Giant Baked Meatballs with Red-Wine Tomato Sauce
INGREDIENTS
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2 cups fresh breadcrumbs
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2 to 3 tablespoons whole milk
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3/4 pound ground beef
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1/2 pound ground pork
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About 2 ounces prosciutto or pancetta, finely chopped
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Salt and pepper
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1/2 cup fresh ricotta, drained
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1/2 cup flat-leaf parsley, finely chopped
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A handful grated Parmigiano-Reggiano or Pecorino Romano (about 1/4 cup), plus more to pass at table
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1 large egg, beaten
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1 teaspoon (about 1/3 palmful) fennel seed
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1 teaspoon (about 1/3 palmful) crushed red pepper
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1 teaspoon (about 1/3 palmful) dried oregano or marjoram leaves, lightly crushed
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About 1/2 teaspoon ground allspice
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About 1/2 teaspoon ground cumin
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A fat drizzle plus 2 tablespoons EVOO – Extra Virgin Olive Oil
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4 cloves garlic, 2 grated, 2 sliced
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1 small onion, grated
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2 tablespoons tomato paste
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1 cup red dry wine
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1/2 cup beef or veal stock
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2 cups passata (Italian tomato purée) or tomato sauce
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Warm crusty Italian bread
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