Top Review by Hajar Elizabeth
Okay here are my comments as I just happened to stumble across this. This is *not* marinara or 'spaghetti sauce'as Americans view spaghetti sauce. It IS Italian Gravy, a very different animal, and I have been making it for over 25 years ever since my 1st trip to Italy in my teens. You find this nearly all over Italy and it is not Italian-American food but Italian food; the real deal. Foods are not over done in flavors in any way in Italy and it is said there that if you can smell garlic when one is cooking that they have used too much. While there are the arribiatas and such, Italian gravy is a standard. While garlic may be used in nearly all cooking, sometimes to feed 10+ people there is a single clove. The essences of flavors are important, not a kick in the face for the most part. This should not be thick, is what we may think of as bland, but rest assured it is *authentic Italian* and used on and in not only spaghetti but I saw it most as a topping meats in Italy.
- olive oil
- 1 lb bone in country-style spareribs or 1 lb pork neck bones
- 1 lb mild Italian sausage
- 5 garlic cloves (I use 5)
- 1⁄2 cup tomato paste, less than
- 3 (14 1/2 ounce) canspeeled whole tomatoes (or if you want use peeled fresh tomatoes from the garden)
- salt and pepper
- fresh basil leaf (you can buy it in the produce section)
- 3 garlic cloves, minced
- 1 lb ground beef
- 3⁄4 cup Italian breadcrumbs
- 3 eggs
- 1⁄2 cup parmesan cheese or 1⁄2 cup finely grated pecorino romano cheese
- 3 tablespoons chopped fresh Italian parsley
- salt and pepper
- 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.