Recipe: Little Dom's Spaghetti & Meatballs

Courtesy of Chef Brandon Boudet

Dominick's Meatballs

2 1/2 lb ground pork

2 1/2 lb ground beef

1 1/2 cups soffritto (see Tomato Sauce recipe), sautéed for 3 minutes

1 T ground fennel seeds

1 t red pepper flakes

1 T porcini mushroom powder

1 cup mushrooms, sautéed for 5 minutes

4 cups bread crumbs

2 eggs

1 T salt

Mix all ingredients in a kitchen mixer or by hand. Using a 2 1/2 oz ice cream scoop, scoop meat mixture into balls to form meatballs. Bake on sheet pan lined with parchment paper for 15 minutes at 375°F.

Dominick's Tomato Sauce

6  28-oz cans of tomatoes, passed through food mill

4 cups soffritto (3 ribs of celery, 1 large yellow onion, 3 cloves garlic, 1/4 bunch parsley), chopped

1 bunch each of basil and oregano, wrapped in cheese cloth

1 t sugar              

3 T tomato paste

3 t salt

1 t red pepper flakes
1/4 cup olive oil

Add olive oil to pot. Add soffritto and sauté for 3 minutes. Add salt, sugar, pepper flakes and tomato paste and sauté for 2 minutes. Add canned tomatoes and simmer for 3 hours. Add basil and oregano and leave in sauce until completely cooled to infuse flavor.

Serve tomato sauce and meatballs over cooked spaghetti. Enjoy.

Little Dom's is located at 2128 Hillhurst Ave., Los Angeles, CA 90027. Phone number is (213) 661-0055.

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