Directions: |
Directions:Using a food mill or grinder, grind all the cans of tomatoes into a bowl.
In large heavy pot (like a Cruset) heat 2 - 3 tbsp olive oil to high temperature on top of the stove. Add the sausages and beef shank and salt generously. Add roughly sliced onions and crushed garlic. Let meat brown with only a little stirring.
Once the meat is brown and the onions are soft, add 1/2 - 1 cup white wine to deglaze the pan, be sure to get up all the nice brown bits. Once the wine has reduced a bit, gradually add the tomatoes (which are now the consistency of sauce). Stir occasionally until the sauce comes to a boil, and let boil for awhile then turn down to simmer so the sauce will thicken. The sauce should stay on the stove for 2-3 hours.
Meanwhile, you can be making the meatballs. Mix the beef, pork and veal in a large steel bowl. Add 7 handfuls of breadcrumbs and 7 handfuls of Romano cheese (basically equal amounts). Mix together and add in garlic and chopped parsley (enough to your liking). Then add eggs one at a time. Using a wooden spoon keep mixing in more eggs. The mixture should be quite loose - too loose to form a meatball. I have added as many as 9 eggs, depending on how much meat and breadcrumbs/cheese I end up with. Put the mixture uncovered in the fridge for an hour. You cannot add more eggs after it's been in the fridge so you need to get the consistency correct upfront.
Heat a sturdy cast iron pan over the stove on medium heat with enough vegetable oil to cover the bottom of the pan and up the side about 1/4 inch or less. Form the meat into small meatballs and place several in the hot pan in batches. Let brown and turn, and continue to turn and brown until they are brown on all sides and remove and drain onto a plate with paper towel. The meatballs are only browned at this point, let each batch cool as the next batch cooks, then put the cooled meatballs into the sauce to finish cooking. Repeat until complete. The meatballs need about 1 hour cooking in the sauce at a simmer to be thoroughly cooked through.
Cook pasta of your choice as per package directions. Italian style is to serve the pasta with sauce first, then on a separate plate serve the meatballs, sausage, etc. second. |
This recipe for Sunday Sauce is from