night dinner!

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• Angfen

  04 September 2009

  Angfen rated and commented on this recipe

  

  Not bad

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• JustineB

  13 September 2009

  JustineB commented on this recipe

  This is a easy as is looks on the recipe, but I think I would season the sauce just before adding the meatballs - it's falvour woul dhave been enhanced. My meatballs also started to fall about during the frying process, so think I'd have added more olive oil then suggested to get them frying properly.

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• Fluffy

  14 September 2009

  Fluffy rated and commented on this recipe

  

  Very tasty! Another hit with all the family.

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• Liezel

  25 September 2009

  Liezel rated and commented on this recipe

  

  Brilliant. The meatballs are delicious and the sauce is so rich you want to lick the bowel afterwards. Make it on a Sat when you have time and dont have to worry about dirty dishes. I will make this again, probably for a dinner party. It is tasty and presentable, some crusty bread and a green salad will make this a perfect meal.

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• Plenders wife

  14 October 2009

  Plenders wife rated and commented on this recipe

  

  Great meatball dish. Very tasty.

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• lyndsey

  14 October 2009

  lyndsey rated and commented on this recipe

  

  delicious, simple and easy - and leftovers even better warmed up the next day for lunch. thoroughly recommend.

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Ingredients

• 500g lean minced beef
• 1 large onion , grated
• a pinch chilli flakes
• 4 tbsp finely grated parmesan , plus shavings to serve
• 1 egg yolk
• a handful breadcrumbs
• a handful parsley , chopped
• olive oil
• 2 garlic cloves , finely sliced
• 2 x 400g tins chopped tomatoes
• ½ bottle red wine
• a small bunch basil , torn
• 300g rigatoni

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 500g lean minced beef
• 1 large onion , grated
• a pinch chilli flakes
• 4 tbsp finely grated parmesan , plus shavings to serve
• 1 egg yolk
• a handful breadcrumbs
• a handful parsley , chopped
• olive oil
• 2 garlic cloves , finely sliced
• 2 x 400g tins chopped tomatoes
• ½ bottle red wine
• a small bunch basil , torn
• 300g rigatoni

Per serving

685 kcalories, protein 44.4g, carbohydrate 75.5g, fat 21.7 g, saturated fat 8g, fibre 5.4g, salt 0.86 g

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