Recipe by Lightly Toasted
Badda-bing badda-boom. Its a thing of beauty. This recipe is not a fast one, its an all afternoon dinner; But it is definitely worth it. From The Soprano Family Cookbook
Top Review by chia
what a meal! this was fabulous, especially the next day when all the flavors blended. i used veal chops, country style boneless spare ribs, both hot and sweet sausages. i added extra basil, oregano, parsley, and had to switch pots, my 8 quart was overflowing. i tansfered this to a 12 q pot, added the meatballs, and it simmered just fine. this is a keeper!
For the Sauce
- 2 tablespoons olive oil
- 1 lb meaty pork neck bones or 1 lb pork spareribs
- 1 lb veal stew meat or 2 veal shoulder chops
- 1 lb Italian sausage
- 4 garlic cloves
- 1⁄4 cup tomato paste
- 3 (28 ounce) canspeeled Italian tomatoes
- 2 cups water
- 6 leaves fresh basil, torn into small pieces
For the Meatballs
- 1 lb ground beef (or combination of beef or pork)
- 1⁄2 cup plain breadcrumbs
- 2 large eggs
- 1 teaspoon finely minced garlic
- 1⁄2 cup freshly grated romano cheese or 1⁄2 cup parmesan cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 lb pasta shells or 1 lb rigatoni pasta, cooked and hot
- freshly grated romano cheese or parmesan cheese
Directions See How It's Made
- 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.