Some sauces need all day—no question—but sometimes great food can be made really quickly and without much equipment. This recipe leaves the skins on the tomatoes, cooks your sauce, meatballs and even your pasta in one pot, and in doing so lets the pasta really soak up the great flavors of the meat and tomato sauce. My favorite part is the texture you get cooking your meat and pasta in the sauce!
– 4 vine-ripe tomatoes.
– 2 tsp (10 ml) olive oil.
– 1 tsp (1 g) dried basil.
– 2 tsp (4 g) cracked pepper.
– 1 tsp (4 g) sugar.
– 2 tsp (10 g) salt.
– 1 clove garlic, crushed with a fork and minced.
– ¼ cup (30 g) dry unseasoned bread crumbs.
– 1 tbsp (15 g) butter.
– ¼ (60 ml) cup cream (or milk in a pinch).
– 4 oz (115 g) hot or sweet Italian sausage.
– 4 oz (115 g) ground beef.
– 1 cup (116 g) ziti.
– ½ cup (120 ml) water.
Step 2: In a small bowl, mix the bread crumbs with the remaining 1 teaspoon (5 g) of the salt and 1 teaspoon (2 g) of the pepper, the butter and cream. The result should be kind of pasty. Now add the meats and mix until uniform.
Step 3: Your hands work the best for this; just wash them first! Divide the mix into 4 good-size meatballs and place them in the simmering sauce. Add the ziti, making sure it is completely covered by the sauce, and stir in the water. Cover the pan and simmer the sauce for about 12 minutes, or until the pasta is al dente and the meatballs are tender and cooked through. Don’t want to use a plate? Eating this over the counter out of the pan is cool, too. No judgments here!