To make Food Network's recipe, combine 2 pounds ground beef, 4 eggs, 1 1/2 cups plain bread crumbs, 3/4 cups grated Pecorino Romano, 2 chopped garlic cloves, 1/2 teaspoon salt, 1 teaspoon ground black pepper, 1 tablespoon chopped fresh parsley leaves and 1/4 cup olive oil. Form 16 meatballs and cook. Remove the meatballs and, in the same skillet, add 1 chopped medium onion and 1 chopped garlic clove. Add 1 6-ounce can tomato paste and cook for three minutes. Add 1 can water using the tomato paste can and cook for one minute. Set aside.
In a saucepan, add 2 28-ounce ground tomatoes. Fill 3/4 of one can with water, and add along with the tomato paste gravy and the meatballs. Add 1/4 teaspoon salt, 1/4 teaspoon ground black pepper and 1 teaspoon chopped fresh parsley leaves. Cook for 15 minutes on medium heat, and cover. Cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning. Serve the sauce over your favorite pasta with grated Pecorino Romano and crusty Italian bread.Learn more about Cooking