Instructions:
Prepare the Meatballs: In a large bowl, combine the ground beef with the remaining meatball ingredients. Mix gently until just combined. Use a tablespoon to scoop portions of the mixture and roll them into meatballs.
Brown the Meatballs: Heat a large soup pot over medium-high heat and drizzle in about 2 tablespoons of olive oil. Once hot, add the meatballs, cooking in batches if necessary. If using a non-stick pot, allow the meatballs to brown undisturbed for about 2-3 minutes. If your pot isn’t non-stick, stir them for about 30 seconds to prevent sticking.
Cook the Meatballs: Once browned on all sides (about 4 minutes total per batch), transfer them to a plate and set aside. Drizzle in a bit more olive oil if needed, then add the chopped onion.
Sauté the Onion: Cook the onion, scraping up the flavorful bits from the meatballs. Add the dried basil, oregano, and parsley, plus a pinch of salt, pepper, and red pepper flakes (if using). Stir for a couple of minutes until softened.
Add Garlic and Tomato Paste: Stir in the sliced garlic and cook until fragrant, then mix in the tomato paste for about 30 seconds. If using, pour in the red wine to deglaze the pot, cooking for about 20 seconds before adding the whole tomatoes and chicken stock.
Simmer the Stew: Let the stew simmer for about 15 minutes. Use a blender or immersion blender to purée the mixture until smooth.
Return Meatballs to the Pot: Add the meatballs back into the stew and bring to a gentle simmer. Cook uncovered for another 15 minutes until the meatballs are tender, then stir in the chopped parsley.
Serve: In a bowl, add ½ cup of the cooked rigatoni, ladle in about 1 ½ cups of the stew with 4 meatballs, and top with about ¼ cup grated mozzarella cheese. Enjoy immediately, or place under the broiler for a minute to melt and slightly brown the cheese.
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