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Meatballs with Red-Wine Tomato Sauce

Rachael Ray Every Day
  • minutes
  • Serves 4

INGREDIENTS

1/2 cup

Beef or veal stock

3/4 lb

Ground beef

1/2 lb

Ground pork

2 oz

Prosciutto or pancetta

1/2 cup

Flat-leaf parsley

4 cloves

Garlic - 2

1

Onion, small

1 tsp

Oregano or marjoram, dried leaves

1

Egg, large

2 tbsp

Tomato paste

1/2 tsp

Allspice, ground

1 tsp

Fennel seed

1 tsp

Red pepper

1

Salt and pepper

1/2 tsp

Cumin, ground

2 cups

Breadcrumbs, fresh

1

Italian bread, crusty

1/4 cup

grated parmigiano-reggiano or pecorino romano, grated

1/2 cup

Ricotta, fresh

2 tbsp

Whole milk

1 cup

Red wine, dry

2 cups

Passata (italian tomato puree) or tomato sauce

A fat drizzle plus 2 tbsp. EVOO