Recipe courtesy of Martha Stewart
2 hr 55 min
25 min
6 to 8 servings




In a large saucepan, heat 1/4 cup oil over medium heat. Add onion, pancetta, pressed garlic, and salt. Saute 2 minutes. Stir in pureed tomatoes, tomato puree, and basil. Bring to a simmer and cook for 45 minutes. Remove and discard onion halves. Place beef cutlets on work surface. Sprinkle each piece with, 2 teaspoons olive oil, 1 clove finely chopped garlic, 1 tablespoon parsley and 1 teaspoon cheese. Season with salt and pepper. Roll beef and tie with kitchen twine. Heat remaining 1/4 cup oil in a large cast iron skillet over medium heat. Add cracked garlic and cook for 2 minutes. Place rolled beef, sausage, and spare ribs in skillet and cook until golden brown, 8 to 10 minutes. Add wine and cook for 2 minutes. Remove browned meat from pan and add to sauce along with meatballs. Add 2 cups water and return to a simmer. Cook, stirring frequently, over medium heat for 1 hour and 15 minutes. Just before sauce is finished bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and transfer to a large serving platter. Stir sauce to combine and ladle sauce over pasta. Serve meats on a separate platter. Sprinkle cheese over pasta and meats, and serve.


Line a baking sheet with paper towels; set aside. In a large bowl, combine top sirloin, pork, veal, olive oil, garlic, salt, and pepper. Add cheese, parsley, and eggs. Squeeze water from bread. Tear into small pieces and add to meat mixture. Add 3/4 cup bread crumbs; stir to combine. With damp hands, form 1/4 cup of the mixture into a ball. Repeat with remaining mixture. Heat light olive oil in a large nonstick skillet over medium-high heat. When oil is very hot, add meatballs in 1 layer. Cook until golden brown all over, about 2 minutes per side. Transfer to prepared baking sheet to drain. Yield: 20 meatballs Prep Time: Cook Time: Inactive Prep Time:


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