Ingredients Jump to Instructions ↓

  1. 7 cloves garlic

  2. 1 tablespoon olive oil

  3. 1 (28-ounce) can peeled San Marzano tomatoes, crushed by hand 1 (28-ounce) can plum tomatoes , chopped coarse

  4. Salt and pepper

  5. 1/4 pound sweet sausage

  6. 1/2 pound ground lean beef

  7. 1/4 pound ground pork

  8. 1/4 pound ground veal

  9. 1 egg

  10. 1 /2 cup freshly grated Pecorino Romano

  11. 1 tablespoon Italian parsley , chopped

  12. 1/2 teaspoon garlic, minced

  13. 1 teaspoon shallots, minced

  14. 1 cup bread crumbs

  15. 1 cup water

  16. 1 cup olive oil

  17. 1 pound spaghetti , cooked al dente

  18. Fresh basil, chiffonade , for garnish

Instructions Jump to Ingredients ↑

  1. To make sauce, saute garlic in olive oil until just brown. Add both cans of tomatoes with liquid and let simmer. Season with salt and pepper. Break casing of sausage to release meat. Form meatballs by mixing sausage meat with ground beef , pork and veal, egg, cheese, parsley, garlic, and shallots. Add in bread crumbs until fully incorporated. Add in water until mixture is moist and holds together. Form into balls. Heat oil in a large pot and fry meatballs in batches, making sure to brown all sides. Remove and drain on paper towel. Place meatballs in sauce and continue to simmer for 20 minutes. Serve sauce and meatballs on top of pasta.


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