Ingredients:

  • 2 slices day-old white bread, crusts removed
  • 1/4 cup Whole Milk
  • 1 lb Ground Beef (85/15 ratio preferred)
  • 1/2 lb Ground Pork (or mild Italian sausage, removed from casing)
  • 2 Large Eggs
  • 1/2 cup Pecorino Romano Cheese, grated
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 cloves Garlic, minced (for meatballs)
  • 1 tsp Fine Sea Salt (for meatballs)
  • 1/2 tsp Freshly Ground Black Pepper (for meatballs)
  • 3 Tbsp Olive Oil (for browning)
  • 3 Tbsp Extra Virgin Olive Oil (for sauce)
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, smashed and minced (for sauce)
  • 1/2 cup Dry Red Wine (e.g., Chianti or Merlot)
  • 2 (28 oz) cans Crushed Tomatoes (high-quality San Marzano)
  • 2 Tbsp Tomato Paste
  • 1/2 tsp Dried Oregano
  • 1 Bay Leaf
  • 1/4 cup Fresh Basil, large leaves, torn
  • Salt and Pepper to Taste (for sauce)

Instructions:

  1. Prepare the Panade: Tear the bread slices into small pieces and place them in a small bowl. Pour the milk over the bread and allow it to soak for 5 minutes until fully saturated. Squeeze out excess milk and discard it.
  2. Combine Ingredients: In a large mixing bowl, gently combine the ground beef, ground pork, eggs, grated Pecorino Romano, parsley, 2 minced garlic cloves, salt, and pepper. Add the soaked bread mixture. Gently mix everything only until just combined; avoid overmixing.
  3. Roll and Chill: Roll the mixture into uniform golf-ball sized meatballs (approx. 1.5 inches). Place them on a lined sheet tray and chill in the refrigerator for at least 30 minutes.
  4. Sauté Aromatics: Heat 3 Tbsp of olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté until translucent (6–8 minutes). Add the 4 cloves of minced garlic and cook for 1 minute until fragrant.
  5. Deglaze and Build Sauce: Add the tomato paste and stir for 2 minutes. Pour in the red wine, scraping up any browned bits. Cook until the wine has mostly evaporated. Pour in the crushed tomatoes, oregano, bay leaf, and season with salt and pepper. Bring the sauce to a gentle simmer.
  6. Brown the Meatballs: In a separate skillet, heat 3 Tbsp of olive oil over medium-high heat. Brown the chilled meatballs in batches on all sides until deep golden brown (they do not need to be cooked through).
  7. Simmer: Carefully transfer the browned meatballs into the simmering Sugo in the Dutch oven. Ensure they are submerged. Cover the pot partially and let the meatballs simmer gently for a minimum of 90 minutes, or up to 2 hours, on low heat.
  8. Finish and Serve: Remove the bay leaf. Stir in the fresh torn basil during the last 5 minutes of cooking. Check the seasoning before serving hot, typically over pasta or polenta.