Ingredients: |
Ingredients: 6 5-6 inch “plain” Italian Sausages (not seasoned)
2 lbs 12% Ground Beef
6-8 Spare Ribs (baby back) or Pork Chunks (“bone in” ribs add more flavor – if not available use pork strips) cut into pieces
2 rolls Bracole – 1/8” sliced round steak or rump roast (Top Value market in San Pedro has them already cut)
(Best meats are purchased at AI market or South Shores Meat in San Pedro.)
3 28 oz Tomato Puree
2 12 oz Tomato Paste
½ cup Sweet Wine or 3 T sugar
3 Green onions, chopped (white part only)
1 cup Bread crumbs (Contadina or store house brand – not seasoned)
2 Eggs
Italian large leaf parsley
2 T Raisins
2 cloves garlic, sliced
Cooking spray
Salt
Pepper
Heavy cord to tie bracole
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Directions: |
Directions:Assemble Bracole
Lay meat on a large piece of foil.
Arrange garlic, parsley sprigs and raisins on meat so that they are evenly spaced and distributed. Sprinkle with salt and pepper.
Roll meat into jellyroll shape, using foil to help roll the meat tightly. Tie with cord or heavy thread.
Spray cooking spray in a large pot big enough to hold all of the meat and sauce you plan to prepare. Heat pot and lightly brown bracole on all sides. Set aside.
Make Meat Balls
Beat eggs in a large bowl. Combine breadcrumbs, ½ tsp salt, ½ tsp pepper, and ground beef. Mix in eggs. If the mixture looks too wet or dry add ingredients to correct texture, if you like. Shape into 2” diameter meatballs and brown in the same frying pan used to brown the bracole. Set aside.
Brown Meats
Lightly brown Italian sausage and spare ribs or pork in the same pot. Set aside.
Make Sauce
Heat the pot you used to brown the meats, and sauté the onion until soft.
Add about ½ cup sweet wine (or sugar) and stir well.
Add tomato paste and stir well. Add 1 cup more wine if paste is too thick (add 1 cup water if using sugar instead of wine).
Add tomato puree and stir well.
Add all meats (it will be a full “tub” but this adds the flavor by cooking together).
Cook on very low for 2 ½ - 3 hours. (I find that stirring might break your balls until the sauce has cooked for 30 minutes or so, so I <> the pot and try to move the meats around.)
To serve, remove the meats from the sauce and set out on a platter. This recipe will make a lot of sauce – some to eat now – some to save for later. Scogs and Co. families like to make a special occasion dinner using all meats, sauce, eggplant, etc…or save the meats and some of the sauce for other nights…or make up small containers for take home or freeze. Uncle Scogs and I have taken to making a BIG BATCH (doubling this recipe) then freezing in small containers for later days. MANGIA!!
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This recipe for Nonnie Scog's Sauce is from