Rossella Rago's Anelletti with Tiny Meatballs

Hello, how are you today? Welcome to our blog about Cooking. We hope you are very well and looking forward to the new Free Information or Tutorial.

Today we want to share with you a special post:

Rossella Rago's Anelletti with Tiny Meatballs

Thank goodness for Sicilian anelletti pasta, which are perfect little rings for recreating this Italian-American comfort food.

Our grandparents loved to involve us in the preparation of this dish. She would make the sauce from scratch and then cook the pasta and they would have us roll all the mini meatballs on the side!

Over the years, making meatballs with Nonna became something of a therapy, especially when we use them to make this delicious dish that brings us back to childhood!


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 breadcrumbs
2 garlic cloves, finely minced or grated
3 tablespoons fresh basil, chopped

For the sauce

2 tablespoons of extra virgin olive oil
3 garlic cloves, sliced
2 tablespoons tomato paste
24 ounces passata or tomato puree
1 teaspoon salt
1/2 cup of water
1 pound of dried anelletti
grated Parmigiano-Reggiano for serving


To make the meatballs:

In a large bowl, add the meatloaf mix, eggs, Pecorino Romano, Parmigiano-Reggiano, breadcrumbs, garlic, and basil.

Mix with your hands until you get a homogeneous mixture. Roll into meatballs about 1/2-inch in diameter.

To make the sauce:

In a large skillet, heat oil over medium heat.

Add the garlic and cook until fragrant, about 30 seconds, then add the tomato paste, tomato passata or puree, and salt.

Fill the jar or can of tomatoes with 1/2 cup of water. Rinse and add the water to the pan.

To assemble the dish:

Bring the sauce to a boil and add the meatballs.

Return the sauce to a simmer and reduce the heat to a simmer. Cook for 15 to 20 minutes, stirring occasionally.

Place the pasta in a large pot of generously salted boiling water and cook until al dente.

Drain and add the pasta to the meatballs and sauce.

Beat for 1 to 2 minutes. Serve in hot bowls with a generous sprinkle of grated Parmigiano-Reggiano.

Did you find this post useful or inspiring? Save THIS PIN to your Cooking Board on Pinterest! 😊

You may also like

Go up

This site uses cookies: Read More!