Ingredients

• 1 ounce tomato paste
• 2 ounce crushed San Marzano tomatoes
• 1 pound ground beef
• 0.5 pound ground pork
• 0.5 cup panko breadcrumbs
• 0.25 cup whole milk
• 2 eggs
• 0.33 cup Parmesan cheese, grated
• 4 clove garlic, minced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon extra virgin olive oil
• 1 onion, diced
• 1 cup beef broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• 1 teaspoon sugar
• 0.5 pound pork ribs
• 2 tablespoon fresh basil, chopped

Steps

1. In a large bowl, combine ground beef, ground pork, panko breadcrumbs, milk, eggs, Parmesan cheese, 2 minced garlic cloves, salt, and black pepper.
2. Mix gently with your hands until just combined, being careful not to overwork the meat.
3. Roll the mixture into 24 meatballs, each about 1.5 inches in diameter.
4. Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
5. ⚠️ CAUTION: Hot oil will splatter. Working in batches to avoid crowding, carefully add meatballs and brown them for 2-3 minutes per side, turning gently.
6. Transfer browned meatballs to a plate and set aside.
7. Add remaining 1 tablespoon olive oil to the pot over medium heat.
8. Add diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
9. Add remaining 2 minced garlic cloves and cook for 1 minute, stirring constantly, until fragrant.
10. Stir in tomato paste and cook for 2 minutes, stirring frequently, to caramelize slightly and remove raw flour taste.
11. Add crushed tomatoes, beef broth, bay leaves, oregano, red pepper flakes, and sugar.
12. Stir well to combine all ingredients, scraping up any browned bits from the bottom of the pot.
13. Return meatballs to the pot, nestling them gently into the sauce.
14. If using pork ribs or sausage, add them to the pot now and submerge in the sauce.
15. Bring the sauce to a gentle simmer, then reduce heat to low.
16. Partially cover the pot with a lid, leaving it slightly ajar to allow some evaporation.
17. Simmer gently for 2.5-3 hours, stirring occasionally and tasting periodically to monitor flavor development.
18. About 30 minutes before serving, taste the sauce and adjust seasonings with salt, pepper, and red pepper flakes as needed.
19. If the sauce seems too thin, simmer uncovered for the final 30 minutes to allow some evaporation and thickening.
20. Remove and discard the bay leaves.
21. If using pork ribs, remove them carefully and shred or chop the meat, discarding bones, and return the meat to the sauce.
22. Stir in fresh chopped basil just before serving.
23. Serve over your favorite pasta, polenta, or crusty bread, garnishing with additional Parmesan cheese and fresh basil.