So I made the meatballs on Saturday night and the sauce on Sunday night because it seemed that it would take too long to make it all in one go based on the cooking time when I read through the recipe late on Saturday. So I made the meatballs alongside Saturday night dinner and made the sauce and simmered the meatballs in the sauce on Sunday. It is probably not the way you are supposed to do it but it worked.
Meatballs and Sauce from Molly
1 c fresh breadcrumbs
1/3 c milk
8 oz ground beef
8 oz ground pork
1 c finely grated (microplane) parmesan
1 tsp salt
pepper
2 eggs
1 tsp garlic, minced
500 g linguini
2 - 796 mL cans whole tomatoes in juice, tomatoes squished
1/2 c butter
2 onions, halved
1/2 tsp salt
In a large saucepan add the tomatoes with juice, butter, onions and salt and heat to simmer. Simmer at low heat, uncovered, for 45 minutes, stirring occasionally. Remove the onions. Use an immersion blender to smooth out the sauce to the texture you prefer. Season with salt and pepper.
Add the milk to the breadcrumbs and stir to moisten. Let stand for 10 minutes.
In a bowl, add the meat, breaking it up with your fingers into small chunks. Add the cheese, salt and pepper. Whisk the eggs and garlic together and add to the meat.
Squeeze the milk out of the breadcrumbs, adding the breadcrumbs to the meat mixture and reserving the milk. Using your hands like salad servers, briefly mix the meat mixture,
gently until evenly combined. Chill for 15 minutes or up to an hour. Wetting your hands with the reserved milk, form golfball size balls with the meat mixture
and place the balls into the sauce. All the meatballs should be in a single layer in the sauce.
Heat the sauce to a simmer at medium low heat, cover and let simmer for about 20 minutes. Cook the linguini in salted water until al dente. Remove the meatballs from the sauce. Add the noodles to the sauce and mix to coat. Serve the pasta with meatballs on top and finely ground parmesan to go on top.
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