Ingredients Jump to Instructions ↓

  1. 1 pound spaghetti

  2. 1/4 cup extra-virgin olive oil,

  3. 2 turns of the pan, for both meats and sauce

  4. 3 thin cut pork loin chops, 1/2-inch thick, cut in

  5. 1/2 Salt and pepper

  6. 2 each sweet and hot Italian sausage links

  7. 1/2 to 1 teaspoon crushed red pepper flakes, for moderate to spicy marinara

  8. 5 cloves garlic , chopped,

  9. 3 for sauce,

  10. 2 for meatballs

  11. 1 small onion, minced

  12. 1 cup beef broth

  13. 1 (28-ounce) can crushed tomatoes

  14. 1 (14-ounce) can diced tomatoes

  15. 1/4 cup chopped flat-leaf parsley , a couple of handfuls of leaves Several leaves fresh basil , torn or chopped, a handful

  16. 1 pound meat loaf mix, ground beef , pork and veal combined, from butcher counter

  17. 1 egg

  18. 1/3 cup grated Parmigiano-Reggiano,

  19. 2 handfuls, plus extra for tossing pasta and to pass at table

  20. 1/2 cup Italian bread crumbs,

  21. 3 handfuls

  22. 1 loaf crusty Italian bread, for serving

Instructions Jump to Ingredients ↑

  1. Heat water for pasta to boil . Salt and cook pasta 7 to 8 minutes, to al dente . Preheat oven to 425 degrees F. Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Halve sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings . Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes. Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese , and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven. Add bread to oven to crisp crust . To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.


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