INGREDIENTS
- 500 g of Rigatoni;
- 500 g of tomato sauce;
- 500 g of mozzarella;
- 1 onion;
- 120 g of grated cheese;
- 100 g of sliced mortadella;
- Breadcrumbs to taste;
- Basil to taste;
- Extra virgin olive oil to taste;
- Salt to taste
Ingredients for the meatballs:
- 500 g of minced veal;
- 2 eggs;
- 100 g of minced pecorino cheese;
- 100 g of breadcrumbs;
- A little milk;
- 1 clove of garlic;
- Salt;
- Pepper;
- Extra virgin olive oil;
- Parsley;
- A pinch of nutmeg
STEP
- Prepare the meatballs:
- In a bowl pour the minced meat, the breadcrumbs, the milk to taste (about half a glass), the cheese, the eggs, the chopped garlic, the chopped parsley, the pepper, the salt and the nutmeg;
- Mix well (I do it with my hands) all the ingredients must be combined;
- Using your hands, form small balls;
- Then take a pan, pour in the oil (I use EVO oil) bring to temperature, then pour in the meatballs (which we have floured), brown them on all sides;
- Collect with a slotted spoon and place on a plate lined with absorbent paper;
- Take a saucepan, pour in the oil, add half a sliced onion and fry lightly, then add the tomato puree, a glass of warm water, salt, pepper and cook for 10 minutes, stirring occasionally;
- Now we can add the meatballs, the basil and cook on the heat for 5 minutes;
- Boil the pasta in plenty of salted water, drain it al dente, transfer it to a large enough bowl and season with some of the sauce and grated cheese;
- Take the pan and spread a light layer of sauce on the bottom, pour half of the pasta inside, season with the mozzarella in pieces, the mortadella in slices, the meatballs well distributed and sprinkle with more cheese and sauce;
- Finish by pouring the last layer of pasta and season with sauce, grated parmesan, a few scattered San Marzano tomatoes cut in half and crushed with your fingers, some basil leaves, and finally a sprinkling of breadcrumbs for the crust;
- Cook at 180 degrees for 20 minutes, remove from the oven and serve immediately…. FABULOUS!
