Four 28-ounce cans whole peeled tomatoes
6 ounces thinly sliced pancetta, cut into strips
2 tablespoons extra-virgin olive oil
1 medium onion, diced
Kosher salt
8 cloves garlic, minced (about 3 tablespoons)
1/4 cup red wine
1 teaspoon red pepper flakes
1 tablespoon dried oregano
1 medium carrot, cut into thirds
1 large stem fresh basil
1/2 cup minced fresh parsley or basil (or a mix of the two)
Nonstick cooking spray, for rack
1 cup panko breadcrumbs (about 3 ounces)
1 1/4 cups buttermilk
2 large eggs, lightly beaten
1 pound ground beef (80 percent lean)
8 ounces ground pork
3 ounces thinly sliced prosciutto, chopped fine
1 1/2 ounces Parmesan, grated (about 1/3 cup)
3 tablespoons minced fresh Italian parsley
3 medium cloves garlic, minced (about 1 tablespoon)
3/4 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 1/2 pounds spaghetti
Parmesan, grated, for serving
Allison P.
I've made this dish several times & it's been a hit! I like to make this on a Sunday morning when I have time to let the sauce simmer away. If I'm hosting dinner, I make the meatballs ahead of time so I can relax with my friends instead of being stuck in the kitchen. Very tasty, crowd-pleasing dish!<br />
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