Directions
- 1Soak breadcrumbs and milk for 1 minute.
- 2Mix in ground beef, egg yolk, Parmesan, salt, white pepper, and garlic powder with your hands.
- 3Roll marble-sized meatballs.
- 4Brown the meatballs slightly for added flavor.
- 5Melt butter over medium low heat.
- 6Cook finely minced onion for 5 to 6 minutes until extremely soft, without browning.
- 7Add tomato sauce, tomato paste, and water to the softened onions, and stir until smooth.
- 8Add salt, sugar, onion powder, garlic powder, paprika, white pepper, and optional MSG and chicken bouillon.
- 9Bring the sauce to a gentle simmer.
- 10Add the dry pasta to the sauce.
- 11For those that browned meatballs, add them back in now.
- 12Simmer for 12 to 14 minutes, stirring often, until the pasta is very soft and the meatballs are cooked through and soft.
Ingredients
- 70 g Ground beef (80 to 85 percent lean)
- 8 g Breadcrumbs
- 8 g Whole milk
- 18 g Egg yolk
- 6 g Parmesan, very finely grated
- 0.8 g Kosher salt
- 0.2 g White pepper
- 0.2 g Garlic powder
- 10 g Unsalted butter
- 30 g Yellow onion, very finely minced
- 200 g Tomato sauce
- 25 g Tomato paste
- 80 g Water
- 3 g Kosher salt
- 5 g Sugar
- 0.8 g Onion powder
- 0.4 g Garlic powder
- 0.5 g Paprika
- 0.2 g White pepper
- 45 g Small ring pasta (anelli)
- 0.25 g MSG
- 0.5 g Chicken bouillon
Equipment
Potspan
Tips
- Soaking breadcrumbs keeps meatballs soft and not dry.
- Roll meatballs to marble size.
- Cook onion over medium low heat until extremely soft, no browning.
- Cook pasta in the sauce so that starches naturally thicken it.
- Keep heat gentle to maintain the canned vibe.
- If sauce is too thick, add 1 to 2 tbsp water.
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