This Bigoli and Meatballs recipe leans into the kind of comfort cooking that rewards a little patience. Tender beef and pork meatballs simmer slowly in a simple, garlic-forward marinara, building depth as they cook. Sfoglini Bigoli, with its sturdy shape, is the perfect match, holding onto the sauce without losing its bite. Finished with spoonfuls of garlic-infused ricotta, this is a classic pasta night made just a little more special.
MAKES FOUR - SIX SERVINGS
For the Meatballs
For the Sauce
For the Garlic Ricotta
Make the Meatballs: In a large mixing bowl, soak the white bread in the milk until fully absorbed, about 5 minutes. Tear the bread into small 1/4-inch pieces.
Add the ground beef, ground pork, egg, breadcrumbs, Parmesan, grated onion, garlic, parsley, dried basil, dried oregano, salt, and pepper. Use a fork to gently combine, being careful not to overmix. Form the mixture into 2-inch meatballs; you should have about 14.
Heat about 1/8 inch of olive oil in a large sauté or cast-iron pan over medium to medium-high heat. Working in batches, brown the meatballs on all sides, turning with tongs. Transfer browned meatballs to a plate. Discard excess oil, but do not wipe out the pan.
Make the Marinara: Return the pan to medium heat and add the olive oil. Add the garlic and cook just until fragrant, about 30 seconds.
Carefully add the crushed tomatoes, salt, oregano, red pepper flakes (if using), and basil. Stir to combine, scraping up any browned bits from the pan. Bring to a gentle simmer.
Nestle the meatballs back into the sauce, reduce heat to low, and simmer uncovered for 30–35 minutes, turning the meatballs occasionally, until fully cooked and the sauce has thickened slightly. Remove meatballs to a new plate and keep warm.
Make the Garlic Ricotta: In a small sauté pan over low heat, warm the olive oil. Add the garlic and cook for 1–2 minutes until fragrant but not browned.
Transfer the garlic oil to a bowl. Stir in the ricotta, Parmesan, and parsley. Season with salt and black pepper to taste. Set aside.
Cook the Pasta & Finish: Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1 cup of pasta water before straining.
Add the cooked pasta directly to the marinara sauce over low heat. Toss to coat, adding reserved pasta water a tablespoon at a time as needed to loosen and evenly coat the noodles.
Serve the pasta topped with meatballs and generous dollops of garlic ricotta.
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Chef’s Note: Grating the onion directly into the meatball mixture adds moisture and flavor without weighing the meatballs down, keeping them tender as they simmer in the sauce. Browning the meatballs first builds a deeper base for the marinara, so be sure to scrape up those browned bits when you add the tomatoes.
Pasta Swaps: This recipe would also work well with Sfoglini Bucatini, Quattrotini, or Whole Grain Radiators.
