3 hrs 45 mins
I was on a quest for the perfect spaghetti sauce, and thanks to this recipe from the NY Times, I think it's officially over. It tastes just like the sauce my childhood best friend's parents used to make -- they immigrated from Italy and had me over for dinner every Sunday. I didn't have any chuck roasts or beef briskets on hand, so I just let the meatballs simmer in the sauce. I like the thinner consistency because that's how my friend's parents made it, but my boyfriend prefers a thicker sauce -- next time I will cut down on the water. Also, instead of 1 cup of breadcrumbs, I used 4 slices of white bread that I tore into small pieces and then soaked in 1/2 cup buttermilk for 10 min. to form a paste, a tip I learned from the Best Recipe Cookbook.
My Private Note
Units: US | Metric
- salt and pepper
- 1 lb pork spareribs or 1 lb pork neck bones or 1 lb pork chop
- 1 lb beef chuck roast or 1 lb blade steaks or 1 lb beef brisket
- 3 tablespoons olive oil
- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon dried red pepper flakes
- 1 1/2 teaspoons kosher salt
- 1 bay leaf
- 1 (28 ounce) can crushed tomatoes, preferably Italian
- 1 (28 ounce) can tomato sauce
- 1/2 teaspoon sugar
- 2 tablespoons fresh parsley, roughly chopped
- 2 large pickled pepperoncini peppers
- 1Make the meatballs:.
- 2In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.
- 3In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.
- 4Make the sauce:.
- 5Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.
- 6Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly.
- 7About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.
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Nutritional Facts for Zappa Family Spaghetti and Meatballs
Serving Size: 1 (529 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1008.8
- Calories from Fat 578
- Total Fat 64.2 g
- Saturated Fat 20.8 g
- Cholesterol 282.6 mg
- Sodium 2619.2 mg
- Total Carbohydrate 40.5 g
- Dietary Fiber 7.5 g
- Sugars 12.4 g
- Protein 69.4 g