Yield 4 serving(s) Number Of Ingredients 23 Steps:
Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes. While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it’s really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs. In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won’t brown properly. Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes. You can serve them with your favorite pasta right away, but these improve in flavor if they’re cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.
Time 2h20m Yield 6 Number Of Ingredients 17 Steps:
In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Number Of Ingredients 18 Steps:
Boil, peel and mash the yellow potatoes. Mix in 1 Tbs of olive oil and set aside. In a medium bowl, mix together: pork, beef, grated Parmigiano Reggiano, parsley, salt, black pepper, minced garlic and nutmeg. Beat one whole egg and add to the mix. Add the mashed potatoes. Mix all ingredients thoroughly with a spoon or your hands. Cover and refrigerate at least 2 hours. Even better? Let them rest for 8-24 hours to allow the flavors to develop. Add several tablespoons of olive oil, the garlic, and tomato pulp or purée to a medium pot. Bring the sauce to a boil then reduce heat. Add salt, red chili pepper and fresh basil to taste. Simmer covered for 30 minutes. Remove the cloves of garlic from the sauce after the simmer. Form meatballs into 20-22 round balls. Coat each ball with fine breadcrumbs. Add a high-heat oil (like peanut) to a skillet (about 2 inches or 5 cm high). Heat oil to around 355° F - 375° F (180° C - 190° C). Fry the meatballs in batches. When the bottom of the meatballs brown, flip and continue frying until golden brown. When you think the batch is done, remove one meatball and cut open to inspect. Meat should NOT be pink inside. When meatballs are finished frying, transfer to a surface covered with paper towels. Bring tomato sauce to simmer. Add meatballs to the sauce. Simmer meatballs in sauce for 30 minutes and serve!
Time 3h40m Yield 3-4 quarts, 12-16 serving(s) Number Of Ingredients 14 Steps:
Lightly coat bottom of a large 8 quart stock pot with Olive oil(roughly 3-4 Tbs.) Starting with a higher heat,heat oil and add onions. Stir to coat and cook 1-2 minutes. Add garlic and cook till all are soft not browning. Add two cans of crushed tomatoes. Lower heat just a bit to avoid splatting. With your hands crush the whole tomatoes into smaller pieces in a large bowl, leaving some larger pieces.(this adds the love) Add to pot. Stir and cook 1-2 minutes. Add 2 cans of tomato sauce. Use water to rinse out large cans and add the tomato paste to the water in the large can and stir to dissolve. Add to the pot and stir well. Add basil, oregano and sugar, salt and pepper. Bring back to a bubble and lower heat and simmer. Bake 2-3 lbs. Sweet Italian Sausage in a 350 degree oven for 45 minutes. Add to sauce. Do not clean the pan. Make My Italian Meatballs #105179 then add to pan from sausage to bake. Add to sauce and continue to simmer 1-2 hours. Serve over your favorite pasta. Enjoy!
