Ingredients:

  • 1 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg
  • 0.5 cup grated Parmesan
  • 2 cloves garlic
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion
  • 2 medium carrots
  • 2 ribs celery
  • 1 red bell pepper
  • 6 cups beef broth
  • 14.5 oz crushed tomatoes
  • 1 cup small pasta
  • 2 cups fresh baby spinach

Instructions:

  1. Combine 0.5 cup Panko and 0.25 cup milk in a large bowl. Note: Let this sit for 5 minutes until it forms a thick paste.
  2. Add 1 lb beef, 0.5 lb pork, 1 egg, 0.5 cup Parmesan, garlic, oregano, salt, and pepper to the bowl. Mix by hand until just combined to avoid overworking the protein.
  3. Roll the mixture into 1.25 inch balls. Place on a tray and chill in the fridge for 10 minutes if you have time.
  4. Heat 1 tbsp olive oil in a large pot over medium high heat. Cook meatballs for 5 minutes until a dark, mahogany crust forms on at least two sides.
  5. Remove meatballs and add the diced onion, carrots, celery, and red pepper. Sauté for 6 minutes until the onions are translucent and the carrots soften.
  6. Pour in 6 cups beef broth and 14.5 oz crushed tomatoes. Scrape the bottom of the pot to release the browned bits (fond) from the meat.
  7. Return the meatballs to the pot and bring to a gentle boil. Reduce heat and simmer for 10 minutes to marry the flavors.
  8. Add 1 cup Ditalini or Orzo directly to the broth. Boil for 8 minutes until the pasta is al dente.
  9. Stir in 2 cups baby spinach. Watch it wilt for 60 seconds until it turns a bright, dark green.
  10. Taste the broth and add a pinch of salt or a squeeze of lemon if it needs a lift. Serve immediately while the pasta is at its peak.