Hey Kids!
Some call it “Sunday Sauce” and some call it “Sunday Gravy” and that seems to depend on what part of Italy one’s ancestors came from. Or so I’ve been told. In any case, this is a quintessential and well rounded tomato sauce recipe that will fill both your belly and your freezer. Give it a go, leave a comment, share with friends, and please SUBSCRIBE!
MUSIC:
Instagram:
Blog: www.mrb175.com
Facebook:
Recipe:
Olive Oil
Salt pork (or pancetta or bacon)- diced
Pork (i.e., chop, country style rib(s), Italian style sausage links, etc…)
6 cloves Garlic, minced
1 Onion, diced
2 Carrots, diced (optional)
2 Celery stalks, diced (optional)
2 cans whole tomatoes
2 cans tomato puree
2 cans tomato sauce
1 can paste
Salt
Pepper
Italian Seasoning
Fresh Basil
Pinch sugar
Coat bottom of sauce pan with olive oil and begin to render the salt pork. Add onions, carrots, celery and garlic and sautee until tender. Add the whole tomatoes breaking up (I squish them in my hand) and Italian Seasoning (liberal, liberal, liberal). Cook one hour. Then add puree and sauce with the paste and a touch of water if needed. Throw in a couple pinches of sugar. Cook 2-3 hours. Add meatballs 1 hour before serving.
Meatballs:
1 lb ground Beef
1 lb sweet Italian Sausage (or hot sausage or lamb)
1/4 to 1/2 cup Fresh Parsley, chopped
Parmesan cheese
Eggs
Minced Garlic
Salt
Pepper
Combine all ingredients and mix by hand. Roll into balls (I typically go with golf ball size).
Heat vegetable oil in a skillet (you’ll want enough oil to cover the meatballs about half way). Once hot (test dipping a meatball into oil… when it sizzles, its ready), brown meatballs in skillet, turning every so often, but NOT FREQUENTLY. NOTE: You are not cooking these all the way through, they will finish in the sauce, so it is important that they have some where to “go” once they’re in the sauce. You merely want them browned so they stay intact.