Alright folks here is one of the best recipies you will ever need to know. Girls take notes…men make sure you listen…this is a recipe that makes the world go round. I got this recipe from my Grandparents who undoubtedly made the best Sunday sauce that I have ever had.
Let’s get started…
Meatballs-
In a large mixing bowl:One or two pounds of chop meat (one lb per 5 people more the better… LEFT OVERS!) You can use an assortment of meats…the traditional is the Pork, Veal, Beef trio. But you can just go solo with
Add one pound of chop meat (one lb per 5 people -the more the better… LEFT OVERS!) You can use an assortment of meats…the traditional is the Pork, Veal, Beef trio. But you can just go solo with ground Beef or ground Turkey.
For every pound of meat add one whole egg
Add a cup of grated Pecorino Romano grated cheese
Tablespoon or two of Fresh parsley
Half a teaspoon of Black pepper
3 or 4 Finely sliced or minced garlic
A cup of Bread crumbs – You can find good Gluten Free crumbs now for you Gluten Free’ers.
Cook your Balls-
Either put in the oven or fry them up.
They are ready when the get a nice brown color…i rotate them around to ensure they cook evenly
Note..They always seem to partially disappear even at this part in the process. Fried meatballs are a hot comodity.
Other Meats-
Find a skillet/pan/pot because we now have to brown our meats
I usually get a few hot and sweet sausages for the sauce
A Rolled up braciole or beef ribs are always incredible, and so is some type of pork as well
When browning add about a half of a sliced onion to help flavor the meats
My grandfather always added some red wine when he browned his meats. He also did this in the gravy pot that he used for the sauce. This creates the best tasting sauce but also a more oily sauce.
In a large pot add your browned meat-
Add 2 cans of tomatoes. I usually add the crushed ones or blend the whole tomatoes in a can to make a more creamy sauce.
Throw in a small bunch of basil
Throw in 2 Bay leaves
Pinch of sugar – (this ingredient is optional)
At this point I am simultaneously cooking my meatballs and when they are ready I put them in the sauce one by one.
Stir occasionally to ensure the bottom of the pot doesn’t burn the sauce. After a few hours you will see the sauce mature and darken. This is a great time to dip your favourite piece of Italian bread in for a fun sample.
When you are ready to Mangia, get another pot and bring some water to a boil and add pasta. Strain add the sauce and ENJOY!
ManRelm 