Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 0.5 lb ground pork or Italian sausage
  • 0.5 cup Panko breadcrumbs
  • 2 tbsp whole milk
  • 1 large egg, beaten
  • 2 cloves garlic, grated
  • 1 tsp dried oregano
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 24 oz high-quality marinara sauce
  • 0.5 cup beef bone broth
  • 1 tsp red pepper flakes
  • 12 oz penne or rotini pasta
  • 1.5 cups shredded low-moisture mozzarella
  • 0.5 cup shredded provolone
  • 0.25 cup grated Parmesan Reggiano
  • 0.25 cup fresh basil leaves

Instructions:

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package instructions (par-cooked). Drain and set aside.
  2. In a large bowl, soak Panko breadcrumbs in milk for 2 minutes. Add ground beef, ground pork, beaten egg, grated garlic, and dried oregano. Gently mix and form into 1.5-inch meatballs.
  3. Heat olive oil in a large skillet over medium-high heat. Sear meatballs on all sides for 2 minutes per side until deeply browned. They do not need to be cooked through at this stage.
  4. Remove meatballs from the skillet. In the same pan, sauté the diced onion until translucent. Stir in the marinara sauce, beef bone broth, and red pepper flakes. Simmer for 2 minutes.
  5. In a 9x13 inch baking dish, combine the par-cooked pasta, seared meatballs, and the sauce mixture. Toss gently to ensure even coating.
  6. Top the casserole with a blend of shredded mozzarella, provolone, and grated Parmesan.
  7. Bake for 20-25 minutes until the cheese is bubbling and golden brown. Garnish with fresh basil before serving.