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Veal Meatballs with Large Rigatoni

Zucca’s Adam Swanson shows us how to prepare a simple yet extremely satisfying pasta dish in episode 19 of Everyday Gourmet.


  • 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

  • Sauce

  • 2 tbs olive oil

  • 1 onion, finely chopped

  • 2 tbs crushed garlic

  • 2 fresh bay leaves

  • 2 tbs white wine

  • 3x 400g tins of diced tomatoes


  • 1.

    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.

  • 2.

    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::

  • 1.

    Take a pan and heat olive oil on a medium heat. Add onion, garlic and bay leaf.

  • 2.

    Saute for 3-5 minutes or until soft, add wine and reduce by half.

  • 3.

    Next, add tomatoes, stir and bring to the boil then reduce heat to a simmer.

  • 4.

    Cook for 20 minutes and season with salt and pepper.

  • 5.

    Next place meatballs one by one into the simmering sauce.

  • 6.

    Cook for a further 30mins or until meatballs are cooked. Check sauce for seasoning and if needed adjust with salt and pepper.

  • 7.

    Finally cook pasta as per packet directions. Strain the pasta and add to sauce. Gently mix together and serve.

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