For the Meatballs

• 1 cup panko
• ¾ cup milk
• 2 cloves garlic, grated
• 2½ teaspoons kosher salt
• ½ cup ricotta
• 2 large eggs
• 1 lb ground veal
• 1 lb ground pork
• ½ cup grated Parmigiano-Reggiano cheese
• 6 sprigs parsley, finely chopped
• 2 tablespoons fresh basil, chopped

For the Sauce

• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 2 lb beef short ribs
• 8 oz hot Italian sausage
• 8 oz sweet Italian sausage
• 4 (24-ounce) jars Martone Street Campagna Sauce
• 1 teaspoon crushed red pepper

To Finish

• Fresh basil, chopped
• Grated Parmigiano-Reggiano cheese

Make the Meatballs

In a medium bowl, combine the panko, milk, and grated garlic to create a panade. Let it soak for 5–10 minutes until fully absorbed. Mix in the salt, then add the ricotta and eggs and combine until smooth.

In a large bowl, add the veal and pork. Fold in the panade mixture, Parmigiano-Reggiano, parsley, and basil. Mix gently just until combined, avoiding overmixing to keep the meatballs tender.

Cover and refrigerate the mixture for about 2 hours. Once chilled, roll into 2-inch meatballs.

Build the Sauce

Heat 2 tablespoons of olive oil in a large braising pot over medium-high heat. Season the short ribs with kosher salt and brown them along with the sausages, about 8 minutes total, until evenly seared. Work in batches if needed. Remove and set aside.

Add 3 tablespoons of olive oil to the same pot. Sear the meatballs for 1–2 minutes per side, just until lightly browned. Remove and set aside.

Pour in the jars of Campagna Sauce and stir in the crushed red pepper. Nestle the short ribs, sausages, and meatballs back into the pot.

Simmer Low and Slow

Cover and simmer over low heat for about 2½ hours, stirring occasionally to prevent sticking. The sauce should thicken slightly while absorbing flavor from the meat.

Just before serving, stir in chopped fresh basil and adjust seasoning with salt if needed. Serve with pasta and finish with grated Parmigiano-Reggiano.