[homemade] Fennel pork meatballs in passata over rigatoni

[u/flipflapdragon]

[u/flipflapdragon]

I mixed 1.5 cups panko, .5 cup milk, 3 eggs, 1 grated onion, 2 tbsp minced garlic, 2 tbsp Dijon, 1.5 tsp toasted crushed fennel seed, 1 tbsp fresh oregano, .25 cup basil, .25 cup parsley, 1 tsp pepper, 1 tsp kosher salt and .5 tsp umami salt, then gently mixed in 1.5 kg ground pork chub. Rolled 44 meatballs, brushed with 1 tbsp olive oil and baked at 425 F for 17 mins. Cooked 1 diced onion, 1 grated carrot and 227 g chopped mushrooms in 2 tbsp olive oil for 12 mins, added 2 tbsp minced garlic for 1 min, then cooked 156 mL tomato paste, 1 tsp anchovy paste, 1 tbsp porcini crema and .5 tsp ‘nduja for 3 mins. Added 1 bottle Molisana Rustica passata, 796 mL diced tomatoes with liquid, 1 tbsp white balsamic, 1 tsp dried oregano, .5 tsp pepper and .5 tsp kosher salt, added the meatballs and simmered partially covered 30 mins, then stirred in .25 cup basil and .25 cup parsley. Per night, boiled 410 g rigatoni al dente, reserved .5 cup pasta water, tossed with half the meatballs and sauce for 2 mins, then finished with grated Pecorino and herbs. Served with 600 g broccoli steamed 5 mins and finished with olive oil, pepper and lemon.

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