Time 3h30m Number Of Ingredients 16 Steps:
Dice 1 onion. In a large bowl hand crush the tomatoes. Alternatively, pulse the tomatoes in a blender for 2-3 seconds. Coat the bottom of a large heavy pot with a 1/2 cup of olive oil and saute the onions on medium-low heat until translucent (about 5 minutes). Add the tomato paste to the onions and cook for 5 minutes, spreading the paste around with a wooden spoon. Add in all the hand crushed tomatoes, 1 tsp of kosher salt, 1/2 tsp black pepper and 1/2 tsp of sugar. Stir the sauce until incorporated and cook on a low simmer with the lid left slightly ajar. Stir the sauce every so often (very important!) to avoid sticking. The sauce should cook on low heat for at least 2.5 to 3 hours but longer will be better. Begin by grating 3/4 cup of parmigiano reggiano, mincing a half cup of fresh parsley, and creating garlic paste from 3 garlic cloves. Add the beef and ground pork to a large mixing bowl and season with 2 tsp kosher salt and a 1/2 tsp black pepper. In a small bowl beat 2 eggs and set aside. To the meat, add the breadcrumbs, grated cheese, parsley and garlic paste. Pour the eggs in and mix everything together. If the mixture is too dry, add one more egg to the mix. With wet hands roll approximately 2" size meatballs. The meatballs can be baked on a sheet pan with wire rack at 375f for 25-30 minutes or until brown in the middle of oven. Place the browned meatballs in the sauce and cook for a minimum of 1 hour on low heat to allow the meatballs to absorb the flavor of and braise in the sauce. When the meatballs are finished, serve with choice of pasta, grated cheese and Italian bread. Enjoy!
Time 3h20m Number Of Ingredients 19 Steps:
Heat oven to 425 degrees. Line 2 large, rimmed baking sheets with aluminum foil. Brush the foil with olive oil. Arrange (in a single layer) pork neck bones or country-style ribs on one baking sheet and the Italian sausages on the second baking sheet. Brush the tops of all the meats lightly with olive oil. Cook meats in the preheated oven, until deep golden brown on all sides, turning as needed to cook evenly. Allow approximately 1 hour for the pork necks and ribs and 40 minutes for the sausage. Set cooked meats aside. Meanwhile, in a very large, heavy-bottomed stock pot, brown ground beef and pork, over medium heat, crumbling into small pieces. Remove ground meats to plate and set aside. Drain all but 2 tablespoons of the fat from the pan. Add onions, minced garlic, and carrots and cook over medium heat for 6-8 minutes until they soften and begin to caramelize. Add the wine to the pot and cook, scrape up any brown bits from the bottom of the pot. Continue to cook until the wine is reduced by half. Add whole tomatoes with their juices, tomato paste, water, bay leaves, oregano, fresh basil, rosemary, salt, and pepper. Add the browned grounded meats, pork necks or country style ribs, and sausages back to the pot. Bring the gravy to a boil then reduce the heat and simmer. Simmer, uncovered for about 3 1/2–4 1/2 hours. If you have the temperature right, you should see a cheerful little bubbling on the surface of the gravy. Moderate the heat to maintain this gentle simmer throughout out cooking time. Stir occasionally so the meats don’t stick. If the gravy becomes too thick as it simmers, add water. (If it’s simmering gently, you shouldn’t need to add any extra water.) While the sauce simmers, make the meatball. After the sauce has cooked for 3 1/2 - 4 1/2 hours and is nice and thick, give it a very good stir, digging down to the bottom of the pot, then add the meatballs. Continue to simmer the gravy without stirring for another 30-40 minutes, or until the meatballs are hot and the flavors marry. Remove bay leaves. You’re READY to Serve. Mangia! Mangia!
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.
Time 2h45m Yield 4 to 6 servings Number Of Ingredients 23 Steps:
Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside. Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Saute until the onion is soft and beginning to brown, about 5 minutes. Add juiced tomatoes, red wine, Parmesan and salt. Add the tomato paste and the water and stir together over medium heat. *Cook’s Note: Tomato paste should be added after making meatballs and ribs. Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour. Heat 1/2-cup of oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and saute over medium-high heat, turning them until they are brown all over. *Cook’s Note: As soon as you can pick them up with a fork, they are ready. You don’t want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer. Cut the ribs apart and remove the membrane. Saute them in 1/2-cup oil until very brown and remove. Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce. Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce
Time 2h Yield 6 servings Number Of Ingredients 23 Steps:
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
Time 2h15m Yield 8 cups Number Of Ingredients 20 Steps:
To make the sauce, heat the oil in a large heavy pot over medium heat. Pat the pork dry and put the pieces in the pot. Cook turning occasionally, for about 15 minutes or until nicely browned on all sides. Transfer pork to a plate. Brown the veal in the same way and add it to the plate. Place the sausages in the pot and brown on all sides. Set the sausages aside with the pork. 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 food mill (I use a Braun hand blender) 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, 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 in the sauce. Transfer the meatballs to a plate. After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender. To serve, remove the meats 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.
More about “sunday gravy real italian spaghetti sauceand meatballs recipes”
Time 8h Yield 12 Number Of Ingredients 21 Steps:
Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig’s feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes. Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig’s feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs. Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter. Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary. Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.
