Meatballs simmered in tomato sauce with pork bones, over pasta
Laura in the Kitchen · ♥ 2.6K likes · 61.7K views · 12 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ⅓ cup plain breadcrumbs
- ½ cup milk
- 2 cloves garlic
- ¼ cup oil
- 3 tbsp extra virgin olive oil
- 1 whole onions
Rehydrate the breadcrumbs in milk until a little too loose; set aside.
- 1 lb ground beef
- 1 whole egg
- parmigiano
- salt
To the ground beef add grated garlic, an egg, plenty of parmigiano and a good pinch of salt, no pepper, then the soaked breadcrumbs; mix well by hand.
Sear the meatballs in a well-preheated pot with oil, about a minute on each of two sides, in batches; remove.
Pour off some of the oil, keeping the brown bits; add extra virgin olive oil and the onions, not cut fine, and cook a couple of minutes, lifting the bits.
Onions and the brown bits
- 1 cup red wine
Return the pork, add about a cup of red wine and let it go a minute.
Red wine and tomato puree
- 2 can tomato puree
- water
Add two cans of tomato puree, rinse each can with water into the pot, and season with a good pinch of salt.
- salt
- Vazanigol
Slide in the meatballs and the torn herb; cover with the lid slightly open and cook low and slow four hours, stirring gently now and then.
- pasta
After about four and a half hours the pork falls off the bone; serve over pasta with parmesan.