Meatballs With Red Sauce

Total Time
2hrs 45mins
Prep 45 mins
Cook 2 hrs

A perfect old world Italian dish

Ingredients Nutrition

Directions

  1. n a large bowl, mix together the meat, egg, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper.
  2. Add 1 cup of the water.
  3. Knead the water into the meat mixture with your hands.
  4. Knead and roll meatballs into about 1 1/2-inch balls.
  5. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover.
  6. Turn heat to medium, and steam for 35 minutes.
  7. Drain the juice out of the bottom of the pan.
  8. Cover with Red Sauce sauce, and toss with a pasta of your choice before serving, or serve as is.
  9. To make sauce: Slice the pork into roughly 1-inch cubes, season with salt and pepper.
  10. Heat a large soup pot over medium-high heat.
  11. Add the olive oil and heat.
  12. When the oil is hot, add the pork and saute.
  13. When slightly brown, turn over and stir with a wooden spoon.
  14. Allow to cook for another 2 minutes, until evenly browned on all sides.
  15. Remove the pork and allow to cool in bowl, set aside.
  16. In same soup pot that pork was cooked in, add minced carrot, celery, onion, and garlic.
  17. Add a pinch of salt and saute vegetables to a light brown.
  18. Add rosemary and stir.
  19. Add the caramelized pork back to the vegetables in the pot and stir.
  20. Add chianti to pot, stir and bring to boil.
  21. Add the tomato paste and the chopped tomatoes.
  22. Stir and simmer for 2 hours, skimming the top occasionally of scum that forms.
Most Helpful

I was concerned about the meatballs, since I always fry or bake mine, but they were really good! The Red sauce was great also. I will definately make again.

Sashasmom April 25, 2005

The sauce and meatballs were fabulous. I did not add the pork. Next time I may add some italian sausage to the sauce by taking it out of the casing and browning it and chunking it into very small pieces. I also cooked the sauce for about 9 hours and added about about a cup of water. By far the best spagetti sauce I have ever had!!

LynnieB March 06, 2005

A beautiful meal...which made my first born sigh with happiness after she had her last mouthful....aahhhh :) The meatballs were a lovely flavour and tender unlike others I have had that are dry and catch in your throat. Thankyou for sharing Mean Chef :)

Catherine Robson January 15, 2005