Meatball Rigatoni PDF Print E-mail
Main Course

 

Stale bread was covered with milk. Once softened, I added ground beef, eggs, grated Parmesan cheese, oregano, salt, and pepper, mixed, formed into meatballs and rolled in breadcrumbs mixed with grated Parmesan cheese. After browning the meatballs, I browned sliced Crimini mushrooms and then deglazed the skillet with Marsala wine. Once deglazed, I added cream, roasted tomatoes, and Parmesan cheese and allowed to thicken. Once thickened, I returned the mushrooms and half the meatballs back to the skillet. When warmed, I added cooked rigatoni noodles, thoroughly incorporated and served with an Italian salad.

~The other half of the meatballs went into spaghetti sauce for another meal.