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1
Special equipment: an immersion blender
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2
Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
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For the sauce: Combine the tomatoes, onions, garlic and bay leaf in large Dutch oven.
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Season with salt and pepper and bring to a simmer over medium heat.
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Simmer, partially covered, until the tomatoes have broken down and the sauce has slightly thickened, 30 to 45 minutes.
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(If needed, cook uncovered for another 10 minutes until thickened to desired consistency.)
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Remove the bay leaf and pulse the sauce with an immersion blender until slightly smooth but still rough.
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Add the butter and half of the parsley and season to taste.
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Keep warm over medium heat until the meatballs are ready.
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10
For the meatballs: While the sauce is simmering, start on the meatballs.
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11
In a large saute pan, heat the olive oil over medium-high heat.
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12
Add the onions and saute until tender, 5 to 7 minutes.
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13
Remove the pan from the heat.
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14
Combine the Italian seasoning, red pepper flakes, sage and 1/2 cup of the milk in a small bowl and set aside to allow the dried herbs to reconstitute, about 5 minutes.
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This will soften the spices and release their flavors.
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16
Transfer the sauteed onions and milk mixture to a large bowl.
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Add the ground beef, couscous, grated Parmesan, ricotta, eggs, garlic and 2 teaspoons kosher salt.
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Combine with your hands, making sure not to overmix.
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If the mixture looks too dry, add the remaining 1/4 cup milk.
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Using a 1 1/2-ounce-portion scoop or a scant 1/4 cup, scoop the mixture onto the prepared baking sheet.
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The mixture should yield 30 meatballs.
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22
Bake the meatballs until firm on the outside but slightly undercooked in the center, 10 to 15 minutes.
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Add the meatballs to the blended sauce and cook until cooked through, 10 minutes.
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24
For the pasta: In a large high-sided saute pan, bring 5 cups water, 3 cups of wine, and some salt to a boil.
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Add the pasta and cook until al dente, about 9 minutes, pressing the pasta down as it cooks to make sure it is fully submerged in the liquid.
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26
Strain the cooked pasta and return it to the pan along with any remaining wine (there should only be a little bit, less than 1/4 cup) and 1 cup of the sauce.
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Toss to combine.
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Serve immediately, topped with more sauce and the meatballs.
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29
Garnish with the remaining parsley and shaved Parmesan.
