Saturday, October 29, 2011

Now This IS Italian! (The Sauce)

You've seen how to make the pasta and now it is time to see how it was topped and what it is served with!  Again, this is how I was taught by my mom and grandmother.

The meat that goes into the sauce is beef (chuck roast), country pork ribs and meatballs



About 2 tbls of olive oil is put into a large pot, heated, and then the meat is added and seasoned with S&P


The key here is to brown all sides and render some of the fat out of the meat (add a clove of garlic too)



After the browning, add about 1/2 cup of red dry wine, cover and simmer about 10 minutes



While simmering, I prepared the tomatoes.  I used my canned garden tomatoes - about 3 quarts and chopped them in the blender



The tomatoes are added to the pot, brought to a boil and then added tomato paste (approximately one can per quart of tomatoes)


While the sauce is simmering, it is time to make the meatballs.

Start by using ground beef (80/20 ratio is best - you want more fat to give them flavor), add S&P, fresh minced garlic (1 clove), 3 tbls fresh grated pecorino parmesan cheese, ~ 3/4 c seasoned Italian bread crumbs, 3 tbls chopped fresh Italian parsley and eggs (one egg per lb. of meat)




Mix by hand but do not overwork the mixture - just until combined.  Then roll them into balls, I usually get about 12 per pound


Now here is the part where some people might cook theirs differently.  We just drop them in the boiling sauce (no frying)  and let them cook for at least an hour.  Total cooking time for the sauce is about 2 hours. (At this point too you could drop in uncooked Italian sausage links)


Last put a small onion in the sauce and about 5 sprigs of fresh parsley (optional)

This time I made 2 batches - and brought some to the kids

So imagine 2 hours have passed and it is time to take the meat out (I use a large slotted spoon)


Cook the pasta


And eat!


Mr. John's 5+ star meal!
Come back around Christmas when I make homemade meat raviolis! (A Christmas tradition)

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StoneGable

5 comments:

  1. Thanks for this one!!!
    What do you do with all the meat (other than meatballs) .... just cuz I'm curious :)

    ReplyDelete
  2. I want to know the same thing?
    What happens to all the meat you initially cook up and add the sauce to??

    BTW - I made Butternut Squash ravioli on my own this weekend.... Not bad! I added more nutmug, a bit of brown sugar and cinnamon! Tasted like Thanksgiving!

    ReplyDelete
  3. AND - I am a proud owner of a new pasta machine!

    ReplyDelete
  4. The meat gets eaten too... Mr. J loves it! Espeically the "melt in your mouth" from the cooked pork...
    Where did you find your pasta machine?? and did the cinnamon and sugar go in filling or sauce? I'm going to try a new butternut squash soup recipe this week!!

    ReplyDelete
  5. Pasta machine came from Rochester Restaurant supply - and Yes - it is an Italian maker.... looks just like yours. Cinnamon/sugar all went into the filling. Can't wait to hear about the soup!

    ReplyDelete

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