Yields: 0


4-3-16 excellent, i made the 2 recipes in to one, you really want to make the sauce ahead of time and then the meatballs, and finish cooking the meatballs in the sauce, great and pretty easy!!
Recipe courtesy of Mario Batali
Total Time:
1 hr
15 min
45 min

Yield:4 cups
1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Spaghetti, cooked al dente
Whole basil leaves, for garnish
Grated Parmesan, (optional)

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate

amount of sauce. Garnish with basil leaves and cheese, if using.

3/4 pound ground pork
3/4 pound ground beef (80/20)
1 1/2 cups panko breadcrumbs (soaked in milk)
3 eggs (beaten)
1/2 cup parsley (chopped)
1/2 cup marjoram (chopped)
3 cloves garlic (minced)
3/4 cup Pecorino Romano cheese (grated, plus more to serve)
1/4 cup pine nuts
1/4 cup extra-virgin olive oil
1 recipe Basic Tomato Sauce
kosher salt and freshly ground black pepper (to taste)
step-by-step directions
In a shallow bowl, soak the breadcrumbs in milk to cover for a minute or two. Drain the breadcrumbs and squeeze with your fingers to press out excess moisture.
In a large bowl, combine the soaked breadcrumbs, beef, pork, eggs, parsley, marjoram, garlic, pecorino, pine nuts, salt and pepper, and mix with your hands to incorporate. With wet hands, form the mixture into 12 to 15 meatballs, each smaller than a tennis ball but larger than a golf ball.
In a large, high-sided sauté pan, add the tomato sauce and bring to a simmer. Add the meatballs to the sauce and bring to a simmer. Cook the meatballs over medium-low heat for 30 minutes. Serve with more grated Pecorino Romano cheese on top.
Helpful Tips:
- The true secret is breadcrumbs, soaked in milk or water, to bring lightness to the mixture. When you cook beef, pork or veal for too long, it starts to get tougher. But the bread in meatballs never gets tough. Use a lot of bread and your meatballs will be perfectly tender.
- Serve meatballs with spaghetti on the side, as Italians would not serve them in the same course. Or serve them in a long sandwich roll with provolone and mozzarella cheese for a classic Italian sub.

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