Rossella Ragos Anelletti with Tiny Meatballs
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 teaspoon salt
- 1/2 cup water
- 1 pound dried anelletti
- Grated Parmigiano-Reggiano for serving
Instructions
Rossella Rago's Anelletti with Tiny Meatballs serves 6 original recipe by Simply Recipes.
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