Ingredients (Serves 4)
A. For the Meatballs: 400g (14 oz) Ground beef (medium fat) 1 small Onion (grated) 2 cloves Garlic (minced) 1/4 bunch Fresh parsley (finely chopped) 3 tablespoons Breadcrumbs 1 Egg Salt, black pepper, and cumin
B. For the Sauce and Pasta: 1 package (500g) Sedani Rigati Pasta 2 cups Tomato purée (or crushed tomatoes) 1 tablespoon Tomato paste 3 tablespoons Extra virgin olive oil 1 teaspoon Dried basil or oregano 1/2 cup Reserved pasta water For serving: Grated Parmesan or Pecorino cheese For boiling water: Salt
Instructions
Prepare Meatballs: In a mixing bowl, combine all meatball ingredients and knead well. Shape into walnut-sized balls. Heat a little olive oil in a large skillet and sear the meatballs until browned on all sides. Set them aside.
Make the Sauce: In the same skillet, add the tomato paste and sauté briefly. Pour in the tomato purée, add basil, salt, and pepper. Simmer on low heat for about 10 minutes until the sauce thickens.
Cook the Pasta: Boil Sedani Rigati in salted water until al dente. Reserve half a cup of the pasta water and drain the rest.
Combine: Add the browned meatballs back into the tomato sauce. Add the drained pasta and the reserved pasta water to the skillet. Toss everything together for 2 minutes until the sauce coats the pasta perfectly.
Serve: Serve immediately while hot. Garnish with plenty of grated cheese and fresh parsley.