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Beef And Mortadella Meatballs In Tomato Sauce

From: bonappetit.com
SERVES 4

¼ cup olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
½ cup tomato paste
1 28-oz. can crushed tomatoes
1 cup heavy cream
1 teaspoon kosher salt, plus more
Freshly ground black pepper
1 pound ground beef, preferably chuck
½ pound mortadella, cut into ¼" pieces
2 large eggs
1/3 cup fine fresh breadcrumbs
¼ cup chopped fresh parsley
2 tablespoons chopped fresh oregano
Grated Grana Padano cheese (for serving)

Heat oil in a large heavy pot over medium-high. Add onion, carrot, and celery; season with salt and pepper. Cook, stirring often, until vegetables are soft and translucent, 10–15 minutes. Add tomato paste and cook, stirring, until darkened, about 4 minutes. Stir in tomatoes and cream and bring to a boil. Reduce heat; season with salt and pepper. Simmer while you form the meatballs.

Using a fork or your hands, mix beef, mortadella, eggs, breadcrumbs, parsley, oregano, and 1 tsp. salt in a large bowl until evenly combined. Form mixture into 1½”- diameter balls, packing fairly firmly (you should have about 26) .

Add meatballs to sauce, cover pot, and simmer until meatballs are cooked through and very tender, 40–45 minutes.

Serve topped with a generous amount of Grana Padano. Do Ahead: Meatballs (without cheese) can be made 2 days ahead. Let cool; cover and chill. Reheat gently in sauce before serving.