Gluten Free Farfalle Marinara with Meatballs

Ingredients

For the Sauce:

  • 3 tbsp. jovial Extra Virgin Olive Oil
  • 1/2 medium onion, minced
  • 2 cloves of garlic, minced
  • 1 jar of jovial Organic Diced Tomatoes
  • ¼ teaspoon of fine sea salt, plus more for salting the pasta cooking water
  • 5 fresh basil leaves or 1 ½ teaspoons of dried herbs such as oregano, basil and thyme

For the Meatballs:

  • 1 cup of potatoes, peeled, diced and boiled
  • 1 pound of ground beef
  • ½ of a medium onion, minced
  • 1 large egg, beaten
  • ¼ cup of fresh parsley, finely chopped
  • ¼ cup ricotta cheese
  • ¼ cup Parmigiano Reggiano cheese, grated, plus more for serving
  • ½ teaspoon sea salt
  • 1 box of jovial Brown Rice Farfalle 

Directions

  1. Make the sauce: In a medium skillet sauté the oil, onion and garlic on medium-low heat for two minutes being careful not to brown the garlic.
  2. Stir in tomatoes and salt. Simmer uncovered for 20 minutes.
  3. Turn off the heat and stir in fresh basil leaves or dried herbs.
  4. Preheat oven to 350° F.
  5. Make the meatballs: Pass the potatoes through a potato ricer or food mill with a middle-holed disc, or use the tines of a fork to mash the potatoes in a large mixing bowl. Add ground beef, onion, egg, parsley, ricotta cheese, Parmigiano Reggiano cheese and salt to the bowl. Mix until just combined.
  6. Form mixture into 24 meatballs and place them on an ungreased, rimmed baking sheet. Bake for 20 minutes, turning each meatball over with a spatula after 10 minutes.
  7. Add meatballs to the sauce and simmer for five more minutes.
  8. Bring 3 quarts of water to a boil, add 1 tablespoon of salt (or amount desired), add Farfalle to water and cook for 8 minutes.
  9. Drain the pasta, add to skillet and mix for 30 seconds until pasta has absorbed the sauce.
  10. Serve with grated Parmigiano Reggiano cheese.