Cook one pound of your favorite pasta and ladle these beef and pork meatballs in tomato sauce over it.
|1/2||pound ground beef|
|1/2||pound ground pork|
|1||cup bread crumbs|
|1/2||cup grated Parmesan|
|1||tablespoon chopped fresh rosemary|
|1||tablespoon chopped fresh sage|
|6||cloves garlic, finely chopped|
|1||teaspoon salt, and more to taste|
|1||teaspoon black pepper, and more to taste|
|1/4||cup olive oil|
|1||cup red wine|
|1||can (35 ounces) crushed Italian plum tomatoes (preferably San Marzano)|
|1||tablespoon crushed red pepper|
2. In another small bowl, beat the eggs with 1 teaspoon of salt and 1 teaspoon of pepper. Pour the egg mixture into the meat mixture. With your hands work the meat until it is evenly blended. Shape the mixture into 2-inch balls.
3. In a large flameproof casserole, heat the olive oil over low heat. Add the remaining garlic and cook, stirring often, for 5 minutes or until soft and fragrant.
4. Turn up the heat. Add the meatballs to the pan and stir them gently in the oil. Add the red wine. Bring the wine to a boil over medium heat. Simmer for 5 minutes. Add the tomatoes with more salt and black pepper. Bring to a boil, lower the heat, and simmer, stirring occasionally for 45 minutes.
5. Add the red pepper. Ladle over pasta. Adapted from Paciarino