Rigatoni and Meatballs. So easy and so delicious! #shorts #pasta #meatballs #food

What you need:

1 lb ground beef
1 lb ground hot Italian sausage
5 slices of bread
1/2 cup Italian Cheese Blend Parmesan, Asiago, Romano
1/2 chopped flat leaf parsley
1 egg
1/4 cup milk
8 garlic cloves chopped
12 basil leaves
2 teaspoons dried oregano
1 large yellow onion diced
1 tablespoon tomato paste
1 28 oz can whole tomatoes
1 28 oz can crushed tomatoes
1 tablespoon light or dark brown sugar
1 lb rigatoni
1 bay leaf
salt & pepper
olive oil

Directions:

1. Remove the crusts from the bread and cut into ½-inch cubes.
2. Place the bread cubes in a bowl, add the milk, and mix well. Set aside.
3. In a large bowl, combine the ground beef, Italian sausage, egg, parsley, cheese, soaked bread mixture, 4 chopped garlic cloves, 1 teaspoon dried oregano, 1½ teaspoons salt, and 1 teaspoon pepper.
4. Tear in 6 basil leaves. Mix thoroughly using a large spoon or your hands until well combined.
5. Form the mixture into meatballs about 3 tablespoons each. An ice cream scoop works well, but a measuring spoon is fine too.
6. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
7. Add the meatballs in a single layer and cook for 2–3 minutes per side, until browned. (They will finish cooking in the sauce.) Work in batches if needed—do not overcrowd the pan.
8. Remove the meatballs and discard all but 1 tablespoon of oil from the skillet.
9. Add the chopped onion and ½ teaspoon salt to the skillet. Cook for 4–5 minutes, stirring to scrape up any browned bits from the bottom.
10. Stir in the remaining garlic and tomato paste. Cook for 1 minute, being careful not to burn the garlic.
11. Add the whole tomatoes, gently crushing them with a spoon to break them up and add texture to the sauce.
12. Stir in the crushed tomatoes, 1 teaspoon salt, ½ teaspoon pepper, brown sugar, remaining basil leaves, oregano, and the bay leaf.
13. Mix well and bring to a simmer.
14. Return the meatballs and any accumulated juices to the sauce. Cover and simmer for 1½–2 hours (2½ hours is even better).
15. In a large pot, bring about 6 cups of water to a boil. Add ½ teaspoon salt.
16. Add the pasta and cook for 6–7 minutes, or until al dente.
17. Before draining, reserve 1 cup of pasta water to thin the sauce if needed.
18. Drain the pasta and add it directly to the sauce.
19. Toss well and cook together for 5–6 minutes, adding reserved pasta water as needed.
20. Serve topped with additional cheese and fresh basil, if desired.

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Artist: Mehul Choudhary
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