Ingredients:
Meatballs:
1 package ground beef (approximately 1.5 lbs.)
2 links Italian Sausage taken out of the casing
1 hard roll (Italian, ciabatta, Portuguese, etc.) broken into small pieces (or broken up in a food processor) and soaked in 1/2 c milk
2 eggs
2 tsp. Onion powder, 1 tsp, garlic powder, 1/2 tsp, salt, 1/2 tsp. pepper
1/2 c Locatelli Pecorino Romano cheese
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil
Olive Oil (I prefer California Olive Oil)
Gravy:
Olive Oil
1 8oz. Tomato paste
1 28 oz. can Tomato puree
1 28 oz. can Tomato Sauce
Onion
Fresh Basil, Salt, Pepper, Garlic & Onion powder, Red Pepper flakes, Locatelli Pecorino Romano Cheese Rind
For the meatballs, mix all ingredients together until just combined. Be sure to squeeze the bread of excess milk and discard liquid. Form into meatballs. Lightly toss in plain breadcrumbs mixed with all purpose flour. Fry in olive oil until brown. Drain on a paper towel and set aside.
For the gravy, sauté the chopped onion in olive oil & salt until translucent. Add tomato paste, puree & sauce. Season to taste with pepper, garlic powder, onion powder, red pepper flakes and fresh basil. Add in a pecorino cheese rind (if available), fried meatballs and simmer over low heat for 30 min.
Serve with your favorite al dente macaroni. Top with olive oil, freshly torn basil leaves & Pecorino Romano cheese.