Rigatoni and Meatballs

Gather the family for this comforting Rigatoni and Meatballs pasta dish! With delicious venison and pork meatballs in a rich tomato sauce. It’s easy to make and perfect for a hearty meal.

Ingredients:

• 250g minced pork
• 250g minced venison
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 red pepper, diced
• 600g chopped tomatoes
• 2 tbsp tomato purée
• 350g rigatoni pasta
• 1 sprig of basil
• Parmesan, grated
• 1 tbsp dried oregano
• Olive oil
• Salt and pepper

How To Make Rigatoni and Meatballs:

1. Make the meatballs: In a large bowl, combine the pork, venison, and oregano. Use your hands to mix everything well. Roll the mixture into small, evenly sized meatballs. Heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook the meatballs until golden brown all over. Remove from the pan and set aside.
2. Make the sauce: Turn the heat down to medium and add a little more olive oil if needed. Add the onion, garlic, and pepper. Cook for 5-7 minutes until softened.
3. Stir in the tomato purée and cook for another minute. Add the chopped tomatoes and stir well. Return the meatballs to the pan, coating them in the sauce. Cover with a lid or greaseproof paper and simmer gently for 35 minutes, stirring occasionally. The sauce should become thick and glossy.
4. Cook the pasta: Bring a large pan of salted water to the boil. Add the rigatoni and cook until al dente. Before draining, scoop out a couple of tablespoons of pasta water and add it to the sauce to help it coat the pasta. Drain the pasta.
5. Combine everything: Add the pasta to the sauce and meatballs. Turn up the heat slightly and toss everything together until the sauce coats the pasta and meatballs.
6. Finish and serve: Tear the basil leaves and stir them through the pasta. Season with salt and pepper. Serve with grated Parmesan on top.

Serve up and enjoy your delicious Rigatoni and Meatballs together ! Perfect for bringing the whole family around the table!