As I doom-scroll Twitter/X or Instagram, a lot of my feed is filled with food and recipes. This sauce recipe caught my eye because I’m used to making a proper Italian Sunday gravy… veggies, tons of herbs, pancetta, sausage, a whole operation with layers of flavor. So when I saw this one, I thought, there is no way this will be any good. No herbs? No garlic? Nothing?

I checked several other sources and they all confirmed the same thing: DON’T ADD ANYTHING ELSE.

They were right.

The ingredient list is amazingly simple, the preparation is even simpler, and yet it delivers a silky smooth sauce that’s rich with a slight sweetness. I did add fresh basil and a little Parmigiano once it was served, but the base sauce stands entirely on its own.

It also pairs perfectly with these meatballs. I think I’ve shared the recipe here before, but I’m not totally sure. Either way, these meatballs are a bit time-consuming, but they’re absolutely the showstopper. The recipe makes enough to feed a family of four, have leftovers, and still freeze another ten or so for later.

Sometimes simple really does win, and it’s always good to have a handful of reliable sauces you can go back to again and again.

Marcella Hazan’s Tomato–Butter Sauce

Ingredients

• 1.5 sticks unsalted butter (12 tablespoons)

• 2 medium onions, halved (do not chop)

• 2 cans whole peeled tomatoes (28 oz each)

• Salt to taste

Instructions

1. Combine the tomatoes (with their juices), halved onions, and butter in a large saucepan.

2. Bring to a gentle simmer over medium heat, then reduce to low. Let it cook for 45 minutes, stirring occasionally and breaking up the tomatoes with a spoon.

3. Season with salt to taste.

4. Remove the onion halves before serving.

5. Toss with pasta, adding a splash of pasta water if needed.

6. Optional: Top with fresh basil and Parmigiano when serving.

Italian Pork & Veal Meatballs

Ingredients

• 1 pound ground pork

• 1 pound ground veal

• 4 to 5 slices white bread, crusts removed

• 1/2 cup milk

• 1 cup grated Parmesan cheese

• 1 cup ricotta cheese

• 1 large egg, lightly beaten

• 2 tablespoons fresh thyme, chopped

• 2 tablespoons fresh rosemary, chopped

• 1 1/2 teaspoons kosher salt

• Freshly ground black pepper

• 1/3 cup flour (for dredging)

• Olive oil

Instructions

1. Prepare the bread
Tear the bread into small pieces and place in a medium bowl. Pour milk over it and press down so it’s fully absorbed. Squeeze out excess milk.

2. Make the meatball mixture
Add pork, veal, soaked bread, Parmesan, ricotta, egg, thyme, rosemary, salt, and pepper to a large bowl. Mix with your hands until evenly combined.

3. Form and chill
Shape into meatballs. Cover with cling film and refrigerate for about 20 minutes (optional but helpful). Freeze any extra meatballs for later.

4. Brown the meatballs
Heat enough olive oil in a large pan to cover the bottom by about 1/4 inch. You don't want the oil too hot, rather a medium temp so the inside of the meatball cooks before the outside begins to burn.
Dredge the meatballs lightly in flour, shaking off excess.
Add them to the hot oil without overcrowding. Likely you will need to cook them in batches.
Brown on all sides, turning with tongs and occasionally shaking the pan so they roll and keep their shape. Each batch will take 8-10 minutes.

5. Finish in sauce
Transfer the browned meatballs to a pot of tomato sauce and simmer, covered, for atleast 10 minutes, I typically let them simmer in the sauce for 30-40 minutes, so the flavors mingle.