Authentic Italian Spaghetti Sauce with Meatballs

Follow our step-by-step guide on how to make Authentic Italian Spaghetti Sauce with Meatballs.

1. Step 1

   Start by heating 2 tablespoons of olive oil in a large saucepan over medium heat. Add the whole garlic cloves and sauté them until they turn golden brown and fragrant, which should take about 5 to 8 minutes. Once done, remove the garlic and set it aside for later.

2. Step 2

   Next, add the pig's feet and pork neck bones to the saucepan. Fry them, turning occasionally, until they are nicely browned, which will take around 15 minutes. This step is crucial as it builds the foundation of flavor for your sauce.

3. Step 3

   Return the sautéed garlic to the saucepan, then stir in the tomato paste along with 1 1/2 cups of water. Bring this mixture to a boil before adding the tomato purée. Once combined, reduce the heat to low and let it simmer for about 3 hours. Make sure to stir from the bottom often to prevent any sticking or burning. You’ll know it’s ready when the pig's feet are tender and the sauce starts to thicken.

4. Step 4

   While the sauce is simmering, prepare the meatballs. Soak the torn pieces of Italian bread in 1 cup of water in a bowl. After a few minutes, squeeze out the excess water and place the bread in a large mixing bowl. Add the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix everything together thoroughly and form the mixture into 24 meatballs, each about 2 1/2 inches in diameter.

5. Step 5

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped fresh basil, letting them cook for about a minute until fragrant. Then, gently add the meatballs to the skillet. Season them with salt and pepper to taste, and fry until they are browned on all sides, which should take about 15 minutes. You may need to do this in batches to avoid overcrowding the pan.

6. Step 6

   Once the meatballs are browned, transfer them to the sauce along with the oil, garlic, and basil from the skillet. Stir gently to avoid breaking the meatballs. Add the whole hard-boiled eggs to the sauce and let everything simmer together for an additional 1 1/2 hours. This will allow the meatballs to cook through and the flavors to meld beautifully.