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Recipe Italian Meat Sauce II (Pasta)

Home Cooking Recipes
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Required Ingredients:

  • 4 tablespoons extra virgin olive oil, divided
  • 1 white onion, diced
  • 3 cloves garlic, crushed
  • 2 (28 ounce) cans crushed tomatoes
  • 2 (28 ounce) cans whole peeled tomatoes
  • 3/4 cup chopped Italian flat leaf parsley, divided
  • 2 teaspoons garlic powder, divided
  • 1 pound ground beef chuck
  • 1 cup bread crumbs
  • 1 egg
  • 3 tablespoons milk
  • salt and pepper to taste
  • 1/2 pound hot Italian sausage
  • 1/2 pound mild Italian sausage
  • 1/2 pound pork neck bones
  • 1/4 cup red wine (optional)

Preparing/Cooking:

  • Heat 2 tablespoons olive oil in a large saucepan over medium heat.
  • Saute onion and garlic until onion is soft and translucent.
  • Pour in crushed tomatoes and whole tomatoes.
  • As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot.
  • Season with 1/4 cup of the parsley and 1 teaspoon garlic powder.
  • Cover, and reduce heat to low.
  • In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste.
  • Mix ingredients with your hands until well blended.
  • Form into small, golf ball-size meatballs.
  • Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks.
  • Heat 2 tablespoons in a large skillet over medium heat.
  • The oil should be slightly smoking.
  • Slice open the remaining links of hot and mild sausage, and crumble into the pan.
  • Saute, continually breaking up the pieces, until they are all golden brown.
  • Transfer to the sauce.
  • Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown.
  • You may need to do this in stages, and continually transfer into the sauce when browned.
  • Drain excess fat.
  • Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan.
  • Let the wine reduce to about half, then transfer into the sauce.
  • Frequently stir, and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan.
  • Finish by stirring the remaining fresh parsley into the sauce.
  • Spoon sauce over your favorite pasta and serve the meat on a separate plate.
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