| Cooking time | 1 hour, 30 minutes |
| Monday |
|---|
| Tuesday |
|---|
| Wednesday |
|---|
| Thursday |
|---|
| Friday |
|---|
| Saturday |
|---|
| Sunday |
|---|
In a mixing bowl, using your hands (Note: use a spoon if touching the meat scares you, but real Italian grandmas use their hands), mix all ingredients thoroughly. Divide in half, form & roll till round & smooth. (Pro Tip: Test a tiny amount of the meatball mix by searing a tablespoon sized patty in oil. You'll be able to adjust the seasoning, as needed.)
... (Recipe available upon purchase)
In an oiled saucepan over medium-high heat, saute onion till translucent (aprx 5 mins) then add garlic & cook for 2 mins more (careful not to burn the garlic).
... (Recipe available upon purchase)
Preheat oven to 450F degrees, or set to broil.
... (Recipe available upon purchase)
Bring 3-4 qts of water to a boil, add 2-3 tbsp of salt. Boil pasta 9-11 mins till al dente (tender to the bite).
... (Recipe available upon purchase)
Toss rigatoni with a ladle or two of sauce. Place jumbo meatball on top & generously sprinkle with grated parmesan. (Pro Tip: Pairs well with Montepulciano d'Abruzzo, Chianti, Nero d'Avola, Sangiovese-based Rosso.)
... (Recipe available upon purchase)
