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Rossella Rago's Anelletti with Tiny Meatballs
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Childhood memories of Nonna's anelletti with mini meatballs, a delicious upgrade from SpaghettiOs.
Ingredients:
  • For the meatballs
  • 1 pound meatloaf mix (equal parts or any combination of ground veal, pork, and beef)
  • 2 large eggs
  • 3/4 cup grated Pecorino Romano
  • 3/4 cup grated Parmigiano-Reggiano
  • 3/4 cup plain bread crumbs
  • 2 cloves garlic, finely minced or shaved
  • 3 tablespoons fresh basil, minced
  • For the sauce
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, sliced
  • 2 tablespoons tomato paste
  • 24 ounces passata or tomato purée
  • 1/2 cup water
  • 1 pound dried anelletti
  • Grated Parmigiano-Reggiano for serving
Instructions:
  • In a spacious mixing bowl, combine meatloaf mix, eggs, Pecorino Romano, Parmigiano-Reggiano, bread crumbs, garlic, and basil using your hands until evenly mixed. Shape the mixture into 1/2-inch meatballs.
  • For the sauce, warm oil in a large sauté pan over medium heat. Sauté garlic until fragrant for about 30 seconds, then stir in tomato paste, passata or tomato purée, and salt. Fill the tomato container with 1/2 cup of water, rinse, and pour the water into the pan.
  • Bring the sauce to a lively boil, then gently introduce the meatballs. Let them cozy up in the bubbling sauce on a simmer for 15 to 20 minutes, stirring now and then. Into a pot of vigorously salted boiling water, delicately place the pasta until perfectly al dente. Merge the pasta with the meatballs and sauce, gently tossing for 1 to 2 minutes. Serve in welcoming bowls with a lavish dusting of grated Parmigiano-Reggiano on top.

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