Rigatoni And Meatballs

For The Tomato Sauce:

2 tablespoons olive oil

2 garlic cloves, peeled and end removed

28 ounces San Marzano tomaotes, crushed or pureed

Salt

Pepper

For The Meatballs

1 pound ground pork

¾ cup whole milk ricotta

½ cup Parmiggiano cheese, fine grated

½ cup bread crumbs

1 egg

2 tablespoons parsley, finely chopped

Worcestershire Sauce, Dash (optional)

Salt

1 teaspoon pepper

Preparing The Tomato Sauce

In a saucepan over medium high heat, add the olive oil and the garlic. As soon as the garlic is golden, remove and discard.

Add the tomatoes, salt and pepper and cook over medium low heat for about 25-30 minutes.

Preparing The Meatballs

Preheat the oven to 375F.

Mix all the ingredients by hand or in the KitchenAid mixer with the paddle. Roll out 12 meatballs.Place them on greased baking sheet and bake for about 20 minutes or golden brown.

Can be served alongside any pasta of choice. Cook pasta according to manufacturer directions.

Mix the meatballs with the tomato sauce and pasta. Serve hot with freshly grated Parmiggiano cheese over it.