9 July, 2015
Manzo e maiale salsa
Sauce with Meatballs, Sausage, and Pork: Italian-American “Sunday sauce or gravy”, the primary difference being the addition of a greater variety of meat in the American version, most famously meatballs (hence spaghetti and meatballs), braciole, sausage, and pork chops. There is great variety in the Sunday meat sauce that is passed down from generation to generation in Italian-American families. Some families brown the meatballs and other meat cuts before putting them into the sauce, others do not. Some add red wine, others do not.
- 1 28 28-oz. can peeled tomatoes (or crushed)
- 6 oz tomato paste
- 4 tbsp salt
- 4 tbsp Pepper
- 1 Onion chopped
- 1/2 Parmesan cheese freshly grated
- 1/4 lb Sausage (sweet and hot, usually 1 of each)
- 1/4 lb Beef top round steak, cut 3/4 inch thick
- 1 lb Pork chops, 3/4-inch thick
- 1 lb Ground beef
- 1/4c cup Wine (Red)
- 1 tbsp sugar
- 2 eggs
- bread crumbs
- 1/2 cup Parsley -- chopped
- Begin making the meatballs by placing the ground beef into a mixing bowl, add 2 eggs, bread crumbs, 1/4 cup of Parmesan cheese, hand full of chopped parsley and table spoon each of salt and pepper. Mix thoroughly and form meatballs.
- Use a baking sheet and add olive oil that just covers all over the pan. Add your meatballs onto the pan with the pork, beef, and sausage.
- Place in over and 450 degrees and just lightly brown the outside but do not cook all the way. Drain the oil with all the meat juice and fat to your sauce pot. You will use this to sauté your onion in next step. This will give you a meaty sauce flavor.
- Once onion is beginning to brown, add your crushed tomatoes, add rest of salt and pepper, wine, sugar and begin to stir until you have the right consistency. Once you feel you have the right consistency, add all of your meat covering all the meat and simmer for 2 1/2 hour. Check for taste throughout simmer.
- Place meats in a serving bowl
- Place pasta with sauce in serving bowl
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Nutrition Facts
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