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All photos copyrighted by Samuel Dore www.bursteardrum.net for BSLBT and Hungry Gap Production also Jason Steadman Photography and Rinkoo Barapaga


Super healthy meatball rigatoni

What is there to say about a meatball rigatoni that hasn't been said? Of cause it super comforting food, It's tasty and filling which only use the leanest part of the meat to make this healthy with plenty of nutty parmesan. I know you will like it so get cooking now. 



For the meatball rigatoni:

- 250g lean pork mince

- 250g lean beef mince

- 1 large onion, finely chopped

- 3 garlic cloves, finely chopped

- 2 tbsp flat leaf parsley, finely chopped

- 1/4 tsp chilli flakes

- 1 tsp dried oregano

- 1 handful breadcrumbs

- 60g parmesan cheese, grated

- 4 tbsp olive oil

- 2 glasses red wine

- 500g rigatoni pasta

- basil leaves

- pinch salt

- pinch freshly grounded pepper



  • FOR THE MEATBALL RIGATONI: Place the beef and pork mince into a bowl, add half the onion, half the garlic, the parsley, the chilli, oregano, egg, breadcrumbs and half the parmesan.

  • Season well with salt and pepper and mix together well. Form into small balls and set aside onto a plate.

  • Heat half of the olive oil in a medium saucepan, add the remaining onion and cook until translucent. Add the remaining garlic, cook for 2 minutes before adding in the red wine, allow it to reduce by half before adding the tomatoes, reduce the heat and simmer gently for 10 minutes.

  • Meanwhile heat the remaining olive oil in a large frypan, add the meatballs and cook until browned on all sides. When cooked add to the tomato sauce and allow to simmer for another 10 minutes

  • Cook the pasta in salted boiling water until al dente, drain well. Place into a large saucepan with a few spoons of pasta sauce. Heat and stir to coat the pasta well. Divide into bowls and spoon over more sauce along with a few meatballs. Sprinkle with the remaining parmesan and garnish with basil leaves.