The South Philly Stovetop Spaghetti & "Golf Ball" Meatballs
Chapter 3 — The Pastas
This is the red-sauce holy grail, the unabashed, unapologetic crowning achievement of the Italian-American immigrant experience. Do not look for a shortcut. You are making Sunday gravy, which demands four hours, a heavy Dutch oven, and a profound respect for the transformative power of time. As the pork bones render and the meatballs release their fat into the simmering tomatoes, the sauce morphs into a deep, oily, brick-red lava. When you bring this heavy platter to the table, your guests will know exactly what this food is supposed to be.
Ingredients
- fresh white sandwich bread2 cup
- whole milk1/2 cup
- ground beef1 lb
- ground pork1/2 lb
- ground veal1/2 lb
- Parmigiano-Reggiano1 cup
- eggs2 large
- fresh flat-leaf parsley1/2 cup
- garlic3 med
- yellow onion1 small
- kosher salt1 tbsp
- black pepper1 tsp
- bone-in pork neck bones1 lb
- sweet Italian sausage links1 lb
- extra virgin olive oil3 tbsp
- yellow onion1 large
- garlic4 med
- tomato paste6 oz
- canned crushed tomatoes84 oz
- water1 cup
- fresh basil leaves1/2 cup
- red pepper flakes1 pinch
- sugar1 tbsp
- dried spaghetti1 1/2 lb
Method
- 01
Sear the pork bones and sausages in a heavy Dutch oven.
Heat the olive oil over medium-high heat. Working in batches, deeply brown the neck bones and sausages on all sides for about 8 to 10 minutes. Transfer the meats to a platter, leaving the rendered fat in the pot.
- 02
Sweat the aromatics and fry the tomato paste in the rendered fat.
Lower the heat to medium and add the diced onion, scraping up the browned bits from the bottom. Once soft, add the smashed garlic for a minute, then push the aromatics aside. Drop in the tomato paste and fry it directly in the oil for 3 to 5 minutes until it turns a deep, sweet-smelling rust color.
- 03
Build the gravy and begin the simmer.
Pour in the crushed tomatoes. Slosh the water in the empty cans to get every last drop, and add it to the pot along with the basil, red pepper flakes, sugar, and a pinch of salt and pepper. Bring to a bubbling boil, reduce to the lowest possible simmer, and submerge the seared meats back into the sauce.
- 04
Mix the panade to ensure a tender meatball.
In a large bowl, mash the torn bread and milk together with a fork until it forms a uniform, wet paste. Do not skip this; it interferes with protein cross-linking and is the secret to a meatball that can survive a long simmer without turning into rubber.
- 05
Combine the meats and bake the meatballs.
Preheat the oven to 400°F. Add the beef, pork, veal, grated Parmigiano, eggs, parsley, minced garlic, grated onion, kosher salt, and pepper to the panade. Gently fold the mixture together with your hands without overmixing. Roll into golf ball-sized spheres, place on a lined sheet pan, and bake for 15 to 20 minutes until a brown crust forms.
- 06
Submerge the browned meatballs into the gravy for a long, slow simmer.
Using a slotted spoon, gently transfer the meatballs from the sheet pan directly into the simmering Dutch oven. Partially cover the pot and let it simmer for the remaining two and a half hours, checking occasionally to give it a gentle, careful stir so the meatballs remain intact while they absorb the sauce.
- 07
Toss the pasta with the red sauce and serve family style.
Cook the spaghetti in heavily salted boiling water until al dente, reserving a half-cup of pasta water before draining. Return the pasta to its pot, ladle in a generous amount of the hot, oil-slicked gravy—leaving the meat in the Dutch oven—and toss vigorously. Transfer the red spaghetti to a massive serving platter and crown it majestically with the meatballs, sausages, and tender pork.
Notes
Veal is crucial but substitutable.
Veal provides high gelatin content for a remarkably tender texture. If it's unavailable at your butcher, simply adjust the meatball ratio to equal parts ground beef and ground pork.
From Cook Red Sauce at Home.