Cavatelli with Mini Meatballs

Sauce

1/4 cup olive oil

1 28 ounce can of roma tomatoes

1 28 ounce can of passata (tomato puree)

1 yellow onion (chopped)

4 cloves of garlic (minced)

2 tbspn tomato paste

Salt

8 large fresh basil leaves (chopped)

1 tspn fresh oregano (chopped) 

16 ounces cavatelli 

Meatballs

1 cup Pecorino Romano Cheese (grated)

2 Ibs ground beef (lean)

1 egg

Salt & Pepper

Now What 

Heat your saucepan for a minute and then add your olive oil, about 1/4 cup, add your onions and saute over medium heat for about 2 - 3 minutes or until soft, golden and fragrant, next add your garlic and saute for about 30 seconds to one minute, now add your tomato paste and mix well a minute. Next, carefully add your roma tomatoes (and the sauce from the can) as well as the passata and salt to taste, bring to a boil and then reduce to a simmer and turn your attention to making meatballs!

In a medium bowl mix your ground beef, pecorino, egg, salt and pepper. Mix well by hand and roll into 1” meatballs, you should get about 60 of them! Once all your meatballs are rolled gently place them (via spoon) one by one into the sauce, mixing them in gently. Allow the sauce to simmer for 45 minutes. 15 minutes before the end of your ycooking time add your herbs and mix in!  

Prepare your pasta according to package directions, set a time - do not over cook!  When your pasta is done, drain it and return it to its pot, add the sauce spoonful by spoonful mixing it in. Do not over sauce it. The pasta should be wrapped in the sauce, now drowning in it!  Top with fresh grated cheese and serve!

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