GIANT VEAL AND RICOTTA MEATBALLS BRAISED IN TOMATO SAUCE

Steps:

• For the braising sauce: Heat the butter in a large, deep skillet over medium heat. add the onion, celery, and garlic and cook, stirring occasionally, until soft and barely translucent but not at all browned, about 10 minutes. Season with salt and pepper Add the bay leaf, tomato juice, and stock. Bring to a simmer, stirring once or twice, and simmer for 15-20 minutes While the sauce is simmering, make the meatballs: Combine the bread crumbs and buttermilk in a small bowl. Stir the bread crumbs around to moisten them. Let sit 5-10 minutes. In a medium bowl, combine the ricotta, Parmigiano, parsley, egg, salt and pepper. Add the soaked bread crumbs and buttermilk and stir everything until well mixed. Break off hunks of the ground veal and drop them into the bowl. Then gently knead the meat to work in all the other ingredients. The goal is to blend everything evenly without overworking the meat - if you overmix it, the meatballs can become tough and heavy. Shaping the meatballs: Using a 1/3 cup measure, scoop out a heaping portion of the veal mixture for each meatball and shape it into a round ball. Again, take care not to squeeze or overmanipulate the mixture. Arrange the balls on a large platter or tray without touching one another. The braise: When the sauce is ready, reduce heat to medium-low and one by one, lower the meatballs into the skillet using a wooden spoon. Once all the meatballs are in the pan, spoon a little sauce over the top of each one and cover the pan. Adjust the burner so that the sauce stays at a low simmer and bubbles lazily rising to the surface. If it simmers too fast, the meatballs will toughen and the full exchange of flavor between sauce and meat won't occur. After 20 minutes, carefully turn the meatballs with a a large spoon. They're fragile spoon sauce over the tops again, cover, and continue to simmer until the meatballs feel firm to the touch, indicating they are cooked all the way through, 35-45 minutes.