For the meat sauce: Sear small batches of the beef, pork and sausage in olive oil in a large pot over medium-high heat, and then remove from the pot. After all the meat is seared, deglaze with the red wine and add the onion. Cook until transparent. Add tomatoes to the pot. Add meat to the pot. Add the chile flakes, salt and pepper. Simmer on medium-low heat for 2 to 3 hours.
For the meatballs: While the sauce is simmering, preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray. Soak the bread in the milk.
Squeeze the milk from the bread after soaking. Mix the ground chuck, pecorino, ground pork, bread, onion, parsley, basil, garlic and eggs together by hand in a large bowl.
Roll the meatballs loosely about two times the size of a golf ball, and place on the prepared baking sheet. Place into the oven for 35 to 40 minutes.
Add meatballs to the sauce and braise until tender. Serve hot.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Crust Artisan Bakery, Santa Rosa Beach, FL
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