Rigatoni With Meatballs and Bolognese Sauce

Nothing beats a good Italian pasta, so whip this one up for the family.

Marguerite Henderson shares how to make this delicious dish.

Bolognese Meat Sauce
2 tablespoon butter
2 tablespoon olive oil
1 medium onion, finely chopped
¼ cup finely chopped pancetta or lean bacon
¼ cup finely chopped carrot
¼ cup finely chopped celery
½ lb. lean ground beef
½ lb. ground pork
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
1 cup dry red wine or beef broth
1 cup whole milk or half and half
28 oz. can chopped Italian plum tomatoes in puree
2 bay leaves
¼ cup chopped Italian parsley

Heat butter and oil in heavy saucepan. Sauté the onion and pancetta for 3-4 minutes. Add carrots and celery. Cook an additional 3 minutes. Add the beef, pork, salt, pepper, and thyme. Cook until meat is no longer pink, about 5 minutes, stirring often. Add the wine. Cook 5 minutes. Add milk or half and half, cook 5 minutes on low heat, stirring often. Add canned tomatoes and bay leaves. Cover; simmer for 1 hour, stirring often. Taste for seasoning. Stir in chopped parsley and remove the bay leaves before using the sauce on pasta, in lasagna and in baked ziti. Makes about 1 quart sauce.
1 lb. ground beef
1 lb. ground pork
2 large eggs
1 T. minced garlic
¼ cup grated Romano cheese
¼ cup chopped fresh parsley
1 tsp. dried Italian seasoning
2 cups soft breadcrumbs
½ cup milk
½ tsp. salt
½ tsp. black pepper

Mix all ingredients in bowl. Form into 1 ½” balls and place on parchment lined baking sheet, or fry in oil, browning on all sides. Do not cook the meatballs through or you can bake meatballs in 400 degree oven for 5-8 minutes. Transfer to sauce to continue cooking. Makes about 25 meatballs.

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