There’s a lot going on here, but it’s well worth it. You start by making the meatballs, then the sauce, then the pasta. Oh, and the garlic confit bread at th every bottom is optional, but shouldn’t be. So take your time, and you will be deliciously rewarded.
8 ounces ground beef
8 ounces ground pork
1/4 cup ricotta
1/4 cup shredded Parmesan
1/3 cup pork panko bread crumbs
2 large garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper*
½ teaspoon red pepper flakes
1 large egg
Put all meatball ingredients into a large bowl, and using your hands - mix well
Shape into approximately 24 small, round meatballs - about half the size of a golf ball
Heat a couple tablespoons of olive oil in a medium pot over meat, and carefully add the balls
Cook, turning gently until just browned, about 3 minutes then remove to a plate and set aside
Remove all but a couple tablespoons of oil from the pot
Sauce
1 medium yellow onion, diced
3 large cloves garlic, minced
One 28-oz can whole peeled tomatoes
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1/4 - 1/2 teaspoon red pepper flakes - hey, if you like it hot - make it hot
1 tablespoon sugar
1 tablespoon dried oregano
About a teaspoon each of Kosher salt and coarse black pepper to taste - and don't be shy about the salt for sure
Put pot back on the heat, turn to medium and add the onion - cook until just softened, about 4-5 minutes, then add garlic and cook another minute or so - just until fragrant
Add the tomato paste, and stir in well allowing to cook a minute before adding the tomatoes with their liquid, squishing each one with your hand to break it up as you add them
Now add the vinegar, red pepper, sugar and oregano and salt & pepper - stir really well, combining everything
Bring sauce to a boil, then turn down heat, cover and let simmer on low about 30 minutes
Stir sauce well, then add the resting meatballs, keep at a low simmer 15 to 20 minutes
Pasta
2 cups all purpose flour
3 large eggs
3/4 teaspoon kosher salt
1/2 tablespoon olive oil
Dump the flour into a large mound on your work surface, and make a valley in the middle
Cracks eggs in a small bowl, and then into the middle of the flour, add the salt & oil
Your goal now is to gently beat the eggs in the middle of the flour, then slowly incorporate bits of the flour wall into the middle (watch the video here) - but try not to break the wall. It’s not the worst thing in the world, but keeping it contained will make it much more manageable. Just keep going until it won’t run everywhere and starts becoming a shaggy pile
Now you can start kneading with your hands: get into whatever sort of ball you can, and go for about 10 minutes (watch it here). Feel free to use a little extra flour on the work surface and the dough as you start.
After about 10 minutes, it should become a smooth, beautiful ball, thst springs back when you gently poke it with your finger.
Wrap the ball in cling film, and let rest 30-60 minutes
If using a pasta rolling attachment, set the dial to the lowest number
Cut the bll into 1/3’s or 1/4’s and flatten just a bit to about a 1/2 inch oval
Put through the machine 2 times, then fold the edges in (like this) to make it slightly more even
Then continue running through the machine until your desired thinness - either 6 or 7
Now you can switch to whatever shape you want to cut the sheet into, and you’re almost there
When cut, put the pasta onto a plate or baking sheet that’s been lightly dusted with flour, and add a little flour to the top of each pile as you add them so they wont stick
Repeat with remaining pasta
When ready to assemble…
Take some of the meatballs and sauce, and put them into a wide pan, and heat over medium
Bring a large pot of heavily salted water to a boil, and cook the noodles only about a minute and half
Sdd the pasta directly to the heating sauce, mix well adding a little of the pasta water if you’d like it slightly thinner, then plate
Top with extra parmesan
Garlic Confit Toast
1 cup whole, peeled garlic cloves (with the little butt end cut off)
Olive oil
1/2 stick softened butter
1/3 - 1/2 cup parmesan
3 tablespoons chopped curly parsley
Baguette, sour dough, French - whatever ya got really
Put the cloves into a small pot, and pour in enough oil to cover
Put on medium, and bring to a light simmer
Cook, about 30 minutes or until just beginning to get light brown
Preheat broiler to hight
Drain into a heat proof bowl - but keep the oil! Let it cool, then keep covered in the fridge for a couple weeks and use for anything
When the garlic is cool, put it into a small bowl with the butter, parm, parsley - mix well
Slice baguette and spread with with the buttery goodness
Place under the broiler until golden brown and bubbly