Classic Italian Meatballs in Slow-Simmered Tomato Sauce

Spaghetti and meatballs with a glass of Cabernet Sauvignon.

⏱ Recipe Overview
Prep Time: 20 minutes
Cook Time: ~1 hour
Serves: 4–6
Skill Level: Medium

Quick Note
This one comes from the very talented Chef Chris and marks his first contribution to the newsletter. The meatballs are seared in a stainless steel pan, dropped straight into the sauce while hot, and finished the right way — over pasta. Deglaze the pan with a splash of red wine if you want to pull every bit of flavor from the fond.

Ingredients

For the Meatballs

• ½ lb bacon

• 1 lb ground beef

• Breadcrumbs + milk (just enough to form a soft paste)

• 2 eggs

• ½ tbsp dried oregano

• 1 bunch fresh parsley (use half if you prefer it lighter)

• Garlic, blended

• Onion, blended

• Freshly grated parmesan

• Salt & freshly cracked black pepper

For the Sauce

• ½ onion, finely chopped

• 1 shallot, finely chopped

• Garlic, minced

• Anchovies (2–3 fillets)

• 2 large cans San Marzano tomatoes

• Fresh basil

• Parmesan rind (optional but recommended)

• Optional: splash of red wine (for deglazing the pan)

For Serving

• Pasta of choice (spaghetti, rigatoni, or bucatini work great)

• Extra grated parmesan

• Fresh basil

Instructions

Make the Meatballs

1. Prep the Aromatics
   Blend the onion and garlic until smooth. Separately blend the bacon and parsley.

2. Build the Meat Base
   In a large bowl, combine ground beef, blended bacon, parsley, onion, and garlic. Season generously with salt and cracked black pepper.

3. Make the Breadcrumb Paste
   Mix breadcrumbs with just enough milk to create a soft paste. Season with oregano, salt, and black pepper.

4. Finish the Mixture
   Add the breadcrumb paste, grated parmesan, and eggs to the meat mixture. Mix gently until just combined.

5. Shape
   Roll into evenly sized meatballs and set aside.

Sear, Deglaze & Simmer

1. Sear in Stainless Steel
   Heat a stainless steel pan over medium heat. Sear meatballs on all sides until deeply browned and cooked through. Build a good fond.

2. Optional Deglaze
   Add a small splash of red wine to the hot pan and scrape up the browned bits.

3. Build the Sauce
   In a pot or Dutch oven, sweat onion, shallot, and garlic until soft. Add anchovies and stir until fully melted. Add tomatoes, basil, parmesan rind, and the deglazing liquid (if using).

4. Straight In
   Transfer the hot meatballs directly into the sauce. Bring to a gentle simmer and cook uncovered for 45 minutes.

5. Cook the Pasta
   Boil pasta in well-salted water until al dente. Reserve a splash of pasta water.

6. Finish & Serve
   Toss pasta with sauce (use a little pasta water if needed), top with meatballs, fresh basil, and plenty of grated parmesan.

Wine Pairing

Ferrari-Carano Cabernet Sauvignon 2021

Structured, food-friendly, and perfect here.

Why It Works

• Tannins cut through the bacon-rich meatballs

• Dark fruit complements San Marzano tomatoes

• Savory notes echo parmesan, herbs, and anchovy depth

Serving Tip
Open 20–30 minutes before dinner.

Pro Tips

• Stainless steel = better fond = better sauce.

• Anchovies melt completely and add depth, not fishiness.

• This dish reheats incredibly well and only improves overnight.

Comfort food done right — and a strong first showing from Chef Chris.