This is a variation on an old recipe that made its way around the internet years ago. It’s a classic “Sunday Gravy” recipe and tastes just like the one my childhood best friend’s Nonna used to make. If you are feeling industrious, it is worth doubling as it freezes well. I’ve added Italian herbs in the past, and made it with a combination of veal, pork, and beef as well. The house will smell heavenly for hours – that alone is worth the effort. I prefer to brown the meatballs in advance for flavor, and it reduces the amount of fat, although some people prefer to cook the meatballs raw directly in the sauce. If I’m serving it with dried pasta, I prefer bucatini, but any will do. I sometimes serve it with homemade fresh tagliatelle, although I often serve the meatballs without pasta, as the Italians do.
When timing the recipe, bear in mind that the sauce, while easy to assemble, will need to simmer for 2 1/2 hours.
Ingredients
For the meatballs:
- •907 grams (2 pounds) ground beef chuck - 80% lean
- •4 large eggs
- •126 grams (1 1/2 cups) plain panko bread crumbs
- •68 grams (3/4 cup) grated Pecorino Romano or Parmigiano Reggiano cheese
- •2 garlic cloves, minced or microplaned
- •15 grams (1 tablespoon) chopped fresh parsley leaves
- •5 grams (1 teaspoon) salt
- •5 grams (1 teaspoon) ground black pepper
- •30 ml (2 tablespoons) extra-virgin olive oil
For the sauce:
- •30 ml (2 tablespoons) extra-virgin olive oil
- •1 medium onion, chopped
- •2 garlic cloves, minced or microplaned
- •One (170g/6 oz) can tomato paste
- •Two (794g/28 oz) cans San Marzano tomatoes
- •5 ml (1 teaspoon) salt
- •1.3 ml (1/4 teaspoon) ground black pepper
- •5 ml (1 teaspoon) chopped fresh Italian parsley
- •1 handful fresh basil
To serve:
- •Bucatini or other pasta, cooked until al dente
- •Grated Pecorino Romano or Parmigiano Reggiano
- •Crusty bread
Preparation
For the meatballs: In a large bowl combine all ingredients except the olive oil, and mix well. Gently form about 16 meatballs and place on a sheet pan. Heat 30 ml (2 tablespoons) of the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Remove meatballs and return to sheet pan. Pour off all but about 30 ml (2 tablespoons) of the oil.
For the sauce: Return the unwashed skillet to medium heat and heat the oil. Add the onion and garlic and sauté until softened, about 2 minutes. Add the tomato paste and cook, stirring constantly, for 3 minutes. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
In a large saucepan, add the tomatoes, break up with your hands, then cook on medium heat for 5 minutes. Add 700 ml (24 ounces) water -or fill the empty tomato can almost to the top with water- and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully so as to not break the meatballs. Add the salt, ground pepper, parsley, and basil and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on the bottom of the pan. Taste and adjust seasoning.
To serve: If the sauce and meatballs have been made in advance, reheat as needed. Cook the bucatini or pasta of choice in generously salted water according to package directions. Pull when just al dente and finish cooking in the sauce with a bit of the pasta water. Serve with grated cheese, good bread – and, if desired, a glass of Chianti!