Veal Meatballs with Large Rigatoni

Cook Time 60 minutes

Servings 4-6


1pkt San Remo Large Rigatoni

Meatball Mix
700g veal mince, fine
300g pork mince, fine
2 cup fresh breadcrumbs
2 eggs, lightly beaten
¼ cup extra virgin olive oil
½ cup finely, chopped parsley
¼ cup finely, chopped sage
¾ cup grated parmesan cheese
Salt and white pepper

2 tbs olive oil
1 onion, finely chopped
2 tbs crushed garlic
2 fresh bay leaves
2 tbs white wine
3x 410g cans of Ardmona diced tomatoes


In a large mixing bowl, combine both minces, breadcrumbs, eggs, olive oil, parsley, sage and parmesan. Season with salt and pepper. Combine altogether using your hands and mix well.

Next roll meatballs, 1 heaped teaspoon of mixture per ball. Place balls on to a tray. Once all balls are rolled, place into refrigerator and rest.

To make the sauce:
Take a pan and heat olive oil on a medium heat. Add onion, garlic and bay leaf.
Saute for 3-5 minutes or until soft, add wine and reduce by half.

Next, add tomatoes, stir and bring to the boil then reduce heat to a simmer.
Cook for 20 minutes and season with salt and pepper.
Next place meatballs one by one into the simmering sauce.
Cook for a further 30mins or until meatballs are cooked. Check sauce for seasoning and if needed adjust with salt and pepper.
Finally cook pasta as per packet directions. Strain the pasta and add to sauce. Gently mix together and serve.


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