Meatballs in Tomato Sauce (New York Rao's Red Sauce)

This recipe is one of the signature dishes at Rao’s, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angeles.

Red Sauce:
¼ cup extra-virgin olive oil
2 oz salt pork, thinly sliced
3 Tbsp. onion, minced
2 cloves garlic, minced
2 (28 oz) cans imported Italian crushed tomatoes
6 leaves fresh basil, torn into small pieces
pinch dried oregano
kosher or sea salt
black pepper, freshly ground

Meatballs:
1 lb ground lean beef
½ lb ground veal
½ lb ground pork
2 large eggs
1 cup Pecorino Romano cheese, freshly grated
1½ Tbsp. flat-leaf parsley, finely chopped
1 small garlic clove, minced
kosher or sea salt
black pepper, freshly ground
2 cups fine dry breadcrumbs
1 cup extra-virgin olive oil
1 clove garlic, lightly smashed

Make the Sauce:
Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.

Make the Meatballs:
In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, ½ cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1½" meatballs.

Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1-2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5-6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve with 1 lb of spaghetti or with garlic bread.

Makes 4-6 servings.

Cook's Notes:

• You can use equal parts ground pork and beef if you prefer that over using veal.
• I like to add a splash (3-4 Tbsp.) of red wine to the sauce as well. Chianti, Pinot Pior, and Merlot are great options.