Homemade Spaghetti and Meatballs with Ricotta
One recipe Homemade Spaghetti
2 tablespoons olive oil
2 pork ribs
1 large yellow onion, minced
2 tablespoons tomato paste (Mutti brand)
1 sprig fresh oregano
4 basil sprigs
2 (28-ounce) cans San Marzano tomatoes (Mutti)
2 tablespoons extra virgin olive oil
1 medium yellow onion, minced
2 cloves garlic, minced
¼ cup whole milk
1 ½ cups coarse-textured homemade breadcrumbs
1 ¼ pounds ground beef
¾ pound ground pork
¾ cup grated Parmigiano Reggiano
3 tablespoons chopped fresh flat leaf parsley
½ teaspoon dry oregano
Freshly ground black pepper
2 pounds fresh spaghetti
1 ½ cups ricotta
6 basil leaves, chiffonade
Warm the olive oil in a large heavy soup pot over medium high heat. Add the pork ribs and brown the ribs on all sides, turning occasionally, 10 to 12 minutes. Remove the pork ribs with tongs and set aside on a plate. Add the onions and cook, stirring occasionally until the onions are soft and translucent, 7 minutes.
Add the ribs back to pan along with 2 teaspoons salt the tomato paste and oregano and cook for 2 minutes. Add the basil and tomatoes and bring to a simmer. Reduce the heat to low and simmer for 3 hours, adding water if the sauce gets too thick.
In the meantime, to make the meatballs, preheat the oven to 400°F.
In a medium frying pan over medium high heat, add the onions and cook, stirring occasionally until soft and translucent, 7 minutes. Add the garlic and continue to cook until soft and aromatic, 30 seconds. Place the onions and garlic in a large bowl and add the eggs and milk. Whisk together. Add the bread crumbs and mix together. Add the ground beef, ground pork, Parmigiano Reggiano, 2 teaspoons salt and ½ teaspoon pepper. Mix gently by hand until thoroughly combined. Brush a baking sheet lightly with olive oil. Form the mixture into 30 large walnut-size meatballs. Place on the oiled baking sheet and bake in the oven for 10 minutes.
Take a heaping tablespoon of the meatball mixture and make a small patty. Fry in a small pan and let cool slightly. Taste for season the meatball mixture with additional salt and pepper if needed.
When the tomato sauce has simmered for 2 ½ hours, add the meatballs to the tomato sauce and simmer for another 30 minutes.
Bring a large pot of water to a boil. Add 2 tablespoons salt and fresh spaghetti. Let cook until al dente, about 2 to 3 minutes. Drain and place in a large bowl. Spoon the meatballs and sauce over the spaghetti. Place a large dollop of ricotta onto the top and garnish with basil.