- 8 Tbsp. unsalted butter
- 2 cloves garlic, minced
- 1 small (about one cup) onion, finely chopped
- 2 Tbsp. tomato paste
- 1 24-oz. can tomato puree
- 3 tsp. granulated sugar
- 2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup water, or more if desired
- 3/4 lb. aneletti pasta
- 3/4 cup freshly grated parmesan cheese
- 1/2 lb. ground beef
- 1/4 cup Italian panko crumbs
- 2 Tbsp. freshly grated parmesan cheese
- 1 Tbsp. fresh parsley, finely chopped
- 1 clove garlic, minced
- 2 Tbsp. milk
- 1 large egg, beaten
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 1/2 tsp. Italian seasoning
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In a 4-quart sauce pan, melt two tablespoons butter over medium-high heat. And the garlic and onion and cook until soft and translucent, about 4 minutes. Add the tomato paste and continue to cook for 2 minutes. Add the tomato puree, sugar, salt, pepper remaining six tablespoons butter and the water. Mix well and cook until thickened, about 5 minutes.
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In a medium bowl, combine all meatball ingredients and mix thoroughly. Roll meat into 3/4-inch balls. Add the meatballs to the sauce and reduce the heat to medium and cook for 6-8 minutes, or until the meatballs are cooked though.
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Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Drain and then add the pasta to the sauce along with the parmesan cheese, adding more water to get to desired consistency. Serve with additional parmesan.