Instructions:
1. Make the Meatballs:
- In a large bowl, mix the ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, and oregano until just combined. Avoid overmixing to keep the meatballs tender.
- Roll the mixture into 1-inch balls and set aside.
2. Cook the Meatballs:
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Brown the meatballs on all sides (about 5 minutes). They don’t need to cook through; they’ll finish in the sauce. Remove and set aside.
3. Make the Sauce:
- In the same skillet, add the onion and sauté until softened (about 3-4 minutes).
- Add the garlic and cook for 1 minute.
- Stir in the crushed tomatoes, tomato paste, sugar (if using), and basil or Italian seasoning. Season with salt and pepper.
- Return the meatballs to the sauce, cover, and let simmer on low heat for 20-25 minutes, stirring occasionally.
4. Cook the Rigatoni:
- Bring a large pot of salted water to a boil.
- Cook the rigatoni according to the package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
5. Combine:
- Add the cooked rigatoni to the skillet with the meatballs and sauce. Toss gently to coat. If the sauce is too thick, add a bit of the reserved pasta water.
6. Serve:
- Transfer to a serving dish or individual plates.
- Garnish with grated Parmesan cheese and fresh basil leaves.