This REC: Sunday Gravy With Meatballs is basically what I'll do, but I'm going to use Italian...
sausage instead of the neck bones and a piece of sirloin in place of the veal. I use fresh bread soaked in milk and not the dried breadcrumbs.
Sunday Gravy With Meatballs
Recipe By :Soprano's Family Cookbook
Serving Size : 8
For the sauce:
2 tablespoons olive oil
1 pound pork neck bones -- meaty, or spareribs
1 pound veal stew meat -- or 2 veal shoulder chops
1 pound Italian pork sausage links -- plain or fennel
4 garlic cloves -- peeled
1/4 cup tomato paste
3 35-ounce cans canned tomatoes
Salt and freshly ground black pepper -- to taste
6 fresh basil leaves -- torn into small pieces
For the meatballs:
1 pound ground beef -- or a combination of beef and pork
1/2 cup dry bread crumbs -- plain
2 large eggs
1 teaspoon very finely minced garlic
1/2 cup grated romano cheese -- (about 2 ounces) or Parmesan
2 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper -- to taste
2 tablespoons olive oil -- plus additional for the pan
For the sauce: In a large deep pot over medium heat, heat the oil. Pat the pork dry and add it to the pot. Cook, turning occasionally, until nicely browned on all sides, about 15 minutes. Transfer the pork to a platter.
Brown the veal in the same way and transfer it to the platter.
Place the sausages in the pot and brown on all sides. Transfer them to the platter.
Drain almost all of the fat from the pot. Reduce the heat to medium-low, add the garlic and cook until golden, about 2 minutes. Remove and discard. Add the tomato paste and cook, stirring, for 1 minute.
Add the tomatoes and their juices to the pot and season with salt and pepper to taste. (Before adding them to the pot: For a smoother sauce, use a food mill to puree the tomatoes and their juices. For a chunkier sauce, use a knife or blender to chop the tomatoes.)
Return the pork, veal and sausages to the pot. Add the basil, increase the heat to medium-high and bring the sauce to a simmer. Cover the pot partially and cook, stirring occasionally, for 2 hours. If the sauce becomes too thick, add a little water.
While the sauce is cooking, make the meatballs.
For the meatballs: In a large bowl combine the ground beef, bread crumbs, eggs, garlic, cheese, parsley and salt and pepper to taste and, using your hands, mix together thoroughly. Rinse your hands with cold water and lightly shape the mixture into tiny balls the size of small grapes. You should have about 12 dozen mini-meatballs. (If you wish to make meatballs to serve over pasta rather than include in Baked Ziti, shape the mixture into 2-inch balls.)
In a large, heavy skillet over medium-high heat, heat the oil. Add the meatballs and cook, turning as necessary, until browned on all sides but not cooked through. (Do not crowd the skillet; may have to cook in batches.) It may be necessary to add additional oil to keep the meatballs from sticking. Transfer the meatballs to a plate; they will finish cooking later.
After the sauce has simmered for 2 hours, add the meatballs to the sauce and cook, stirring occasionally, until the sauce thickens, the meatballs are cooked through and the larger meats are tender, about 30 minutes.
Reserve the pork, veal and sausage for a second course or for another meal or dice and add to the Sunday Gravy that remains and reserve both for another meal.
sausage instead of the neck bones and a piece of sirloin in place of the veal. I use fresh bread soaked in milk and not the dried breadcrumbs.
Sunday Gravy With Meatballs
Recipe By :Soprano's Family Cookbook
Serving Size : 8
For the sauce:
2 tablespoons olive oil
1 pound pork neck bones -- meaty, or spareribs
1 pound veal stew meat -- or 2 veal shoulder chops
1 pound Italian pork sausage links -- plain or fennel
4 garlic cloves -- peeled
1/4 cup tomato paste
3 35-ounce cans canned tomatoes
Salt and freshly ground black pepper -- to taste
6 fresh basil leaves -- torn into small pieces
For the meatballs:
1 pound ground beef -- or a combination of beef and pork
1/2 cup dry bread crumbs -- plain
2 large eggs
1 teaspoon very finely minced garlic
1/2 cup grated romano cheese -- (about 2 ounces) or Parmesan
2 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper -- to taste
2 tablespoons olive oil -- plus additional for the pan
For the sauce: In a large deep pot over medium heat, heat the oil. Pat the pork dry and add it to the pot. Cook, turning occasionally, until nicely browned on all sides, about 15 minutes. Transfer the pork to a platter.
Brown the veal in the same way and transfer it to the platter.
Place the sausages in the pot and brown on all sides. Transfer them to the platter.
Drain almost all of the fat from the pot. Reduce the heat to medium-low, add the garlic and cook until golden, about 2 minutes. Remove and discard. Add the tomato paste and cook, stirring, for 1 minute.
Add the tomatoes and their juices to the pot and season with salt and pepper to taste. (Before adding them to the pot: For a smoother sauce, use a food mill to puree the tomatoes and their juices. For a chunkier sauce, use a knife or blender to chop the tomatoes.)
Return the pork, veal and sausages to the pot. Add the basil, increase the heat to medium-high and bring the sauce to a simmer. Cover the pot partially and cook, stirring occasionally, for 2 hours. If the sauce becomes too thick, add a little water.
While the sauce is cooking, make the meatballs.
For the meatballs: In a large bowl combine the ground beef, bread crumbs, eggs, garlic, cheese, parsley and salt and pepper to taste and, using your hands, mix together thoroughly. Rinse your hands with cold water and lightly shape the mixture into tiny balls the size of small grapes. You should have about 12 dozen mini-meatballs. (If you wish to make meatballs to serve over pasta rather than include in Baked Ziti, shape the mixture into 2-inch balls.)
In a large, heavy skillet over medium-high heat, heat the oil. Add the meatballs and cook, turning as necessary, until browned on all sides but not cooked through. (Do not crowd the skillet; may have to cook in batches.) It may be necessary to add additional oil to keep the meatballs from sticking. Transfer the meatballs to a plate; they will finish cooking later.
After the sauce has simmered for 2 hours, add the meatballs to the sauce and cook, stirring occasionally, until the sauce thickens, the meatballs are cooked through and the larger meats are tender, about 30 minutes.
Reserve the pork, veal and sausage for a second course or for another meal or dice and add to the Sunday Gravy that remains and reserve both for another meal.
