David Rocco’s Meatballs With Tomato Sauce

Recipe By:  David Rocco

Passata is strained crushed tomatoes; it’s uncooked and contains no seeds.

Ingredients

Meatballs

  • 1 lb. extra-lean ground beef
  • 1 lb. ground pork
  • 1⁄2 cup ricotta
  • 1 egg
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1⁄2 bunch fresh flat-leaf parsley, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Tomato Sauce

  • 1⁄4 cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 cup red wine
  • 6 cups passata
  • Salt, to taste
  • Freshly ground black pepper, to taste
Directions Yield:  Serves 6 to 8

Roll Meatballs

1. In mixing bowl, combine ground beef and pork, ricotta, egg, Parmigiano-Reggiano, parsley, and salt and pepper. Mix well to combine all ingredients.

2. Using hands, scoop up mixture and shape into balls about size of golf balls.

Cook Meatballs And Sauce

3. Heat olive oil in large saucepan over medium heat. When oil shimmers, add onion and cook until translucent.

4. Add meatballs and wine, and cook until wine reduces by half.

5. Add passata and salt and pepper, and bring mixture to slight boil. Reduce heat to low and let cook, uncovered, up to 90 minutes.

6. Turn off heat and let rest with lid on for about 1 hour before serving.


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Photographer:
Francesco Lastrucci
Source:
House & Home March 2017
Tags:
  • Barbara copeland

    Making this, love the recipe