Posted by: Tuddles Sun, 4 Apr 2004, at 4:23 p.m.
2 tablespoons Romano cheese, freshly grated
1/4 pound ground veal
1/4 pound ground pork or pork sausage
2 1/2 white onions, finely chopped
1/2 cup organic, whole-wheat bread crumbs
1 tablespoon kosher salt, plus more to taste
1 pinch ancho chili powder
1/2 egg yolk
1 whole egg
1 slice nitrate-free bacon, chopped
2 pinches black pepper
3 tablespoons extra-virgin olive oil
1 tablespoon Italian parsley, chopped
3 cloves garlic, chopped
2 mushrooms, cleaned and finely chopped
1/2 teaspoon soy sauce
1/2 teaspoon aged balsamic vinegar
2 organic tomatoes, chopped
1 cup spring water
1 tablespoon chopped fresh oregano
Mix meats, eggs, bread crumbs, parsley, 1 clove garlic, ancho chili powder, 1
pinch black pepper, 1 tablespoon kosher salt, bacon and 2 onions in a large
bowl; form into large meatballs.
Heat 1 tablespoon olive oil in a heavy, deep pan over medium heat. When the oil
is hot, add the meatballs; sear, then reduce heat and sauté them as you prepare
In a soup pot, sauté 1/2 onion in 2 tablespoons olive oil until transparent. Add
2 cloves garlic, mushrooms, 1 pinch black pepper, soy sauce, tomatoes, 1 pinch
kosher salt, balsamic vinegar, water and oregano; mix to combine. Place seared
meatballs in the sauce. Reduce heat; cook uncovered 1 1/2 hours or until the
liquid has reduced by half.
Remove the meatballs; set aside.
Using a food processor or blender, puree the sauce in batches. Return sauce and
meatballs to the pot.
Serve over freshly cooked pasta.