My tomato sauce and meatballs rarely have the same flavors, and that is because I like to experiment in Gina’s Kitchen.

This recipe did not disappoint:

3 beef short ribs 🥩
Salt & black pepper to taste

For the meatballs: ☄️
1.75 lb ground sirloin
2 eggs
1 piece of crusty bread, about 4-5 inches, soaked in milk, then squeezed
2 tbs. flat-leaf Italian parsley, chopped 🌿
2 garlic cloves, chopped
1 tbs. grated onion
1/2 cup Parmigiano Reggiano, freshly grated
3/4 – 1 tsp. salt
Freshly ground black pepper, to taste
Oregano
Olive oil for frying

For the sauce: 🍅🥫
Olive oil for frying
1 small onion, chopped
1 (26.46 oz) container, passata tomatoe purée Pomiusa
1 (24 oz) plain tomato sauce
1/4 – 1/2 cup water
Salt to taste

Season short ribs with salt and pepper on both sides. Set aside.

In a large bowl, combine ground beef, eggs, bread, parsley, garlic, onions, cheese, salt, pepper, oregano. Use a regular size ice cream scoop with a spring to form the meatballs. It will yield about 18 meatballs.

On medium-high heat, heat some olive oil, sear the short ribs on both sides for 2-3 minutes on each side. Remove. Set aside.

Add more oil, sear the meatballs for 2-3 minutes on each side. Do not attempt to turn until the bottom has a crust.

Remove and set aside.

In the same pan, on medium-heat, sauté onions, return the ribs ONLY. Add tomatoes, water, salt & pepper. Simmer on low flame for at least an hour, while stirring constantly. Gently add the meatballs, simmer for an additional 15-20 minutes, until the meatballs are cooked through. Check for seasoning. The sauce will have deep colors with a rustic touch.

Serve with a salad or with pasta.

Wine pairing: Chianti Classico Riserva made predominantly with the Sangiovese grape🇮🇹

Hope you will try my recipe.

Happy Cooking from my kitchen to yours!

Gina Martino Zarcadoolas

Cookbook Author: Cuisines, Corkscrews &

Cultures | Food & Wine Blogger

Winner of Italian Wine “USA Blogger’s

Award” | WSET & Level 2 Certified Sommelier | Italian Wine Scholar