A family favorite and a MUST at most Sunday dinners and something I know make every single Christmas Day and it just never fails me. Hope you enjoy!
For the Meatballs:
1lb of Ground Beef, I prefer an 85/15 ratio
1/3 cup of Plain Breadcrumbs
1/2 cup of Milk
1 Egg
2 Cloves of Garlic, minced
1/4 cups of Fresh Parsley, finely minced
1/2 cup of Grated Parmigiano
Salt to taste
For the sauce and remaining ingredients:
1.5 lb of Country Ribs or Pork Chop Bones with all the meat and fat around them1 Large Yellow Onion, diced or sliced
1/4 cup light olive oil
3 Tbsp of Extra Virgin Olive Oil
1 cup of Dry Red Wine
2- 28 oz cans of Tomato Puree, plus fill each one with water half way up and add it in
Plenty of Salt to taste
Large Handful, about 1/2 cup of Fresh Basil Leaves
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25 Comments
turkey neck is also amazing for extra broth flavor
My Christmas food is mymeat ravioli with the sauce my uncle makes with shoet ribs, beef cubes, pork chops , sausage, meatballs .i call it liquid velvet.
The simplicity is the key. Your emphasis is right on target. (Metaphorically of course…🙂)
Laura why no garlic in the sauce ?
WHY DON'T YA'LL EVER TELL US THE SIZE OF THE COOKING VESSEL YOU USE ???
Thank you for staying true to cooking. Makes me crazy at 54 to see all these content creators wearing gloves handling meat.
What a great idea to add the bones for additional flavor. Can only imagine the flavor in that dish. Mouth watering…yummy.
Awww Laura we think alike I served exactly this with cutlets and lasagna for Christmas ❤thank you for another great video
Excellent presentation involving basic and affordable ingredients, Laura! My mom used to slice the onions as well b/c I, as well as my 4 siblings, were not fans of onions so we needed to see them so we could remove them. Fast forward 40 years later? I would DIE without onions in my pantry for most of my dishes. Can't bring myself to eat them raw unless it is a finely minced shallot in a vinaigrette. Meanwhile, I do have one question regarding the puree: water ratio. In the demo, you have filled each 28 oz. can with water; however, the printed recipe advises filling each can with water "half way up". While it is only a difference of 28 oz vs 56 oz. of water, does it really matter in the end especially after 3-4 hours of simmering? I love all of your work, by the way. The nouveau Betty Crocker!
Who else is an OG fan returning after many years? Here in Dec 2025 and can't belive i ever stopped watching Laura 🙂
You make me want to go back to cooking! Being a senior citizen and living alone, I tend to not cook anymore. Thank you for all of your recipes!
No pepper in your meatballs?
No garlic in your sauce?
I appreciate your hair in a fashion to not get into the food. As well as no rings on your fingers.❤
Also the tempo is perfect.
Slicing the onion in your hand reminds me of old school cooking. Old European stada baba.
Yummy making ❤
Not your cutting like a grams. I love it
I make spaghetti every week and it’s my husband’s favorite meal for 25 years now. The leftovers are wonderful and I get a day off ! Ty😊😊😊😊
"I've never seen a meatball get left behind." LOLOLOLOL
Yum 😋 Laura. My grandparents used to make their sauce with pork bones and I swear I could taste it while watching you cook. You’ve inspired me to try the same ❤ Happy New Year
You are SO right Laura… last year I don’t know why, but I tried being bougie and made those fancy, super expensive, and complicated, gourmet hors d’oeuvres (▪️ Gougères with smoked salmon & caviar, ▪️ Brie, fig, pecan, & prosciutto crostinis, ▪️Ahi tuna cucumber tarts, ▪️ Stuffed dates with blue cheese, ▪️Buttered leek & Gruyère galettes) during the holiday meal. They took FOREVER to make on top of the meal (my own fault/decision). I placed the hors d’oeuvres on the table and barely anyone tried them because they looked like the kind of elevated cuisine you would find at fine dining establishments or hoity-toity cocktail parties. No one really knew what they were and when they asked, they didn’t particularly like the ingredients or the flavor profiles, so it was essentially a total waste of my time (again, my decision to try it out). So I just stuck to the classics this year and they were an absolute hit. Thank you for the important reminder that classic and timeless comfort food is the way to go…especially around the holidays when things are already very stressful. Just keep it simple and people will be happy. ❤️🙏
Hello, Laura! I just found you making your lemon & yogurt pound cake – which I will be making today! Your sauce and meatballs are just like we make them in our Sicilian family. Looking forward to perusing your channel and catching new videos!
I made this today and the meatballs fell apart in the pasta sauce. The flavor was delicious and I’ll make it again, but I won’t cook meatballs in the sauce.
I love pasta and meatballs with cheese on top it so good my family it also a Italian ❤️
Omg my nonna also adds pork chops just like that to her sauce !! I have never seen anybody else do that! Back in the day they used to use “neck bones” but can’t find them anymore. I love the pork in the sauce too. Adds so much flavor
YUMMY THANKS YOU GOODNESS DAPHNE COTTON ALWAYS 💜, AWESOME