When I tell people I love to cook and write a blog they always ask, “so what’s your signature dish?” I hate to say just one thing because I really love to cook all kinds of food. However, my Sunday red sauce and meatballs is one of my most favorite things to make. Who doesn’t love when the house is filled with a aroma of all-day sauce simmering on the stove?? While it requires some work, I assure you that the effort will be rewarded with a happy belly and plenty of compliments!
- 1 Lb. Ground Beef (85/15)
- 1 Lb. Ground Veal
- 1 Lb. Ground Pork
- 3 Slices White or Italian Bread, Torn Into Pieces
- 1 Small-to-Medium Yellow Onion, Finely Diced
- 2-3 Cloves Fresh Garlic, Minced
- 2 Eggs, Beaten
- 2 Tbs. Dried Parsley
- 1 Tsp. Salt
- 1 Tsp. Black Pepper
- Preheat oven to 350 degrees.
- If you don’t like using veal, you can substitute beef. Your mixture will then be two thirds beef and one third pork.
- Place all ingredients in a large bowl. Combine thoroughly with your hands, but do not over-mix.
- Roll mixture into golf-ball sized meatballs. Do not compact these hard, but just enough to hold their shape. Place onto a foil-lined cookie sheet. This mixture should make roughly two dozen meatballs.
- Bake in oven for 30 minutes. Start your red sauce while these are baking.
CLASSIC SPAGHETTI SAUCE
- 2 28-Ounce Cans Tomato Sauce
- 1 28-Ounce Can Water
- 1 14.5-Ounce Can Diced Tomatoes
- 1 6-Ounce Can Tomato Paste
- 1 Medium Yellow Onion, Diced
- 4-5 Cloves Fresh Garlic, Minced
- 3 Tbs. Extra Virgin Olive Oil
- 3 Tbs. Dried Parsley
- 1 1/2 Tbs. Dried Oregano
- 1 1/2 Tbs Dried Basil
- 1 Tsp. Red Pepper Flakes
- 1 1/2 Tsp. Salt
- 1 Tsp. Black Pepper
- In a large heavy pot over medium heat, I use a porcelain-coated cast iron one, sauté diced onions in olive oil until translucent. Add garlic and sauce for another 2-3 minutes.
- Add to pot both cans of tomato sauce, diced tomatoes and tomato paste. Use one of the large cans to measure and add one full can of water. Stir everything until combined and tomato paste is distributed.
- Add remaining ingredients to the pot and stir until evenly distributed.
- Bring sauce to a simmer and then lower heat.
- ADD YOUR BAKED MEATBALLS.
- Simmer sauce and meatballs over low heat for 5-6 hours, stirring every 30 minutes to prevent sticking.
- Sauce will reduce and turn a deep-red color.
- Serve over your favorite pasta and top with grated pecorino or parmesan.
Seriously, why would you ever buy spaghetti sauce in a jar when you can make your own that’s ten times better?! So here it is, my “signature dish” for the world to make for themselves – the secret it out!! Dig in and enjoy, I hope you love it as much as we do!