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Ingredients
- FOR THE MEATBALLS:
- 1/2 pound ground pork
- 1/2 pound ground beef
- 2 cups ricotta cheese drained
- 1 egg (beaten)
- 1/4 cup flatleaf parsley
- A few gratings nutmeg
- Salt (to taste)
- Flour for dusting
- Olive oil for frying
- 1 cup freshly grated Parmigiano-Reggiano
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- FOR THE SAUCE:
- 2 28 oz cans San Marzano tomatoes
- 3 cloves garlic sliced
- 1 medium onion diced
- 4 oz red wine
- 2 oz olive oil
- 2 tablespoons chile flakes
- Salt (to taste)
Preparation
Step 1
step 1
ingredients 1/2 pound ground pork
1/2 pound ground beef
2 cups ricotta cheese drained
1 egg (beaten)
1/4 cup flatleaf parsley
1 cup freshly grated Parmigiano-Reggiano
A few gratings nutmeg
Salt (to taste)
Flour for dusting
instructions Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1" balls.
step 2
ingredients Olive oil for frying
instructions Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
step 3
ingredients 2 oz olive oil
3 cloves garlic sliced
1 medium onion diced
4 oz red wine
2 28 oz cans San Marzano tomatoes
2 tablespoons chile flakes
Salt (to taste)
instructions Heat more olive oil in sauté pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes). Deglaze pan by adding red wine, then cook until liquid is reduced by half. Add tomatoes and chile flakes, then bring to a simmer. Add salt to taste. Add meatballs, then simmer for 30 minutes. Serve with crusty bread and/or salad.