(by Catherine Gigante-Brown)
olive oil (as needed)
meatballs (see recipe below)
9 Italian sausages (I usually use 6 sweet and 3 hot to give it a little kick)
1 pork braciola
1 chicken quarter
3 cloves of garlic, minced
1 large onion, coarsely chopped
dashes of dried basil, oregano, and parsley
3 cans (28 oz. each) crushed tomatoes
1 can (15 oz.) tomato sauce
water (as needed)
dash of sugar (optional)
In a frying pan brushed with olive oil, brown the meats.
Remove to a bowl when done.
In a 4-quart pot, cook garlic and onion until slightly soft.
Add basil, oregano, and parsley.
Add crushed tomatoes and tomato sauce.
Use a small amount of water to clean out the cans and add to the pot.
Bring to a light boil.
Add the meats and their juices, cover, and simmer for 2 - 3 hours, until the bright red color mellows into a rich orange.
Stir occasionally and taste. If the sauce is a bit acidic, add a dash of sugar to neutralize.
Serves 8 - 10, enough to cover 2 lb. pasta. Freezes well to enjoy later.
Meatballs
1 1/2 lb. chopped meat (mixture of veal, pork, and beef is best)
1 large egg
1 slice of bread (any type, preferably the end), soaked in milk, squeezed almost dry, then broken into fine pieces between thumb and forefinger
1/2 small onion, minced
2 cloves garlic, minced
dashes of dried basil, oregano, and parsley
1 T. grated cheese
seasoned bread crumbs (as needed)
olive oil (as needed)
In a large bowl, mix all of the ingredients (except olive oil) by hand, adding as much bread crumbs as necessary so it will stick together.
Break off pieces of the mixture and roll into balls between your palms. (The size is up to you.)
In a frying pan brushed with oil, brown meatballs on all sides.
Use for Sunday Sauce, or drop into a pot of bubbling spaghetti sauce and simmer until the sauce is done, or eat as is.
Makes approximately 12.
(Read Sunday Sauce, the story that accompanies this recipe.)
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