Recipe by Rick B(2)
A hand me down recipe of true Italian origin that was shared with me by a good friend. The recipe has been in his Italian family for years. Very simple to make with a fairly short cooking time as compared with others!!!!
Top Review by bigred1442
This is just the wy my Italian mother-in-law made hers, so I know it's authentic. She always used pork neckbones and I'm convinced that's what gave the gravy the great flavor. The only problem is that cooking Italian from scratch makes the kitchen a mess! LOL!
- 3 lbs ground beef
- 3 slices white bread (water soaked)
- 2 eggs
- 2⁄3 cup grated romano cheese
- 3 1⁄2 teaspoons salt
- 1 1⁄4 teaspoons black pepper
- 2 teaspoons sugar
- 1 teaspoon garlic powder
- 2 teaspoons crushed dry oregano
- 4 cloves crushed garlic
- 1⁄2 cup vegetable oil
- 1 (29 ounce) can tomato sauce
- 1 (29 ounce) can tomato puree
- 1 (29 ounce) can water
- 1 (6 ounce) can tomato paste
- 2 -3 pieces of fresh pork necks or 2 -3 pieces pork ribs
Directions See How It's Made
- In a large pot combine tomato sauce, tomato puree, tomato paste, water, sugar, oregano, 2 tspn salt, 1 tspn pepper, garlic cloves and bring to a simmer on low heat.
- Combine ground beef, bread, eggs, Romano cheese, 1 1/2 tspn salt, garlic powder and 1/4 tspn pepper.
- Mix ingredients and form into meatballs 2-3" in diameter.
- In a large skillet use enough of the veg oil to have approx 1/8" covering bottom
- Heat on medium.
- When oil is hot enough, brown meatballs on all sides and add to pot with sauce.
- Brown pork neck or ribs in same pan and add to sauce.
- Add at least 1/2 of remaining oil in skillet to pot.
- Don't forget to add all of those small cooked bits from skillet bottom.
- (Great Flavor!!!) Any excess oil or fat can be spooned off of sauce after cooking.
- Cook uncovered (simmer) for 1 1/2 hrs.