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