Rigatoni With Meatballs

• 1/2 cup flat-leaf Italian parsley, chopped
• 2 cloves garlic, crushed with the back of a knife and then finely chopped
• 1 pound ground beef
• 1 pound ground pork or veal
• salt and freshly ground black pepper
• 1 large egg
• 1/2 cup all purpose flour
• 1 medium onion, finely chopped
• 1 celery stalk, finely chopped
• 1 medium carrot, peeled and finely chopped
• 2 tbsp olive oil
• 1 sprig fresh rosemary
• 1 (28 oz) can whole Italian tomatoes, chopped, juices reserved
• 14 oz rigatoni pasta
• 1/2 cup freshly grated Parmesan cheese

1. ASSEMBLE MEATBALLS: In a large bowl, combine parsley, garlic, ground meat, salt and pepper to taste, and the egg using your hands or a fork to mix. Divide the mixture in half; then into quarters; and then into eighths. Shape the eighths into 8 meatballs. Sprinkle flour onto a plate. Roll the meatballs in the flour and then refrigerate.
2. MAKE THE SAUCE: In a heavy skillet, heat the oil. When it is hot, add the onion, carrot, and celery and cook over LOW heat until soft, about 10 minutes. Pushing the vegetables to the side, add the meatballs and cook without moving them for 5 minutes. Add rosemary and tomatoes with their juice and cook uncovered over LOW heat until meatballs are done, about 40 minutes.
3. COOK PASTA: Cook pasta in boiling water according to the package instructions.
4. SERVE: Divide pasta and meatballs with sauce into bowls. Sprinkle Parmesan cheese on top and serve.

flatleaf italian parsley, garlic, ground beef, ground pork, salt, egg, flour, onion, celery stalk, carrot, olive oil, rosemary, italian tomatoes, rigatoni pasta, parmesan cheese

Taken from food52.com/recipes/6171-rigatoni-with-meatballs (may not work)