- 2 pounds ground meat, preferably ground sirloin, or ground round
- 1/2 cup chopped fresh parsley leaves
- 1/2 cup Italian bread crumbs
- 2 cloves minced garlic
- 2 eggs
- 1/2 cup grated Parmigiano-Reggiano
- Oil, for frying
- 1/4 cup olive oil
- 1 medium onion, chopped
- 3/4 cup chopped celery
- 3/4 cup chopped parsley
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (16-ounce) can tomato puree
- 1 (16-ounce) can tomato sauce
- 1 (16-ounce) can water (use sauce can)
- 1 teaspoon chopped fresh basil leaves
- 1 teaspoon chopped fresh oregano leaves
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper
Combine all the meatball ingredients in a large bowl and form into 2-inch balls. (Makes about 18 meatballs.) Heat a large pan coated with oil over medium heat. Add the meatballs and cook until well browned. Reserve.
Heat the olive oil in a heavy pot over medium heat. Add the onions, celery, parsley and garlic, and saute until tender. Add the crushed tomatoes, tomato puree, tomato sauce, and water and mix well. Add remaining ingredients and season with salt and pepper, to taste. Bring the sauce to a boil, then lower the heat; add the meatballs and simmer, uncovered 2 to 3 hours.
Note: If sauce gets too thick add more water the last 30 minutes of cooking. Serve with your favorite pasta Nona's meatballs and grated Parmigiano-Reggiano.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.