Gramma Pandolfi's Pasta Sauce with Meatballs

Ingredients for Gramma Pandolfi's Pasta Sauce with Meatballs

• 60ml olive oil

• 1 large onion, chopped

• 1 garlic clove, finely chopped

• 110g button mushrooms, trimmed, sliced (about 725ml )

• 3 sweet Italian sausages, removed from casings (about 450g )

• 230g beef mince

• 230g pork mince

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon celery salt

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 (350g) can tomato paste

• 3 (800g) cans crushed tomatoes

• 1 (800g) can tomato sauce

• 3 sweet Italian sausages, removed from casings (about 450g )

• 230g beef mince

• 230g pork mince

• 1 small onion, chopped

• 110g breadcrumbs

• 120ml grated Parmesan (about 20g )

• 120ml milk

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon celery salt

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Olive oil (for cooking)

• 675g spaghetti

• Kosher salt

• 80g grated Parmesan (about 20g )

Heat oil in a large stockpot over medium. Add onion, garlic, and mushrooms and cook, stirring occasionally, until soft, 6–8 minutes. Crumble sausage, beef, and pork with your fingers into onion mixture. Add kosher salt, pepper, celery salt, oregano, garlic powder, and onion powder and cook, breaking up meat with a wooden spoon, until browned and cooked through, 3–5 minutes. Add tomato paste and cook, stirring occasionally, 15 minutes. Add crushed tomatoes and tomato sauce. Stir to combine, then reduce heat to medium-low and simmer, stirring occasionally, at least 3 hours and up to 8.

Meanwhile, combine sausage, beef, pork, onion, breadcrumbs, Parmesan, milk, kosher salt, pepper, celery salt, oregano, garlic powder, and onion powder in a large bowl, breaking up meat with a wooden spoon. Using your hands, form mixture into 1" balls and chill until sauce is ready.

When sauce is ready, heat 1–2 tablespoons oil in a large skillet over medium-high. Working in batches, add meatballs (without crowding) and cook, turning frequently, until browned on all sides, about 5 minutes per batch, adding more oil as needed. Transfer meatballs to a rimmed baking sheet as you finish cooking each batch.

Reserve 475ml tomato sauce, then add meatballs to remaining sauce in stockpot. If your pot is not large enough, divide sauce and meatballs between 2 pots. Cover and continue to simmer until meatballs are cooked through, 10–15 minutes.

When meatballs and sauce are almost ready, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 240ml pasta cooking liquid, and return pasta to pot over medium-low heat. Spoon reserved 475ml tomato sauce over pasta and toss to coat. Add pasta cooking liquid, 60ml at a time, as needed to loosen sauce and coat pasta.

Divide pasta among plates and top with meatballs and remaining sauce. Sprinkle with Parmesan.

Sauce can be made, cooled, and chilled for up to 5 days or frozen for up to 3 months. Meatballs can be shaped and chilled 1 day ahead. Meatballs can be cooked in sauce, cooled, and chilled for up to 5 days or frozen for up to 3 months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.