Preparation time: 90 minutes
Cooking time: 90 minutes
Difficulty: Medium - experience needed
6oz. panko breadcrumbs
1/2 cups buttermilk
3 large eggs, lightly beaten
2 lbs 85% lean ground beef
1 pound ground pork
6 oz. finely chopped, thinly sliced prosciutto
3 oz. grated Parmesan cheese
6 tablespoons minced fresh parsley
3 minced garlic cloves
1 1/2 teaspoons powdered gelatin, disolved in 3 Tablespoons cold water
Salt & pepper
3 Tablespoons extra-virgin olive oil
1 1/2 cups grated onion (1-2 onions)
6 medium minced garlic cloves
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
6 cups bottled tomato juice
3 (28-oz) cans crushed tomatoes
6 tablespoons dry white wine
salt & pepper
3 pounds spaghetti
1/2 cup minced fresh basil leaves
3 Tablespoons minced fresh parsley
Grated Parm, for serving
1. Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450. Combine breadcrumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
2. Add eggs, beef, park, prosciutto, Parmsean, parsley, garlic, gelatin mixture, 1 1/2 tsp salt, and 1/2 tsp pepper to breadcrumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about 1/4 cup mixture into 2-inch round meatball (about 2oz.); repeat with remaining mixture to form approximately 40 meatballs.
3. Spray wire racks with nonstick spray and space meatballs, evenly spaced on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom, half way through.
4. While the meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onions and cook, stirring occasionally, until softened and golden around the edges, 6-8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1 1/2 teaspoons salt and pepper to taste. Increase heat to medium-high and simmer until slightly thickened, about 15 minutes.
5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.
6. Meanwhile, bring 10 quarts water to boil in 12 quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta & return to pot.
Stir basil and parsley into sauce and adjust seasoning with sugar, salt and pepper. Toss pasta with 1 1/2 cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated parm separately.