Baked Rigatoni With Meatballs

Instructions

1. Separate the garlic cloves from the bulb and peel and finely chop them.
2. Chop the basil leaves.
3. Cut the cores from fresh tomatoes, score an 'x' on the base of each, and immerse them in boiling water until skins start to split, about 8 to 15 seconds.
4. Transfer the tomatoes to cold water, then peel off the skins.
5. Cut tomatoes crosswise in half, squeeze out the seeds, and coarsely chop each half.
6. If using canned tomatoes, chop them and reserve their juice.
7. Combine the tomatoes with any juice in a frying pan, add 2/3 of the garlic, chopped basil, and a pinch of salt. Cook over medium heat, stirring occasionally, until slightly thickened, about 10 to 12 minutes.
8. Transfer the sauce to a food processor and puree until smooth.
9. Season the sauce to taste with salt and pepper and set aside.
10. Wipe the frying pan clean.
11. Strip the parsley leaves from the stems and chop them.
12. In a bowl, combine the ground beef, 1/4 of the Parmesan, chopped parsley, remaining garlic, lemon juice, salt, and pepper.
13. Add the egg and mix ingredients thoroughly with your hands.
14. Fry a small amount of the mixture to test for seasoning and adjust if necessary.
15. Heat remaining oil in the frying pan.
16. Shape the beef mixture into meatballs about 3/4 inch in diameter.
17. Add the meatballs to the pan, making sure not to overcrowd, and fry briskly until browned outside and still pink inside, about 2 to 4 minutes.
18. Transfer the meatballs to a large plate and set aside.