Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the meatballs, tip the breadcrumbs into a bowl, sprinkle over the milk and toss. Add the rest of the ingredients and seasoning, then use a wooden spoon or clean hands to mix together. Form into 24 small meatballs.
Heat 2 tbsp of olive oil in a large, deep frying pan. Brown the meatballs all over in batches, scooping out when done. You don’t need to cook them all the way through as they’ll simmer in the sauce later.
Add the rest of the oil and gently cook the sliced garlic for 2-3 minutes. Tip in the tomatoes and break up with a spoon. Add the tomato purée, stock, sugar and vinegar, bring to a simmer and cook for 30 minutes. Return the meatballs, put on a lid and cook for 15 minutes. Stir in the butter and basil.
Cook the rigatoni following pack instructions. Spoon the pasta into warm bowls with the meatballs and sauce, and top with some burrata, pesto and more parmesan, if you like.