- Meatballs:
- 3 slices white bread, torn into pieces
- 1/4 cup milk or water
- 1 1/2 pounds ground beef
- 2 eggs
- 1/2 cup grated Romano cheese
- 1 pinch dried parsley
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- Sauce:
- 3 tablespoons olive oil
- 4 onion, chopped
- 6 cloves garlic, chopped
- 12 (3.5 ounce) links sweet Italian sausage
- 1 1/2 pounds cubed beef brisket
- 1/2 pound pork neck bones
- 4 (6 ounce) cans tomato paste
- 3 (28 ounce) cans crushed tomatoes
- 1/2 cup red wine
- 4 bay leaves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried parsley
- 1 teaspoon dried basil
- salt and pepper to taste
- 3 (16 ounce) packages dry pasta
- To make the meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.
- To make sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.
- Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
- When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.
- Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.
03/01/2017
recipepes.com
Family Sicilian Sauce and Meatballs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
