Rustic Rigatoni with Meatballs - HAPPY VEG

Ingredients

• 454g Rigatoni Pasta
• 340g Impossible Beef
• 2 cloves Garlic, crushed & minced
• 1/2 Yellow Onion, finely diced
• 1/4 C Fresh Parsley, chopped
• 1 1/2 Tbsp. Fresh Basil, rolled and thinly sliced (chiffonade)
• 2 Tbsp. Italian Breadcrumbs
• 1 Large, Free-Range Egg
• 1/4 C Grana Padano, finely shredded
• 1/2 Tsp. Red Pepper Flakes
• 1/4 Tsp. Himalayan Salt
• Cracked Pepper
• 3 Tbsp. EVOO
• 1 tbsp. Pepperoncini in Chili Oil
• 4 cloves Garlic, crushed & minced
• 2 Shallots, diced
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Carrot, peeled & diced
• 1 Bell Pepper (not green), diced
• 2 tbsp. Tomato Paste
• 1 cup White Wine (I used a local Ontario Pinot Grigio)
• 796ml San Marzano Tomatoes
• 1/2 Can Boiling Pasta Water
• Handful Fresh Basil, torn
• 2/3 tsp. Himalayan Salt + Cracked Pepper