Ingredients

Meatballs (grass-fed beef)

• 2 lbs organic grass-fed ground beef
• 2 extra-large eggs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup plain breadcrumbs
• 1/2 cup Pecorino Romano, grated (or Parmesan)
• 2 tsp dried parsley

Sausage & Flavor Base

• 10 fresh Italian sausage links (sweet/mild/hot)
• 3–4 tbsp olive oil (divided)
• 1 large onion, chopped
• 10–12 cloves garlic, minced
• 1/2–1 tsp crushed red pepper flakes
• 1 tbsp balsamic vinegar (a splash)
• Fresh basil, torn
• Salt & black pepper to taste

Gravy

• 3 cans San Marzano tomatoes (28 oz each)
• 2 cans blended smooth
• 1 can crushed by hand for texture
• 1–2 cups water, as needed for thickness
• More fresh basil at the end

Instructions

1. Make the meatballs. In a large bowl, mix beef, eggs, salt, pepper, garlic powder, breadcrumbs, Pecorino, and dried parsley. Mix gently. Roll into meatballs and refrigerate at least 2 hours (or all day).
2. Brown the sausages. In a deep stainless pot over medium heat, add about 2 tbsp olive oil. Brown sausages on all sides (no need to cook through). Remove and set aside.
3. Cook the onions. In the same pot, add onions to the drippings. Cook 6–8 minutes until soft and lightly golden.
4. Add garlic + heat. Add minced garlic and red pepper flakes. Stir constantly 60–90 seconds until fragrant. Splash in balsamic vinegar and let it sizzle 20–30 seconds.
5. Add tomatoes. Pour in 2 blended cans plus 1 hand-crushed can. Stir in a handful of torn basil, salt, and pepper. Add a little water if it’s too thick. Bring to a gentle simmer.
6. Meatballs go in raw. With the sauce gently bubbling, lower meatballs into the gravy one at a time. Do not stir for 20–30 minutes so they can set.
7. Sausages back in. Nestle browned sausages into the pot. Keep at a low simmer, lid cracked.
8. Slow simmer. Cook 5–6 hours on very low heat, stirring gently every 20–30 minutes (from the bottom). Add water if the gravy gets too thick.
9. Finish + serve. Taste and adjust salt/pepper. Add fresh basil right before serving. Toss with rigatoni and finish with more Pecorino.