Ingredients:

  • 1 lb ground beef
  • 1 lb Italian pork sausage
  • 3/4 cup breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley, chopped
  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 1/2 cup beef broth
  • 1 tsp sugar
  • 1/2 tsp red pepper flakes

Instructions:

  1. Whisk the milk and breadcrumbs in a small bowl. Let the mixture sit for 5 minutes until it forms a thick, heavy paste. Note: This is the panade that prevents toughness.
  2. Stir the beaten egg and Parmesan cheese into the breadcrumb paste. Mix until the cheese is evenly distributed.
  3. Combine the ground beef, Italian sausage, minced garlic, dried oregano, salt, pepper, and chopped parsley in a large bowl.
  4. Fold the breadcrumb paste into the meat mixture. Use a light touch and stop as soon as it's combined until the meat looks just barely integrated. Note: Overmixing makes the meat dense.
  5. Stir the crushed tomatoes, tomato paste, beef broth, sugar, and red pepper flakes in the slow cooker. Stir until the sauce is smooth and glossy.
  6. Shape the meat into 1.5 inch balls. Nestles them gently into the sauce, leaving a little space between each one.
  7. Cover the pot and cook on High for 3-4 hours or Low for 7-8 hours.
  8. Check the internal temperature with a thermometer. Remove the lid when the center reaches 74°C (165°F) and the sauce is a deep mahogany red.