CLASSIC MEATBALLS

10 ounces ground veal 10 ounces ground pork shoulder 2 ounces finely chopped pork fat or unsmoked bacon 2 ounces prosciutto, finely chopped 1¼ cups loosely packed fresh flat-leaf parsley leaves, finely chopped, plus more to garnish 2 teaspoons dried oregano 1½ teaspoons fennel seeds 1 teaspoon chile flakes ½ teaspoon ground cumin ¼ teaspoon ground allspice 7 slices white bread, finely ground in a food processor

Kosher salt (divided) and freshly ground black pepper, to taste

⅔ cup ricotta, drained in a sieve for two hours 2 tablespoons milk 3 eggs, lightly beaten 6 tablespoons extra-virgin olive oil, plus more for greasing

¼ cup red wine 4 cups canned tomato puree 1 cup beef or veal stock 1 teaspoon sugar 1 teaspoon salt Grated Parmigiano-Reggiano to garnish

Combine all meats, herbs, spices, breadcrumbs, salt and pepper in a large bowl and set aside. In another bowl, whisk together ricotta, milk and eggs then add to meat mixture, gently. Chill for an hour.

Heat oven to 300 degrees. Grease two rimmed baking sheets with oil and set aside. Using a 2-ounce ice cream scoop (I just used my hands), portion mixture and roll into balls. Transfer to baking sheets.

Heat 3 tablespoons oil in high-sided, 3-quart (ovenproof) skillet over medium-high heat. Add half the meatballs; cook, turning occasionally, until browned, about 10 minutes.

Transfer meatballs to a plate and wipe out skillet. Repeat with remaining oil and meatballs.

Return reserved meatballs to skillet along with any juices from the plate. Add wine, increase heat to high, and cook for two minutes.

Stir in tomato puree, stock, sugar and salt, bring to a boil and tightly cover skillet.

Transfer to oven and bake until meatballs are tender and have absorbed some sauce, about 1½ hours.

To serve, transfer meatballs to a platter and spoon sauce over. Sprinkle with Parmigiano and parsley.

— Adapted from “Saveur Italian Comfort Food” by the Editors of Saveur