You are looking at: Home : Recipes

Rigatoni With Meatballs

This Italian meatballs dish is deeply satisfying to make and eat!

Posted: 16 September 2011
by Junior

Serves 4

Meatballs are not only a tasty meal, they’re also a great way for your child to practise his maths skills and learn about fractions: in this recipe, you have to divide the mixture for the meatballs into eight equal pieces. It’s a good idea to make all the meatballs the same size, so that they will cook evenly in the pan. Rigatoni is a tube-shaped pasta with ridges around the outside, but you could use penne, fusilli or any other short types of pasta for this recipe if you prefer.


Handful of fresh flat-leaf parsley
1/2 garlic clove
400g (14oz) minced beef or 200g each (7oz) of minced pork and beef
Freshly ground black pepper
1 free-range egg
Handful of plain flour, for dusting
1 onion
1 celery stick
1 carrot
2 tbsp olive oil
1 small sprig fresh rosemary
500ml (18fl oz) tomato passata
400g (14oz) rigatoni pasta
25g (1oz) Parmesan

1. Using scissors, snip the parsley into small pieces. Crush the garlic. Put the minced meat into a large bowl, add the parsley and garlic and season with freshly ground black pepper.

2. Crack the egg into a small bowl, and add to the meat.

3. Put your hands into the mixture and mix everything together.

4. Divide the meatball mixture first in half, then into quarters and then into eighths.

5. Using your hands, shape the mixture into 8 equally sized balls.

6. Sprinkle the flour onto a plate and then dip each meatball into the flour to coat. Put the meatballs on a plate and into the fridge.

7. Chop the onion, celery and carrot into small pieces.

8. Put the oil into a heavy-based pan, add the onion, carrot and celery and cook over a low heat for 10 minutes, stirring every now and then with a wooden spoon.

9. Push the carrot, onion and celery mixture to the sides of the pan, then add the meatballs and cook for another 5 minutes without moving the meatballs.

10. Carefully turn the meatballs over so that they brown, making sure they don’t fall apart. Add the rosemary and passata and cook gently over a low heat for about 40 minutes, until the meatballs are cooked through.

11. Bring a large pan of water to the boil, then cook the rigatoni according to the packet instructions. 

12. Divide the pasta among your serving bowls. Throw away the rosemary stalk and ladle the meatballs and passata sauce on top. Grate the Parmesan and sprinkle it over the top.

Adapted from The Silver Spoon For Children by Amanda Grant (Phaidon, £12.95). 

Previous article
Banana Cream
Next article
Tomato Bruschetta

Rigatoni With Meatballs, pasta, family, children, recipe, cooking, The Silver Spoon For Children, Italian

Discuss this story

Pleasant online journal and totally exceptional. You can improve yet despite everything I say this perfect.Keep striving generally advantageous.

Posted: 23/04/2017 at 11:11

A debt of gratitude is in order for sharing this helpful data..

Posted: 25/04/2017 at 11:59

Much obliged for setting aside an ideal opportunity to talk about that, I feel unequivocally about this thus truly like becoming acquainted with additional on this sort of field. Do you psyche overhauling your blog entry with extra understanding? It ought to be truly helpful for every one of us. escort beirut

Posted: 19/06/2017 at 16:13

Thank you for taking the time to publish this information very useful! escorts in beirut

Posted: 22/06/2017 at 16:42

Talkback: Rigatoni With Meatballs

First Name:
Last Name:
Security Image:
Enter the code shown:

I agree to the site's Terms and Conditions & Code of Conduct: