Meatballs Putanesca

I am a meatball fiend. And I love olives. Bingo - Meatballs Putanesca.

Tomato Sauce:

1/2 sweet yellow onion, finely diced

2 cloves garlic, minced

1 tsp herbs de Provence, or Italian herbs

1/2 tsp crushed red pepper flakes

1 6-oz can tomato paste

1 15-oz can petite diced tomatoes, drained, liquid reserved

1 28 oz can crushed tomatoes

1 tsp salt

2 tsp sugar

Wet mix:

1/2 sweet yellow onion, grated (about 1/2-3/4 cup)

1 egg, beaten

1/2 cup Panko crumbs

1 Tbsp favorite hot sauce

1 Tbsp Worcestershire sauce

1/2 cup Parmesan cheese, shredded (or other favorite cheese)

1 tsp herbs de Provence, or Italian herbs

1 clove garlic, minced through a press

palmful fresh parsley leaves, finely minced

1 lb ground beef

12 oz rigatoni

1 cup olives - I used kalamata and castelvetrano olives

shredded parmesan cheese for garnish

dash fresh pico de allow salsa for garnish, if desired

Make the sauce. Sauté the onion in a dash of olive oil for about 5 minutes in a medium pot. Add the garlic, herbs and red pepper flakes and cook another 2-3 minutes.

Add the tomato paste and cook another 3-5 minutes, stirring often.

Add the diced tomatoes and the crushed tomatoes along with the salt and sugar.

Bring to a gentle boil, stir and reduce to a simmer. Simmer sauce for at least half an hour.

Meanwhile make the meatballs. Preheat oven to 375F. Mix together the wet ingredients in a large bowl. Add the ground beef and gently mix together - do not over-mix as this can toughen the meatballs. Form into about fifteen 1-inch meatballs. Evenly distribute meatballs on an oiled rimmed baking sheet.

As the sauce simmers, bake the meatballs for about 20 minutes, or until nicely browned.

Remove from oven and gently transfer them to the sauce. Heat through.

Meanwhile, bring a well-salted pot of water to a boil for the pasta. Add the rigatoni and cook until just before al dente. Reserve a cup of cooking water and then drain pasta. Tip pasta back into pot and add 1 to 2 cups of the tomato sauce. Warm through, stirring often until pasta is cooked just al dente. Add a bit of pasta water if needed to make a nice saucy glaze.

Tip pasta into a serving bowl and spoon on the meatballs. Garnish with the olives and parmesan cheese, and the pico de gallo, if using. Serve with remaining sauce on the side.

Serves 4-6.

Comments

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