Time 3h Yield 22 meatballs, 4 serving(s) Number Of Ingredients 24 Steps:
Place 1 tablespoon of the olive oil in skillet over medium heat. Saute the onion and garlic in it for 3 minutes or until the onion is translucent. Set aside and allow to cool. In a large bowl, mix together the three meats with the bread crumbs, cheese, the cooled onion and garlic, parsley, salt and pepper and eggs. Shape the mixture into medium sized ovals, the size of extra large eggs. You should end up with about 22 meatballs. Brown he meatballs in 2 tablespoons of olive oil and proceed with the recipe for the famous Sunday gravy or simply submerge them in your favorite tomato sauce and gently simmer until tender. 1 to 1 1/2 hours, stirring periodically, always careful not to break the meatballs. When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve. Sunday Gravy: Place the 1/4 cups of olive oil in a very large heavy bottomed saucepot over medium heat. Saute the garlic for about 1 minute or until slightly golden. Add the tomato paste and fry it with the garlic for 5 minutes or until the paste is bubbling, constantly stirring so as not to burn it. Stir in the 12 tomato paste cans of water and allow to simmer for 20 minutes or until thick. Add the pureed tomatoes, the 1 1/2 tomato cans of water, the oregano, salt, basil and red pepper flakes. Bring to a boil then lower the heat so that the sauce barely simmers. Place a wooden spoon under the cover to keep the pot partially opened. While the sauce cooks, place the remaining olive oil in a large skillet over medium high heat and begin to brown the meat components evenly on all sides. After the sauce has been simmering over low heat for 2 hours, add the meat to it, being careful not to break the meatballs. Make sure the meat is completely covered by the sauce and continue to cook for 1 to 1 1.2 hour more hours, stirring periodically, always careful not to break the meatballs. When the sauce is ready, skim the excess oil from the top, adjust the seasoning and serve.
Time 3h45m Yield 8 to 10 servings Number Of Ingredients 28 Steps:
Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper. Rub each piece of meat with the garlic clove. Sprinkle each slice of meat with and equal amount of cheese and parsley. Add salt and pepper, to taste. Roll the meat up tightly like a cigar, and tie with butcher’s twine to keep meat rolled while cooking. Heat oil in a large saucepan over high heat. Add the meat rolls and fry for about 6 minutes or until evenly browned. Reserve meat for gravy. Meatballs: Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients. Add bread crumbs to mixture. Slowly add water, 1 cup at a time, until mixture is moist. Shape meat mixture into balls, approximately 2 1/2 to 3-inch balls. In a large skillet, heat oil. The oil should be very hot, but not smoking. Place the meatballs in pan, and fry in batches. When the bottom half of meatball is browned and slightly crispy, turn over and cook top half. Remove from pan and drain on paper towel. Sunday Gravy: In a large saucepan, heat oil over medium heat. Add the garlic and toss to coat with oil. Cook meat a few pieces at a time, about 5 minutes, until nicely browned on all sides. Remove meat from pan and set aside. When garlic cloves have browned, remove and discard them. Combine tomato paste and water and stir into oil. Stirring constantly, cook for 2 to 3 minutes. Add the tomatoes and juice, raise heat, and bring to a boil. Using a tomato can, measure 2 cans of cold water, add to pan, and return to a boil. Return beef and pork to the sauce, and add salt and pepper, to taste. Bring to a boil and allow to boil for 5 minutes. Lower heat and partially cover pan. Cook for approximately 2 hours stirring occasionally until meat is almost falling apart and sauce is thick. One hour before sauce is ready, add the beef or pork braciola and sausage. Add the meatballs at the same time. To serve: Remove meat from sauce. Serve sauce over pasta, and the meats on a separate platter.
Number Of Ingredients 24 Steps:
Meatballs: Place 1 tablespoon of the olive oil in skillet over medium heat, saute the onion and garlic for 3 minutes or until the onion is translucent. Set aside and allow to cool. In a large bowl, mix together the three meats with the bread crumbs, cheese, the cooled onion and garlic, parsley, salt and pepper and eggs. Shape the mixture into medium sized ovals, the size of extra large eggs. You should end up with about 22 meatballs. Brown the meatballs in 2 tablespoons of olive oil and proceed with the recipe for the famous Sunday gravy. (Alternatively, pre-heat oven to 400° , place meatballs on baking sheet, bake for 20 minutes or until golden brown) Sunday Gravy: Place the 1/4 cup of olive oil in a very large, heavy bottomed saucepot over medium heat. Saute the garlic for about 1 minute or until slightly golden. Add the tomato paste and fry it with the garlic for 5 minutes or until the paste is bubbling, constantly stirring so as not to burn it. Stir in the 12 tomato paste cans of water (9-cups) and allow to simmer for 20 minutes or until thick. Add the pureed tomatoes, the 1 ½ whole tomato cans of water (6 ½ cups), the oregano, salt, basil and red pepper flakes. Bring to a boil then lower the heat so that the sauce barely simmers. Place a wooden spoon under the cover to keep the pot partially opened. While the sauce cooks, place the remaining olive oil in a large skillet over medium high heat and begin to brown the meat components evenly on all sides. After the sauce has been simmering over low heat for 2 hours, add the meat to it, being careful not to break the meatballs. Make sure the meat is completely covered by the sauce and continue to cook for 1 to 1 1/2 hour more hours, stirring periodically, always careful not to break the meatballs.
Time 1h20m Yield 4 servings Number Of Ingredients 20 Steps:
For the meatballs: In a bowl, combine the beef, pork, veal, breadcrumbs, Parmesan and parsley. In a separate bowl, combine the ricotta and eggs and sprinkle with salt and pepper to taste. Whip with a whisk until fluffy. Fold the ricotta mixture into the meat mixture. Form the mixture into golf-size balls. Pour about 2 inches of canola oil into a frying pan and slowly bring the temperature to 350 degrees F. Line a plate with paper towels and set aside. Fry the meatballs until golden brown, about 2 minutes per side. Transfer to the lined plate. For the sauce: Coat the bottom of a large saucepan with olive oil and heat over medium heat. Add the garlic and red pepper flakes and cook until the garlic is lightly brown, 30 seconds. Deglaze with the marsala, then add the stock and cook, stirring, until reduced by half. Add the tomatoes and sugar and bring to a simmer. Add the meatballs and cook, 30 minutes. Add the basil. Meanwhile, bring a large pot of salted water to a boil and add the penne. Cook to al dente, about 13 minutes. Add the strained penne to a large saute pan and ladle in some of the sauce, then cook over high heat just long enough to coat the pasta and simmer the sauce. Lower the heat and add the grated Parmesan. Toss in the pan to coat well. Serve with immediately with meatballs.
Time 3h10m Yield 16 serving(s) Number Of Ingredients 15 Steps:
SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until “saucy”. Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot. Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves. Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT! Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different. I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.
Number Of Ingredients 19 Steps:
Hat olive oil in 8 quart pan. Put sausage in hot oil, and brown on all sides. Remove to paper towels. In same oil used to brown sausages, slowly soften your chopped oinion. Crush your whole tomatoes by hand in bowl. When onions are lightly brown and softened, add your plum tomatoes, tomato paste, water, salt and pepper. Bring to a boil. Lower to a simmer, toss sausage back in. Cook over low heat for 2 1/2 hours, stirring occasionally, cover slightly opened. Meanwhile, make Meatballs: Mix together all ingredients by hand just until they come together. Roll into even sized balls. Fry in vegetable oil till browned on all sides. Throw into gravy the last half hour of cooking time.
