SAUCE
2 tbsp. olive oil
2 tbsp. butter
2 cloves garlic, crushed
1∕2 cup red wine
1 cup chicken stock
1 28-oz. can San
Marzano tomatoes
Kosher salt
1∕3 cup fresh basil leaves,
torn
PASTA
1 lb. spaghetti
Grated Parmigiano-
Reggiano or Pecorino
Romano, for serving
Crusty bread
■Preheat the oven to 475°.
Bring a large pot of water to
a boil for the pasta. Preheat a
large cast-iron skillet over
medium-high.Roasted Meatballs
in Tomato-Basil
Sauce
SERVES 4
MEATBALLS
1 cup fresh breadcrumbs
or 1∕2 cup dried
breadcrumbs
1∕3 to 1∕2 cup milk
11∕2 lb. mixed ground meat
(beef, pork, and veal)
2 oz. pancetta , finely
chopped
1∕3 cup each grated
Parmigiano-Reggiano
and grated Pecorino
Romano
2 tbsp. EVOO, plus more
for drizzling
1 egg
3 tbsp. fresh flat-leaf
parsley, finely
chopped
3 cloves garlic, finely
chopped or grated
11∕2 tsp. dried onion flakes
1 tsp. dried oregano
3∕4 tsp. fennel pollen or
fennel seeds
1∕2 tsp. crushed red
pepper
Kosher salt and pepper
■For meatballs, in a
medium bowl, mix the
breadcrumbs and milk to
moisten. Add the ground
meat, pancetta, 1∕3 cup of
each cheese, 2 tbsp. EVOO,
the egg, parsley, chopped
garlic, onion f lakes,
oregano, fennel, and
crushed red pepper; season
with salt and pepper and
gently mix to blend. Roll
the meat mixture into 2- to
21∕2-inch balls and drizzle
with a little more EVOO.
■For sauce, add the olive oil
and butter to the skillet.
Add the crushed garlic.
Cook and stir until
aromatic, about 1 minute.
Add the wine. Cook, stirring
often, until slightly
reduced, about 2 minutes.Add the stock and the
tomatoes and their juices,
crushing the tomatoes
with your hands as you
add them. Season with
salt; add the basil, stirring
to wilt. Set the meatballs
in the sauce but do not
cover (tops should be
exposed). Roast in the oven
until the meatballs are just
cooked through and the
tops are browned,
15 to 18 minutes.
■For pasta, salt the boiling
water and add the pasta.
Cook until 1 minute shy
of the package directions;
drain the pasta. Serve
meatballs and sauce with
spaghetti. Serve with
Parmigiano-Reggiano
and bread for mopping.