Ingredients: |
Ingredients: Meatballs:
2 lbs. lean ground pork
1 lb. lean ground beef
*could add lean ground veal, if available
5 whole eggs
fresh parsley (1 sprig)
1 tbsp. Clubhouse brand "Spicy Pepper Medley"
1/4 to 1/2 cup Pecorino Romano cheese (the more the merrier)
bread crumbs (amount goes by feel)
Sauce:
2 796ml. cans Roma Tomatoes, crushed (or fresh garden tomatoes) - get the best Italian tomatoes you can
1 onion (do not chop - use full and peeled)
olive oil (to coat the pan)
4-5 fresh pork ribs - cut into bite size pieces
1 tbsp. Clubhouse "Spicy Pepper Medley"
2 fresh sausages - cut into bite-size pieces (use mild Italian if available)
3-4 fresh leaves basil
1/2 can water
3/4 tbsp. salt
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Directions: |
Directions:Meatballs:
Roll meat into balls by hand.
Add more bread crumbs to the mixture, if needed.
Allow meatballs to cool in the fridge for 24 hrs.
Add a splash of olive oil to coat the bottom of a flat baking sheet.
Heat pan on 2 stove top burners at medium high heat until oil is shimmering and hot. Test heat with a chunk of meat; it should sizzle.
Turn the pan down to medium heat and add the meatballs to the pan.
Brown the meatballs on all sides; no need to cook all the way through as they will finish cooking in the sauce.
Take off heat and allow to cool slightly before adding to sauce.
Sauce:
Add fresh ribs to a large stove top saucepan.
On medium heat, add 1 tbsp. olive oil to bottom of pot; allow to heat.
Add ribs to the pot and allow to brown, stirring occasionally.
Sprinkle dry "Spicy Pepper Medley" over cooking ribs.
Add cut-up sausages to the pot and allow to brown with ribs.
Pour 2 large jars of crushed tomatoes to pot.
Add 1/2 can water.
Gently add the meatballs to the sauce, not allowing them to break up.
Add salt, and a quick shake more of "Spicy Pepper Medley".
Continue to bring to a boil on high heat for 5-7 mins., then turn down to low and continue to simmer on low for 2 hours. (Do not cover.)
After 2 hours, reduce heat as low as possible and leave for another hour.
Don't forget to add Love!
Serve over your choice of pasta. |
This recipe for Nonna's Meatball & Pasta Sauce is from