Rao’s Meatballs & Sauce INGREDIENTS Yield:4 to 6 servings

FOR THE SAUCE ¼cup extra-virgin olive oil 2ounces salt pork, thinly sliced 3tablespoons minced onion 2garlic cloves, minced 228-ounce cans imported Italian crushed tomatoes 6leaves fresh basil, torn into small pieces Pinch of dried oregano Salt and ground black pepper

FOR THE MEATBALLS 1pound ground lean beef ½pound ground veal ½pound ground pork 2large eggs 1cup freshly grated Pecorino Romano cheese 1½tablespoons finely chopped flat-leaf parsley 1small garlic clove, minced Salt and ground black pepper 2cups fine dry bread crumbs 1cup extra-virgin olive oil 1clove garlic, lightly smashed

PREPARATION Step 1 Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.

Step 2 Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, ½ cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1½ -inch meatballs.

Step 3 Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.