Sunday Sauce with Ricotta Meatballs
Ingredients
🥩 Ricotta & Cream Meatballs
- ½ lb ground beef 80/20
- ½ lb ground veal
- ½ lb ground pork
- ½ cup whole-milk ricotta
- ¼ cup heavy cream or Elmlea Double
- ½ cup plain breadcrumbs
- 2 large eggs
- ½ cup grated Parmesan
- 3 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- Olive oil for browning
🍅 Shallot & Basil Tomato Sauce
- 3 tbsp olive oil
- 3 –4 shallots finely chopped
- 6 cloves garlic minced
- 6 oz can tomato paste
- 28 oz crushed tomatoes (or whole peeled, hand-crushed)
- 28 oz tomato purée or strained tomatoes
- ¾ cup reserved pasta water
- 1½ tsp sugar
- 1½ tsp kosher salt adjust to taste
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 large handful fresh basil whole leaves for infusion
- 2 tbsp grated Parmesan finish
- More basil for garnish
Instructions
🥩 Ricotta & Cream Meatballs
- Mix gently by hand until just combined.
- Let rest 10–15 minutes to hydrate.
- Shape into 1½–2" balls.
- Brown on two sides in olive oil; transfer to plate.
🍅 Shallot & Basil Tomato Sauce
- Sauté shallots in olive oil until soft (8–10 min).
- Add garlic and cook 30 sec.
- Stir in tomato paste; cook 2–3 min until deep red.
- Add tomatoes, pasta water, sugar, salt, pepper, oregano.
- Add whole basil leaves for infusion.
- Simmer gently 60–90 min, stirring occasionally.
- Remove basil, stir in Parmesan, adjust seasoning.
Video
@jefsmk POV: Sunday sauce from scratch — beef, veal & pork meatballs with ricotta and cream, simmered in a basil-infused shallot tomato sauce. No heat, just pure flavor. 🍝❤️ #SundayDinner #FamilyMeal #HomemadeMeatballs #PastaNight #Smekerbuilt
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