Rossella Rago's Anelletti with Tiny Meatballs

1 . Stage

To make the meatballs: In a large mixing bowl, add the meatloaf mix, eggs, Pecorino Romano, Parmigiano-Reggiano, bread crumbs, garlic, and basil. Combine with your hands until you have a uniform mixture. Roll into meatballs about 1/2 inch in diameter.

2 . Stage

To make the sauce: In a large sauté pan, heat the oil on medium. Add the garlic and cook until fragrant, about 30 seconds, then add the tomato paste, passata or tomato purée, and salt. Fill the tomato jar or can with 1/2 cup of water. Rinse it out and add the water to the pan.

3 . Stage

To assemble the dish: Bring the sauce to a boil and add the meatballs. Return the sauce to a boil and reduce the heat to a simmer. Cook for 15 to 20 minutes, stirring occasionally. Drop the pasta into a large pot of generously salted boiling water and cook until al dente. Drain and add the pasta to the meatballs and sauce. Toss for 1 to 2 minutes. Serve in warm bowls with a generous sprinkle of grated Parmigiano-Reggiano.