INGREDIENTS
2 lbs ground beef (85 %, or with a little bit of fat in it) or ground wagyu beef
1/2 bunch parsley
48 oz marinara sauce such as Rao's homemade, or 365 brand marinara from Whole foods, or La San Marzano tomato basil sauce
2 eggs, large
1/4 tsp dried oregano
4 oz truffle pecorino cheese if you can find it, otherwise pecorino will work
1/2 onion
1/4 tsp dried chili
1/4 cup panko breadcrumbs
4 oz whole milk
salt and pepper to taste
20 oz spaghetti
DIRECTIONS
Fill a large pot with water and cover with lid, heat over medium-low heat. Preheat oven to 425°F. Add beef, panko, milk and eggs in large mixing bowl. Peel and finely mince the onion, add it to the bowl. Chop parsley and add to bowl. Chop the chile flakes and dried oregano and add to bowl. Season the meatball mix with a few pinches of salt and pepper. Mix with your hands. Form into meatballs and place on a sheet tray.
Bake the meatballs for 25 minutes in the oven. Remove the meatballs from the oven and transfer to a medium pot. Cover with the marinara sauce and bring to simmer. Turn the heat down to a gentle simmer and continue to cook meatballs for about 20 minutes. Lightly season the large pot of water with kosher salt and the add the pasta. Taste the sauce and add salt and pepper if you feel it needs a bit more seasoning. Cook the pasta, stirring occasionally, for 9 minutes or until al dente. Drain the pasta and plate. Top with the meatballs and sauce and generously grate the pecorino all over the top.
Serve with Dark Matter Cabernet.
