Description
A warm and cozy one-pot pasta recipe with tender Anellini, cheesy tomato broth, and flavorful mini meatballs. A nostalgic favorite made from scratch.
Ingredients
Sauce & Pasta:
- 2 ¾ cups beef broth
- ½ cup half and half
- 2 teaspoons Worcestershire sauce
- 1 teaspoon yellow mustard
- ½ chicken bouillon cube
- ¾ tsp each: dried oregano, basil, parsley
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 oz. tomato sauce
- ½ cup Parmesan cheese, freshly shredded
- ½ lb. Anellini pasta
Mini Meatballs:
- ¾ lb. ground beef
- ⅓ cup crushed Ritz crackers (or Panko/Italian breadcrumbs)
- 3 tablespoons half and half (or milk)
- 1 egg, whisked
- 2 tablespoons Parmesan cheese, grated
- 2 cloves garlic, minced
- ¾ tsp each: Italian seasoning, salt, onion powder
Instructions
- Make Meatballs: Mix all mini meatball ingredients in a bowl. Roll into small ¾-inch balls and set aside.
- Start Base: In a large pot, melt butter. Sauté garlic, then stir in tomato paste and cook for 1 minute.
- Add Liquids: Add beef broth, tomato sauce, Worcestershire, mustard, half and half, bouillon, and dried herbs. Stir well.
- Simmer: Add pasta and gently drop in meatballs. Simmer uncovered 15–18 minutes, stirring occasionally.
- Finish: Stir in Parmesan, taste, and adjust seasoning. Serve warm.
Notes
- Freeze extra meatballs for future use.
- Stir gently to avoid breaking the meatballs.
- Add a splash of milk when reheating to keep it creamy.
- Ditalini or mini elbows work as pasta substitutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes