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Recipe Italian Meat Sauce II (Pasta)
Home Cooking Recipes
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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