Rigatoni with Perfect Meatballs

Method

1. Finely chop celery, carrot, and onion (brunoise). Sauté in a little olive oil until softened.
2. Add the tomato passata. Simmer gently for 30–40 minutes, stirring occasionally, until slightly thickened.
3. Meanwhile, prepare the meatballs: In a large bowl, combine ground beef, bread soaked in cream (or milk), finely chopped garlic, rosemary, basil, parsley, salt, pepper, a small diced potato, 3/4 of an egg, a pinch of ground pork fat (grasso pestato), and grated ricotta salata.
4. Mix everything well with your hands until evenly combined. Let the mixture rest for a few minutes.
5. Lightly oil your hands. Shape the mixture into walnut-sized meatballs and roll each in a little flour to coat.
6. In a skillet, melt butter with a drizzle of olive oil over medium heat. Fry the meatballs until golden brown on all sides, about 5 minutes.
7. Transfer the browned meatballs to the simmering tomato sauce. Continue cooking for 10–15 minutes so they absorb the sauce.
8. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente.
9. Drain the pasta, reserving some pasta water. Add the pasta to the sauce with the meatballs. Toss gently, adding a splash of pasta water if needed to adjust consistency.
10. Serve the rigatoni with meatballs, topped with grated Parmesan, fresh basil leaves, and a drizzle of extra virgin olive oil.