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Squisito! Now that’sa meatball in tomato sauce!

Forget the Chef Boyardee. Try this classic Italian meal at home, courtesy of chef Lachlan Mackinnon-Patterson of Frasca Food. Here's the recipe.

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: House-made Tomato and Meatballs, from Frasca Food & Wine, in Boulder, Colo.

The key ingredient for Chef Lachlan Mackinnon-Patterson’s House-made Tomato and Meatballs recipe, served at Frasca Food & Wine in Boulder, Colo., is the tomatoes! San Marzano tomatoes are plum tomatoes named after the region of San Marzano near Naples, Italy. These firm and meaty tomatoes are traditionally known as the best choice for a great tasting tomato sauce. Serve over your favorite pasta on a cold winter’s night!

House-made Tomato and Meatballs is served at Frasca Food and Wine for $23.00. This recipe is meant to serve 2.

Tomato Sauce Ingredients
3 cups San Marzano tomatoes2 cloves slivered garlic1/4 cup small diced onions1/2 cup picked basil1/4 cup olive oil2 cups chicken stock1/2 cup grated parmesan cheeseSalt and pepper

Meatball ingredients
1 cup veal1/8 cup lamb1 tablespoon bacon1 teaspoon minced shallots1 teaspoon parsley1 egg1 tablespoon ricotta cheese1 tablespoon Montasio cheese2 tablespoon bread crumbs (no crusts)1 teaspoon kosher salt

Steal This Recipe® step-by-step Instructions

Tomato Sauce Instructions
1) In a large saucepan, sweat garlic and onions in oil until translucent2) Add the tomatoes and the stock to the saucepan and bring to a simmer for five minutes3) Add the basil and remove from heat4) Blend until smooth in a food processor5) Salt and pepper to taste

Meatball Instructions
1) Grind or mix all ingredients together2) Form the mixture into golf ball-shaped balls3) Poach in chicken stock at 155 degrees fahrenheit for 25 minutes

Plating Instructions
1) Cook your favorite pasta in boiling salted water2) Add meatballs to tomato sauce and stir in pasta when cooked3) Plate in large bowls and sprinkle generously with parmesan cheese

Frasca Food & Wine1738 Pearl StreetBoulder, Colorado303-442-6966www.frascafoodandwine.comWant to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at