Rao's Meatballs and Marinara Sauce

Rao's restaurant is in New York City. This famed Italian eatery only has about eight tables, and you can't get a seat at one of them unless you are "invited" by one of the table's "owners." And don't think that calling up for a reservation years in advance will help; according to insider Michael Ciravolo, "You got a better chance of getting hit by lightning" than ever getting a seat, even by phone. Sounds a bit shady, huh? That's part of the charm!  Here are some interesting tidbits about Rao's:

KNOW WHAT TO EXPECT AT RAO'S

• How do I dress? As nice as humanly possible; your Gap khakis will not impress Frankie Pellegrino too much. In other words, don't just wear a suit, wear your nicest suit. Or if your gender so dictates, don't just wear a dress, wear your nicest dress. Oh, and remember to wear something with pockets, because you have to pay in cash.
• When can I go? Strangely enough, Rao's is closed on weekends, so you'll have to go Monday through Friday.
• How do I get there? The restaurant is located in East Harlem, at 455 E. 114th Street (off Pleasant Avenue). We'll be frank: this restaurant is not in a great neighborhood. The restaurant itself and the block on which it's located is safe (thanks, in part, to the massive bodyguards surrounding the restaurant), but venture a couple blocks in any direction, and you're on your own. So if you're gonna drive there, then try to park as close to the restaurant as humanly possible. We suggest you take a taxi.
  
• Who will I see there? Considering that there are only eight or so tables, Rao's features an amazing list of celebrities who have dined there, including Tom Cruise, Nicole Kidman, Madonna, Ron Howard, Mariah Carey, Celine Dion, Gloria Estefan, and Donald Trump. The restaurant is also frequented by others who are famous (and sometimes, infamous), including CEOs of major companies (e.g., Ferrari, Ford, American Express) and, shall we say, Italian-American gentlemen with "pull" (e.g., Joe Bonnano). Needless to say, it's an impressive and powerful crowd.
• What can I expect when I get there? When you arrive, you'll notice that the restaurant (which is located a bit below street level) resembles a home living room, with a family-ish décor and kitschy pictures. There's a jukebox in the corner that is famous for some reason, and there's a small six-person bar toward the front, where barkeep Nickey Vest will get you what you need. For those of you looking for a bit of trivia, they call him Nickey Vest because he has a collection of hundreds of vests. Original, eh?

Since you or I will probably never eat there here is their recipe for sauce and meatballs.  It's the best ever.  I apologize for the lengthy description but I think it's an interesting story.

Rao's Marinara Sauce:

two 28-ounce cans whole tomatoes with basil, must be imported San Marzano tomatoes

NOTE:  Buy them at an Italian grocery or a specialty grocer, there are several brands available.  Skip this recipe if you don't use these tomatoes, it makes that much difference!

  1/2 cup olive oil

6 tablespoons minced onion

4 cloves garlic, peeled and minced

Coarse salt and freshly ground pepper

12 leaves fresh basil, torn

pinch of dried oregano

1. Remove tomatoes from can and place in a large bowl, reserving juices.
2. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside.
3. Place oil in a large, nonreactive saucepan over medium-low heat.
4. Add onion, and cook until soft and just beginning to brown, about 3 minutes.
5. Stir in garlic and cook about 30 seconds.
6. Stir in tomatoes and reserved juices; season with salt.
7. Increase heat and bring to a boil.
8. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
9. Stir in basil and oregano and season with pepper, continue cooking 1 minute more.  Remove from heat and serve.

Rao's Frankie's Meatballs:

1-pound lean ground beef

1 pound ground pork

2 cloves garlic

2 large eggs

1 cup freshly grated Pecorino Romano cheese

1 1/2 tablespoons chopped fresh Italian parsley

coarse salt and freshly ground pepper

2 cups plain dry breadcrumbs

2 cups water, room temperature

1 cup olive oil

cooked pasta, for serving, optional

1. In a large bowl, combine beef and pork using your hands.
2. Mince garlic and add to meat mixture along with eggs, cheese, and parsley, season with salt and pepper.
3. Continue mixing with your hand until well combined.
4. Add breadcrumbs and mix well.
5. Add water, 1/2 cup at a time, and continue mixing until mixture is quite moist.  Watch out here, if you add too much water you won't be able to shape them so keep checking to make sure they still form into balls.
6. Shape mixture into 2-inch balls (64 grams each).  Makes 14 to 18 large meatballs.
7. Heat oil in a large skillet over medium-high heat.  Smash the other clove of garlic with the back of a knife and add to the skillet.
8. Cook until lightly browned and fragrant, 1 to 2 minutes: remove with a slotted spoon and discard.
9. Working in batches, add meatballs to the skillet.
10. Cook until browned and cooked through, turning, about 10 minutes.
11. Drain on paper towels and serve immediately with noodles and sauce.
12. You can also place the meatballs in the sauce and simmer for 20 minutes and serve over noodles.