Ingredients
- Sauce
- 1/8 lb prosciutto
- 1/2 yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 14 oz cans tomato sauce + 1 can water or red wine
- 1/2 teaspoon red pepper flakes
- 1/4 cup basil - roughly chopped
- kosher salt - to taste
- black pepper - to taste
- 1 lb. anelleth pasta - found at trader joes
- Meatballs
- 1 lb ground beef - we prefer grass-fed
- 1/4 lb ground pork
- 1/4 lb ground veal - we prefer grass-fed
- 1/4 yellow onion - finely minced - I use a food processor
- 1/2 cup breadcrumbs
- 1 egg
- kosher salt
- fresh cracked black pepper
Instructions
Step 1
Heat olive oil in a deep saucepan. Process prosciutto, garlic and onion in a food processor until finely minced. Slowly cook in olive oil until caramelized, about 15 minutes. Add the tomato sauce and water. Stir in red pepper flakes and season with salt and pepper. Lower heat and simmer for about an hour. The longer you cook the more intense the flavor. Before serving stir in basil.
Step 2
Mix everything together with hands. Form into tiny meatballs. If you have kids, they will love doing this. Line a baking sheet with parchment paper and lay the meatballs on it. Bake at 425 for about 15 – 30 minutes, turning occasionally, until they are cooked to your liking. Before serving gently toss with the sauce.
Step 3
While meatballs are cooking, cook pasta according to directions.
Step 4
To serve: Drain pasta well. Toss with sauce and meatballs. Sprinkle with Parmesan cheese. Serve. Eat.
