2 T olive oil
1 Lb meaty pork bones (neck, spareribs..)
1 Lb veal stew meat or 2 veal shoulder chops
Fresh ham hock (Not smoked)
Any good beef bones
1 Lb Italian sausage
4 garlic cloves
¼ C tomato pasate
3 lg cans Italian tomatoes (28 oz) – peeled (San Marzanos best)
(I use an extra can of puree to add to the meatballs after browning)
2 C water
(some leftover red wine if you have it)
salt & pepper
6 lg basil leaves, gently torn
½ Lb each ground pork and ground beef
½ C plain bread crumbs
1 tsp minced garlic
½ C pecorino Romano OR Parmigiano-Reggiano cheese
2 T chopped flat leaf parsley
1 tsp salt
2 T olive oil
1) Start by browning meats in olive oil in large heavy pot over medium heat. Part pork dry, brown…..15 minutes or so. Remove pork to plate and do same with veal (or beef shank section, or chicken legs…whatever meats you are using) Don’t rush this, brown the meat and let the flavors develop.
2) Brown sausages, set aside.
3) Combine ground pork and beef, bread crumbs, eggs, garlic and cheese. Form the meatballs but bake them off separately (about 20-30 minutes at about 350-375º F depending on size) and then add some sauce over the top to cover to allow them to re-absorb moisture and flavor.
3) Drain off excess fat from the pot. Add garlic coves and cook for about 2 minutes until golden. Remove and discard garlic. Stir in tomato paste and cook it for about 1-2 minutes. Add canned tomatoes (crush by hand, puree through mill, do a minimal food processor spin – whatever you prefer for chunkiness).
4) Add a little salt and pepper; add water and a few glugs of red wine. Return meats EXCEPT sausage and meatballs to sauce and cook over low heat, (about 1 hour) stirring now and again from the bottom up to avoid sticking.
5) After an hour, test for taste and add salt, wine or a tsp of sugar to correct the balance. Add the sausages, and meatballs and continue slow simmer for about another hour.