Spaghetti and Meatballs

Without question my favorite meal is spaghetti and meatballs, the way my grandma makes it. I don’t have her recipe and really, I don’t think she does either - in the traditional sense of a recipe. All of the components rarely change but the amounts may or the types of meat used in the sauce for flavor.

This is my interpretation of what she does. More or less I stick to it. I do take liberties with the meat. I also don’t think she uses anchovies. I didn’t either until I watched a ton a food tv and YouTube cooking shows.

So if you like spaghetti and meatballs, give this a whirl. It makes a ton of sauce, so freeze the leftovers or share with friends, family, or neighbors.

Ingredients

The Sauce:

• 1 lb-ish of beef (any cut with some fat and a bones will do)

• 1 lb-ish of pork ribs or pork shoulder steaks (again, something with fat and bones)

• 1 large yellow onion - diced

• 6 cloves of garlic - thinly sliced

• 6 anchovy filets

• 1 tbsp extra virgin olive oil

• 4 28oz cans of whole San Marzano tomatoes

• 1 6 oz can of tomato paste

• 1 1/2 cups of chicken stock

• 2 tbsp of Italian seasoning

• Kosher salt - to taste

• 30 cranks of fresh cracked black pepper

The Meatballs:

• 1 lb of ground beef

• 1 lb of ground pork (not sausage)

• 1 cup of breadcrumbs

• 1 cup of milk

• 1/2 cup of finely grated Parmigiano-Reggiano cheese

• 1/2 cup of finely grated Pecorino Romano cheese

• 2 tsp kosher salt

• 25 cranks of fresh cracked black pepper

• 1/2 cup of parsley

• 1 large yellow onion - cut into chunks

• 8 cloves of garlic

• 2 large eggs

• 1 tbsp extra virgin olive oil

Method

The Sauce:

1. In a large thick bottomed pot (I used an 8 qt dutch oven) add the extra virgin olive oil and heat on med-high

2. After applying a generous amount of kosher salt and black pepper to the beef, add to the pot and brown both sides

3. Remove the beef and add pork applying the same method as the beef

4. When the pork is browned, remove and add the onion to the pot and stir immediately to scrape off all of the brown bits in the pan

5. Add the garlic and anchovies and season with kosher salt and pepper

6. Stir to combine

7. Once the anchovies start to appear to melt, add in the tomato paste and stir to combine

8. Once the tomato paste is fully combined, reduce the heat to low, add in all 4 cans of tomatoes with the juice

9. Using an emersion blender, blend everything together until it is smooth

10. Add in the chicken broth and stir to combine

11. Add in the Italian seasoning, kosher salt and black pepper

12. Add the browned pork and beef back in into the pot and bring the sauce up to a boil

13. Once the sauce is boiling, reduce the heat to a simmer for 90 minutes - stir occasionally

14. After 90 minutes remove the meat and add in the meatballs

15. Simmer for 90 minutes - 2 hours stirring occasionally

16. Eat

The Meatballs:

1. In a large mixing bowl, add the milk and breadcrumbs - set aside

2. In a food processor, add the onion, garlic and parsley and pulse until the onion is chopped super fine - set aside

3. In the mixing bowl, add the eggs, cheese, kosher salt and black pepper. Combine until the egg is fully incorporated

4. Add the onion. garlic and parsley and combine

5. Add in the ground beef and ground pork

6. Using your hands, mix everything well until it is thoroughly incorporated

7. Form into golf balled sized balls and let rest on a parchment paper lined baking sheet - there should be 20-24 meatballs

8. Heat a large sauté pan, heat a tbsp of extra virgin olive oil over med-high heat

9. Brown the meatballs in batches

10. When each batch is browned, add the meatballs directly to the sauce (remember to time this for when the beef and pork need to be removed so you have space)

11. Simmer the meatballs in the sauce fro 90 minutes - 2 hours

12. Serve over the noodles of your choice and garnish with an obscene amount of grated Parm or Romano - or both if you like the finer things in life