Ingredients
For the Meatballs:
· 1 lb ground beef (80/20 blend for best flavor)
· 1/2 lb ground pork
· 1 cup fresh breadcrumbs
· 3/4 cup freshly grated Pecorino Romano cheese
· 1/2 cup whole milk
· 2 large eggs, lightly beaten
· 1/4 cup fresh flat-leaf parsley, finely chopped
· 3 cloves garlic, minced
· 1 tsp salt
· 1/2 tsp black pepper
For the Sauce and Meats:
· 2 tbsp olive oil
· 1 lb Italian pork sausages (sweet or hot, or a mix)
· 2 lbs pork spare ribs or country-style ribs
· 1 large yellow onion, finely diced
· 4 cloves garlic, minced
· 1/2 cup dry red wine (like Chianti or Merlot)
· 2 (28-oz) cans of high-quality crushed tomatoes
· 1 (6-oz) can of tomato paste
· 1 cup water (swirl in the empty tomato cans to get all the goodness)
· 1 large bay leaf
· 1 tsp dried oregano
· Salt and black pepper to taste
· 1/4 cup fresh basil, chopped
To Serve:
· 2 lbs dried pasta (rigatoni, pappardelle, or spaghetti are classic)
· Additional grated Pecorino Romano or Parmigiano-Reggiano cheese
Methods & Instructions
see continuation on next page
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