1 tsp. dried oregano or
marjoram leaves,
lightly crushed
1/2 tsp. ground allspice
1/2 tsp. ground cumin
2 cloves garlic, grated
A fat drizzle of EVOO
SAUCE
2 tbsp. olive oil
1 small onion, grated
2 cloves garlic, sliced
Kosher salt and pepper
2 tbsp. tomato paste
1 cup dr y red wine
1/2 cup beef or veal stock
2 cups passata
(uncooked tomato
puree) or tomato sauce
PASTA
1 lb. spaghetti
Grated Parmigiano-
Reggiano or Pecorino
Romano, for serving
Crusty bread
■Preheat the oven to 475°.
Line a large rimmed baking
sheet with parchment paper.
Bring a large pot of water to
boil for the pasta.Meatballs with Red
Wine-Tomato Sauce
SERVES 4
MEATBALLS
2 cups fresh
breadcrumbs
2 to 3 tbsp. whole milk
12 oz. ground beef
8 oz. ground pork
2 oz. prosciutto or
pancetta, finely
chopped
Kosher salt and pepper
1/2 cup fresh ricotta,
drained
1/2 cup fresh flat-leaf
parsley, finely
chopped
1/4 cup grated
Parmigiano-Reggiano
or Pecorino Romano
1 large egg, beaten
1 tsp. fennel seeds
1 tsp. crushed red
pepper
■In a small bowl, combine
the breadcrumbs and milk;
set aside. In a large bowl,
combine the meats; season
with salt and pepper.
Add the ricotta, parsley,
Parmigiano-Reggiano,
egg, spices, grated garlic,
and a fat drizzle of EVOO.
Stir in the moistened
breadcrumbs; mix to
combine. Divide the
mixture into 4 equal
portions; divide each
portion into thirds and roll
each into a large meatball to
make 12 meatballs. Place
meatballs on the prepared
baking sheet. Roast
meatballs until just cooked
through and slightly crispy,
16 to 18 minutes.■Meanwhile, for sauce, in
a large, deep skillet, heat
2 tbsp. olive oil over
medium-high. Add the
grated onion and sliced
garlic; season with salt and
pepper. Cook and stir until
fragrant, 1 minute. Add the
tomato paste; stir 1 minute
more. Add the wine; simmer
until reduced by half, about
5 minutes. Add the stock
and passata, then reduce
the heat to medium-low.
Add the meatballs; simmer,
gently turning the
meatballs, until heated
through, about 5 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.