Ready In2 hr
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For Pat Peyser, a Los Angeles resident, this recipe is a family heirloom, passed down for three generations, from her Southern Italian grandmother, to her mother, to her. When she was growing up in Brooklyn, it was a dish that would show up at every gathering, from Sunday suppers to holidays alike, at good times and bad. Since then, the recipe has changed little – she swapped out the classic canned tomato sauce for bottled passata (preferably Mutti) and uses Progresso bread crumbs – and in an unexpected twist, it came to The Times as part of the promotion for the Yorgos Lanthimos film “Bugonia.” (Watch the film’s stars prepare it on YouTube.)
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Ready In2 hr
Rating(0)CommentsRead comments
For Pat Peyser, a Los Angeles resident, this recipe is a family heirloom, passed down for three generations, from her Southern Italian grandmother, to her mother, to her. When she was growing up in Brooklyn, it was a dish that would show up at every gathering, from Sunday suppers to holidays alike, at good times and bad. Since then, the recipe has changed little – she swapped out the classic canned tomato sauce for bottled passata (preferably Mutti) and uses Progresso bread crumbs – and in an unexpected twist, it came to The Times as part of the promotion for the Yorgos Lanthimos film “Bugonia.” (Watch the film’s stars prepare it on YouTube.)
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Yield:8 servings (about 40 meatballs)
For the meatballs
1 cup plain dried bread crumbs
½ to ¾ cup whole milk
2 large eggs
4 to 5 garlic cloves (depending on their size), finely grated
½ cup finely chopped Italian (flat-leaf) parsley
3 tablespoons finely grated pecorino Romano
1 teaspoon kosher salt (such as Diamond Crystal)
½ teaspoon black pepper
2 pounds ground beef
Olive oil, for frying
For the sauce
4 tablespoons olive oil
6 garlic cloves, finely chopped
2 ½ (24- to 25-ounce) bottles plain passata, about 7 ½ cups
1 (6-ounce) can tomato paste
¼ cup finely chopped Italian (flat-leaf) parsley
1 tablespoon dried oregano
2 medium basil sprigs (about 10 leaves total), or 2 tablespoons dried basil
2 bay leaves
1 teaspoon kosher salt (such as Diamond Crystal)
1 teaspoon black pepper
For serving
Cooked spaghetti
Grated pecorino Romano
Nutritional analysis per serving (8 servings)
37 grams carbs; 132 milligrams cholesterol; 1100 calories; 61 grams monosaturated fat; 9 grams polyunsaturated fat; 20 grams saturated fat; 95 grams fat; 1 gram trans fat; 6 grams fiber; 949 milligrams sodium; 30 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Prepare the meatballs: In a small bowl, combine bread crumbs and enough milk to make a stiff mush. 1.
Step 2
In a large bowl, beat the eggs. Stir in the grated garlic, chopped parsley and the bread crumb mixture. Add the pecorino, salt and pepper and mix well. 1.
Step 3
Add the ground beef. Using your hands, mix everything together well. (Squeeze the mixture between your fingers to evenly disperse the ingredients.) 1.
Step 4
Roll the mixture into small, firm balls (about 1 ½-inches in diameter) and place on a sheet pan. 1.
Step 5
Add enough olive oil to coat the bottom of a 12-inch skillet or frying pan and heat on medium. When the oil is shimmering, work in batches to fry all sides of the meatballs until the meatballs have a nicely seared crust. (The crust prevents them from falling apart when cooking in the tomato sauce.) Transfer to the same sheet pan or a plate and set aside. 1.
Step 6
Prepare the sauce: In a 6- to 8-quart pot, heat the oil on medium-low. Add the chopped garlic and cook, stirring, until softened and fragrant; don’t let the garlic brown. 1.
Step 7
Add the passata, tomato paste, parsley, dried oregano, basil sprigs, bay leaves, salt and pepper. Stir well and bring it to a medium boil. 1.
Step 8
Add the meatballs to the sauce. Reduce the heat to maintain a low simmer. Simmer, uncovered, stirring often to prevent the sauce from sticking, for about 1 hour (or up to 1 ½ hours). Add a little water if the sauce gets too thick. 1.
Step 9
Remove the basil sprigs and bay leaves from the sauce before serving. Ladle the sauce and meatballs over cooked spaghetti. Serve sprinkled with grated pecorino.
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