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Tune in and cook along with Rachael this week! Here's a list of all the ingredients in the dishes you’ll see Rachael prepare every day. Watch the show to find out what's for dinner each night, and then check back online for in depth step-by-step instructions.

monday

November 23, 2009

Pork Meatballs with Rigatoni and Ricotta

• EVOO – Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
• 1/4 pound pancetta, finely diced
• 1 1/2 pounds ground pork
• Salt and pepper
• 1/2 cup plain breadcrumbs, a couple of handfuls
• 1/3 cup grated Pecorino cheese, plus some to pass at table
• 1/4 cup whole milk
• 2 eggs, lightly beaten
• Freshly grated nutmeg, about 1/4 teaspoon
• A couple of pinches ground cloves
• 1 1/2 teaspoons fennel seeds, 1/2 palmful
• 4 large cloves garlic, finely chopped
• 1 medium onion, finely chopped
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 2/3 cup dry red wine, eyeball the amount
• 1 28-ounce can Italian crushed or purée
• 1 cup chicken stock
• 1 pound rigatoni or penne or whole wheat or whole grain rigatoni or penne
• 2 tablespoons butter, cut into small pieces, optional
• 1 cup fresh ricotta or sheep’s milk ricotta
• 2 tablespoons fresh thyme leaves, finely chopped