Ingredients: |
Ingredients: Sauce:
2 tablespoons olive oil
1 pound meaty pork neck bones or spareribs
1 pound veal stew meat or 2 veal shoulder chops
1 pound Italian-style plain or fennel pork sausages
4 garlic cloves
1/4 cup tomato paste
3 28-35 ounce cans Italian peeled tomatoes
2 cups water
Salt and freshly ground pepper
6 fresh basil leaves, torn into small pieces
Meatballs:
1 pound ground beef or a combination of beef and pork
1/2 cup plain bread crumbs, preferably homemade
2 large eggs
1 teaspoon very finely minced garlic
1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon olive oil
Serve:
1 pound shells or rigatoni, cooked and still hot
Freshly grated Pecorino Romano or Parmigiano-Reggiano
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Directions: |
Directions:Sauce:Heat the oil in a large pot over medium heat. Pat the pork dry and put the pieces of pork, veal, and sausages in the pot one at a time, brown, turning occasionally, for about 15 minutes, or until nicely browned on all sides. Transfer each to a plate once brown.
Drain off most of the fat from the pot. Add the garlic and cook for about 2 minutes or until golden. Remove and discard the garlic. Stir in the tomato paste and cook for 1 minute.
With a blender/food processor, puree the tomatoes, with their juice, into the pot. Or for a chunkier sauce, just chop up the tomatoes and add them. Add the water and salt and pepper to taste. Add the pork, veal, and sausages and basil and bring the sauce to a simmer. Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. If the sauce becomes too thick, add a little more water.
Meanwhile, make the meatballs:
Combine all the ingredients except the oil in a large bowl. Mix together thoroughly. Rinse your hands with cool water and lightly shape the mixture into 2-inch balls.
Heat the oil in a large heavy skillet. Add the meatballs and brown them well on all sides. (They will finish cooking later.) Transfer the meatballs to a plate.
After two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats very tender.
To serve, remove the pork and veal from the sauce and set aside, Toss the cooked pasta with the sauce. Sprinkle with cheese. Serve the meats as a second course, or reserve them for another day. |
This recipe for Sunday Gravy is from