Servings: 4

Soffrito: subheading: Soffrito:
1/2 large carrot ½ large carrot
1 celery stalk 1 celery stalk
1 medium onion 1 medium onion
2 garlic cloves 2 garlic cloves
 
Meatballs: subheading: Meatballs:
1 lb ground meat (preferably veal and pork, but can use just beef) 1 lb ground meat (preferably veal and pork, but can use just beef)
2-3 slices of artisan bread 2 to 3 slices of artisan bread
2 eggs 2 eggs
1 bundle chopped parsley 1 bundle chopped parsley
1/2 portion soffrito ½ portion soffrito
4 tbs plain crumbs 4 tbs plain crumbs
1/2 cup grated Parmesan cheese ½ cup grated Parmesan cheese
1/2 cup grated Pecorino Romano cheese ½ cup grated Pecorino Romano cheese
Salt to taste (note that the Pecorino Romano cheese is already salty) Salt to taste (note that the Pecorino Romano cheese is already salty)
Pepper to taste Pepper to taste
 
Sauce: subheading: Sauce:
1 bottle Passata (homemade, Agromonte or other high quality Passata provides best flavor - Mutti Passata tastes too much like purée, in my opinion). 1 bottle Passata (homemade, Agromonte or other high quality Passata provides best flavor - Mutti Passata tastes too much like purée, in my opinion).
1 bundle fresh basil leaves 1 bundle fresh basil leaves

Soffrito: subheading: Soffrito:
Blend all the ingredients until mushy.
Meatballs: subheading: Meatballs:
Submerge artisan bread in water.
Mix meat, eggs, parsley, ½ portion Soffrito, breadcrumbs and cheeses . Squeeze the water out of the bread and add to meat mixture - blend well.
Shape into golf sized meatballs - make sure to press them firmly together.
They can either be baked in the oven at 350°F for 20 minutes OR shallow-fry in a bit of extra virgin olive oil, about 4 minutes on each side at medium-low heat. Note that either way, they are not fully cooked.
Sauce: subheading: Sauce:
Fry the remaining Soffrito in a little extra virgin olive oil for 2 to 3 minutes. Add Passata and basil leaves - just tear them if too big.
Boil under a lid for 10 minutes, then add the meatballs, cover them with sauce and cook for twenty minutes on low heat. Do not stir as you will break the meatballs - just shake the pan every 5 minutes.
Serve on platter with fresh-made spaghetti, topped with shredded cheeses, chopped parsley and whole basil leaves.

It may seem like an awful lot of parsley, but it goes really well with the dish.  It may seem like an awful lot of parsley, but it goes really well with the dish.
Chianti red wine goes very well with this dish  Chianti red wine goes very well with this dish