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1
For the meatballs: Preheat the oven to 200 degrees F. Place the bread on a baking sheet.
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2
Bake until totally dry, about 30 minutes.
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3
Break the bread into chunks.
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4
Pulse in a food processor until the bread turns into crumbs.
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5
Throw in the meat into a large mixing bowl.
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6
Add the breadcrumbs, Parmesan, milk, parsley, garlic, eggs, salt and some pepper.
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7
Use clean hands to mix together until well combined.
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8
Use a scoop to retrieve a small amount of the meat mixture, and roll it in your hands to make meatballs (about 25).
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9
Place on a pan and put the pan in the freezer for 10 to 15 minutes, just to firm them up.
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10
Heat the olive oil in a heavy pot over medium-high heat.
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11
Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch.
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12
Remove from the pot to a plate while you make the sauce.
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13
For the sauce: Add the garlic and onions to the meatball pot.
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14
Stir and cook until the onion begins to soften, 1 to 2 minutes.
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15
Add the wine and cook for another minute.
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16
(Just omit this step if you're not using wine.)
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17
Add the crushed tomatoes, whole tomatoes, sugar, salt and pepper to taste.
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18
Stir the sauce to combine all the ingredients.
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19
Cover and reduce the heat to a simmer.
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20
Cook for 30 minutes, stirring occasionally.
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21
If sauce needs more liquid, just add in a little water.
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22
Then throw in the parsley, basil and the meat-a-balls!
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23
Stir gently, then cover and cook for 20 more minutes, stirring once or twice until the meatballs are cooked through.
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24
Heap the rigatoni on a large platter and pile the meatballs and sauce on the top.
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25
Sprinkle on some extra minced parsley and serve with extra grated Parmesan.
