Italian Sausage Meatballs and Rigatoni

Rainy days and pasta go together, am I right? Tender and juicy meatballs, rigatoni smothered in a full-bodied sauce with a side of tender carrots. (PS you don't have to wait for a rainy day to make it!)

Ingredients:
3/4 cup torn/crumbled baguette or country bread
2 tbsps red wine
1/2 lb ground beef
1/2 lb Italian sausage meat
2 eggs
1/2 cup milk
1/4 cup parmesan cheese
1/3 cup minced onion
2 tsps minced garlic
1 tsp olive oil

Sauce:
28 oz can diced tomatoes
4 tsps olive oil
1/4 cup minced onion
2 tsps minced garlic
1 tbsp balsamic vinegar
2 tbsps tomato paste
1/2 cup broth
salt and pepper
1 tsp oregano
1 tsp basil
2 tbsps fresh chopped parsley
1/2 tsp sugar
pinch fennel seeds
2 carrots, cut in lengthwise pieces
squeeze of lemon juice

2 cups rigatoni

To make the sauce brown onion in olive oil 2-3 minutes then add the garlic for 1 minute. Add the rest of the ingredients, bring to a boil, then simmer, uncovered, for about 1 hour or until the carrots are cooked.

While the sauce simmers prepare the meatballs. Soak the torn bread in red wine for 10 minutes. Next add the ground beef and sausage. Work the rest of the ingredients in and form into kiwi-sized balls. Place on a lined pan and bake in a 350°F oven for 30 minutes.

When the sauce is ready boil the rigatoni for the time indicated on the package. Then drain and toss with the sauce. Serve with carrots and meatballs.

Makes 9 kiwi-sized meatballs and enough rigatoni for 3-4 people.