Embedded Files
Meatballs
Meatballs
1 1/2 pounds ground pork
1 1/2 pounds ground beef
1 cup fine, dry breadcrumbs
2/3 cup parm reg
1/2 cup chopped fresh parsley
3 garlic cloves, minced or grated
1 egg, 1 yolk
2 1/2 tsp. kosher salt
3/4 tsp freshly ground pepper
1/2 C. Flour
Olive Oil
Directions Meatballs: Mix all ingredients, form into balls, dredge in flour, brown in olive oil lightly on all sides, set aside.
Tomato Sauce
Tomato Sauce
3 pork neck bones & Cheese Cloth (optional)
Italian Sausage (optional)
4 garlic cloves, minced
1 Lg Onion, chopped
12 oz+ Tomato Paste
56 oz Crushed Tomatoes (2 large cans)
56 oz Tomato Puree (2 large cans)
14 oz Tomato Sauce to Thin if necessary
1/2 T. Sugar
2 T of Dried Oregano
Salt + Pepper to Taste
1/4 cup Parm Reg
Fresh Basil to taste
Pinch Red Pepper Flakes (optional and only if not using hot Italian Sausage)
Pasta - 3 to 4 boxes to account for leftovers. (Preferrably DeCecco)
Bread/Garlic Bread
Cheese for Topping
Directions Sauce: We use a 9 qt dutch oven or similar pot large enough for sauce, and meats, and ease to stir occasionally throughout.
If using pork neck bones, brown in oil on all sides and set aside. Once cooled, or able to be touched by hand, wrap in cheese cloth and set aside to be added to the sauce. Discard Oil and clean pan.
If using Italian Sausages, brown in oil lightly on all sides and set aside. Discard Oil.
Heat oil on med/low to cook down the onion.
Add Garlic for a minute until fragrant.
Add tomato paste, and stir in sugar.
Add sauces leaving enough space for meats; use preferred ratio of crushed tomato, puree and sauce to thin out if necessary.
Add oregano, salt & pepper, parm reg and red pepper flakes if using. Typically if we use hot Italian Sausage, we disregard the red pepper flakes.
Bring to a low gentle boil, and stir occasionally to avoid sticking or burnt bits at the bottom. Add meats, including pork neck bones wrapped in cheese cloth if using.
Simmer for 4 hours, stirring occasionally.
Add fresh basil within last half hour of prep or simply chop and serve with pasta.
I tinkered with this recipe for a while, especially on the meatballs. I would try this, and add that. I came to the realization or maybe it was Lidia yelling at me cognitively during her PBS show one lazy afternoon that less is more. So I minimized what was in the meatballs, using good meats and ingredients, and it has been consistent ever since. For the sauce, do not let the heat get the best of you. Low and slow throughout to avoid any sticking and charred bits on the taste buds.
I made the mistake of making this for Mallory's Chicago birthday the first year she came to celebrate. As you know, she is a creature of habit, and the spaghetti and meatballs became a requirement since 2009 or so. I knew I had created a special dish, as Mallory at her young age said they were as good as the Butler Fair's spaghetti and meatballs. Maybe this explains how this became Nikki's favorite all time dish as well. Fit for a kids palate at any age.
~ Michael
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