1 Cup Ricotta
3 Slices Fatty Unsmoked Bacon
12 Slices White Bread
1 lb Ground Lamb
1 lb Italian Sausage
4 oz Prosciutto , minced
2 Cups Flat-leaf Parsley , minced
3 1/4 teaspoons Oregano , dried
2 1/2 teaspoons Fennel Seeds
1 1/2 teaspoons Crushed Red Chile Flakes , heaping
3/4 teaspoons Cumin , ground
1/2 teaspoons Allspice , ground
to taste Kosher Salt
to taste Freshly Ground Black Pepper
3 1/4 Tablespoons Whole Milk
Olive Oil Spray
5 Tablespoons Olive Oil
1/2 Cup Dry Red Wine
3 oz Tomato Paste
5 Cups Canned Tomato Puree
1 1/2 Cups Beef Broth
2 lbs Dry Pasta Noodles
to taste Grated Parmesan Cheese
- Place Ricotta in a strainer over a bowl and let drain for 2 hours.
- Chop the Bacon and grind the White Bread in a food processor.
- In a large bowl, combine the Lamb, Italian Sausage, chopped Bacon, Prosciutto, Parsley, Oregano, Fennel Seeds, Red Chile Flakes, Cumin, Allspice, White Bread Crumbs, Kosher Salt, and Pepper. Using your fingers, mix the ingredients until well combined. Set aside.
- In a small bowl, lightly beat the Eggs.
- In a medium bowl, whisk together the drained Ricotta, Milk, and beaten Eggs.
- Add the liquid mixture to the meat mixture and using your hands, mix together until well combined. Cover and refrigerate for 1 hour.
- Grease 2 rimmed baking sheets with the Olive Oil Spray. Roll out meatballs in your hands to desired size and place on baking sheets.
- Preheat oven to 300 degrees.
- In a large, oven-safe pot, heat 3 Tablespoons of Olive Oil over medium-high heat. When the Olive Oil is hot, add some meatballs, making sure not to overcrowd the pot. Stirring occasionally, cook the meatballs until browned (about 8 – 10 minutes). Transfer the meatballs to a plate and add another batch of meatballs and repeat the process. I had about 3 batches.
- Return all reserved meatballs and juice to the pot. Add 2 Tablespoons of Olive Oil as well as the Red Wine. Cook for 2 minutes.
- Meanwhile, add the Tomato Paste to a measuring cup and add enough water to get to 1 1/2 Cups.
- Stir in the Tomato Paste plus water, Tomato Puree, and Beef Broth.
- Bring to a Boil. Cover. Transfer to oven and bake until the meatballs are tender and have absorbed some of the sauce (about 1 1/2 hours).
- Meanwhile, prepare the Pasta.