This classic Italian-American pot of sauce with meatballs is the kind of cooking, easy recipes that become family traditions. It focuses on simple ingredients, straightforward technique, and a slow-simmered sauce built on flavor rather than fuss. The result is a big pot of comfort food that fills the house and the table.
Why this works
The approach is intentionally unfussy. A little milk rehydrates the breadcrumbs and tenderizes the meat. A pinch of salt and plenty of Parmigiano lift the filling. A quick sear gives the meatballs color and depth before they nestle into the sauce to finish cooking slowly. Adding pork bones or bone-in pork chop remnants gives the sauce a collagen-rich richness that melts into silky, savory goodness.
Ingredients (serves 4 as a guide)
- Meatballs: 1 lb ground beef (85/15), 1/3 cup plain breadcrumbs, 1/2 cup milk, 1 egg, 2 cloves grated garlic, 1/4 cup minced parsley, 1/2 cup grated Parmigiano, salt to taste
- Sauce and add-ins: 1.5 lb pork bones or bone-in pork chops, 1 large yellow onion, 1/4 cup light olive oil, 3 tbsp extra virgin olive oil, 1 cup dry red wine, 2 x 28 oz cans tomato puree (plus water from the cans), plenty of salt, 1/2 cup fresh basil
How to make it
1. Rehydrate and mix
Combine breadcrumbs and milk until the crumbs are plump. Mix into the ground meat with grated garlic, egg, parsley, Parmigiano, and salt. Use clean hands to combine until even, then roll into golf-ball-size portions. Smaller meatballs make serving easier and let everyone take a few.
2. Sear, don’t skip
Heat oil in a heavy pot and brown the meatballs quickly on two sides. Searing adds caramelized flavor that the sauce will never develop on its own if meatballs go in raw.
3. Build the sauce
Sweep up the browned bits, soften the onions in extra virgin olive oil, then return the pork bones and add a generous cup of red wine. Let the wine reduce, then stir in the tomato puree and the water saved from the cans. Slide the meatballs into the pot, tuck in torn basil leaves, and leave the pot partially vented to simmer low and slow for about four hours. Stir occasionally but gently.
Fat equals flavor. Fat equals a very tender, luscious meatball.
Serving and practical tips
- Serve with rigatoni, cavatelli, or any sturdy pasta. Toss pasta with sauce so every bite is saucy.
- Use bone-in pork chop scraps frozen for future sauces — they add huge value and deep flavor.
- Don’t rush the simmer. Low and slow transforms simple ingredients into something memorable.
Make it a tradition
This is the kind of cooking, easy recipes that people ask to return to year after year. It scales well for a crowd, stores beautifully, and turns a normal Sunday into something warm and celebratory. Invite the family, ladle a big bowl, and let the aroma do the rest.
This article was created from the video Simple Pasta with Meatballs - Easy and Delicious! with the help of AI.
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