Recipe courtesy of Crust Artisan Bakery
4 hr 10 min
1 hr
8 to 10 servings


Neapolitan Meat Sauce:
  • 1 pound beef chuck, cut into chunks
  • 1 pound pork butt, cut into chunks 
  • 1 pound sweet Italian sausage 
  • 1/4 cup extra-virgin olive oil 
  • 1 onion, finely chopped 
  • 3/4 cup red wine 
  • Two 28-ounce cans peeled San Marzano tomatoes, juices passed through a food mill 
  • 1 teaspoon red chile flakes
  • 1 teaspoon salt 
  • 1 teaspoon black pepper 
Mom's Meatballs:
  • 6 ounces day-old bread
  • 3 ounces whole milk 
  • 1 pound ground chuck 
  • 8 ounces grated pecorino cheese 
  • 8 ounces ground pork 
  • 3 ounces grated onion 
  • 3 ounces finely chopped fresh Italian parsley
  • 2 ounces finely chopped fresh basil
  • 2 ounces finely diced fresh garlic 
  • 4 large eggs, lightly beaten 


For the meat sauce: Sear small batches of the beef, pork and sausage in olive oil in a large pot over medium-high heat, and then remove from the pot. After all the meat is seared, deglaze with the red wine and add the onion. Cook until transparent. Add tomatoes to the pot. Add meat to the pot. Add the chile flakes, salt and pepper. Simmer on medium-low heat for 2 to 3 hours.

For the meatballs: While the sauce is simmering, preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray. Soak the bread in the milk.

Squeeze the milk from the bread after soaking. Mix the ground chuck, pecorino, ground pork, bread, onion, parsley, basil, garlic and eggs together by hand in a large bowl.

Roll the meatballs loosely about two times the size of a golf ball, and place on the prepared baking sheet. Place into the oven for 35 to 40 minutes.

Add meatballs to the sauce and braise until tender. Serve hot.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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