Soffritto

(makes 5½ cups, enough for

meatballs and sauce)

4 celery ribs

2 large yellow onions

15 garlic cloves

1 bunch fresh fl at-leaf parsley

Dominick’s Meatballs

¼ cup olive oil

1½ cups of the soffritto

2½ pounds ground pork

2½ pounds ground beef

1 tablespoon ground fennel seeds

1 teaspoon red pepper flakes

1 tablespoon porcini mushroom powder

1 cup sliced mushrooms, sautéed for

5 minutes

4 cups dry bread crumbs

2 eggs

1 tablespoon salt

Dominick’s Tomato Sauce

¼ cup olive oil

4 cups of the soffritto

1 tablespoon salt

1 teaspoon sugar

1 teaspoon red pepper flakes

3 tablespoons tomato paste

6 28-ounce cans of tomatoes, passed

through a food mill

1 bunch each of basil and oregano, wrapped in cheesecloth

Make the Soffritto: Finely chop all ingredients. Set aside for use in both the meatballs and sauce.

Make the Meatballs: Preheat the oven to 375°F.

Heat the olive oil in a sauté pan over medium heat. Add 1½ cups of the soffritto and sauté for about 3 minutes.

Combine the soffritto and all remaining ingredients in a large bowl and mix well. Using a 2½-ounce ice cream scoop, scoop the meat mixture into balls. Bake on a sheet pan lined with parchment paper for 15 minutes .

Make the Tomato Sauce: Heat the olive oil in a large pot. Add 4 cups of the soffritto and sauté for 3 minutes. Add the salt, sugar, pepper flakes, and tomato paste and sauté for 2 minutes. Add the tomatoes and simmer for 3 hours. Remove from heat, add the basil and oregano, and leave in the sauce until completely cooled to infuse flavor.

Assemble the Dish: Remove the cheesecloth-wrapped herbs and discard. Reheat the tomato sauce and serve with the meatballs over cooked spaghetti.

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