Awarded The Best Homemade Pasta In Placer County
At the Gold Country Fair in Placer County
The Ingredients: Meatballs
2 pounds ground beef
1/2 cup raisins
1/2 cup grated Pecorino-Romano cheese, divided
1/2 cup bread crumbs
2 tablespoons kosher salt, divided
1/8 teaspoon freshly ground pepper
1 bunch fresh parsley, chopped, divided
4 tablespoons olive oil
10 large fresh tomatoes (preferably Roma's), chopped
1 small can tomato sauce (optional, use only if a thicker sauce is desired)
1 tablespoon sugar
4 large portabella mushrooms
1 cup sweet Marsala wine
2 tablespoons of dried basil or 1/4 cup fresh basil, chopped
1 pound rigatoni pasta
To make the meatballs: In a large mixing bowl, combine ground beef, raisins, 1/4 cup of cheese, bread crumbs, 1 tablespoon salt, ground pepper, half of the parsley, 4 garlic cloves, and two eggs. When thoroughly mixed, form meatballs. Cook meatballs in the oven at 350 degrees until lightly brown or about 20 minutes.
Chef Vinny DiLeo cooks some rigatoni for his award-winning pasta dish in his Auburn kitchen.
To make the sauce: Saute' remaining chopped garlic in olive oil until lightly brown. Add tomatoes (and, if desired, can of tomato sauce), sugar, remaining salt, ground pepper (to taste), remaining cheese, remaining parsley and portabella mushrooms. Simmer about 15 minutes. When meatballs are done, add them to sauce and simmer.
To cook the rigatoni: Cook in boiling water until al dente, a firm, slightly chewy texture. Drain. Top with sauce and meatballs.
This page will be updated regularly. I will share some of my families traditional Italian recipes, many were brought with my father from Naples, Italy.
You'll also find many of my original recipes that I hope to put in a cook book one day. If you enjoy food from around the world you'll love these tasty and sometimes spicy recipes.