Directions: |
Directions:Meatball cooking instructions:
Combine the first eleven ingredients, mix by hand until well-blended. Meat mixture should be very moist; if it’s too dry add a little more milk to the mix until the mixture is very moist. If it’s too dry, the meatballs will be like golf balls. Form into meatballs and fry until all meat is used up. Meatballs should be cooked in the large stockpot that the sugu is going to be made in. If you can find pork neck bones, brown them in the stockpot and put aside in large bowl. Add sausage pieces in same pot that meatballs were fried in. As the pieces finish cooking, put in a bowl to the side. Add olive oil if needed.
Sugu cooking instructions:
There will lots of brown bits and some grease left in the bottom of the stock pot. Add the olive oil to the stockpot and heat up. Add onions and cook until soft, then add garlic and stir into the onions and cook until fragrant, around 30 seconds. Add the wine to the onions and garlic, scrapping the bottom of the pan and deglaze. If you need more liquid, add a little more wine or water as needed. This will add quite a bit of flavor to the sugu.
Open up the canned tomato paste, puree and crushed tomatoes. As soon as the wine/onion/garlic mix reduces down a little bit, add the puree and crushed tomatoes to the stockpot; add one can (28 oz) of water for both the puree and crushed tomatoes. Stir into the wine mix. Add the tomato paste into the mixture, and then add 4 cans of water for every can of tomato paste into the stock pot. Keep stirring to break down the paste. Add the oregano, basil, bay leaf, parsley, salt and sugar. Stir all the ingredients into the sugu until well incorporated. Taste the sugu to check to make sure there are enough salt, sugar and spices. Adjust the seasonings to taste if needed.
Add the meatballs, sausage and neck bones to the sugu and bring to a boil. As soon as it comes to a boil, reduce the temperature and let it simmer. Check your sugu continuously and stir it constantly while cooking so the meatballs, sausage and sauce do not stick on the bottom of the pot.
Simmer the sugu for a minimum of 2 hours. If the sauce is too thick and there doesn’t seem to be enough sauce for all of the meat, then you can add a jar of store bought sauce to help stretch it a bit. If it's too thin, continue to cook, uncovered to reduce and thicken the sauce. |
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