Alright, I’ve been slacking a little bit with my blog recipes but that’s because finding the time to cook can be a challenge. Today I’m going to step it up with a how-to instructional post on how to make my family’s pasta sauce and meatballs, because as a 100% Italian it does not get any better than this.
Put a little bit of olive oil at the bottom of a deep sauce pan and begin by browning your meat:
- 1/2 package of sweet Italian sausage (make sure to poke holes so the oil will drain)
- 1 pork chop
- 1 cheap cut of beef
While the meat is browning, open your tomato cans and make them tomato puree. Do not, I repeat, DO NOT, buy tomato paste, tomato puree, etc. You will taste the difference. For best results, buy 4 large cans of peeled, seedless tomatoes. Place these in a blender and let it run on low to medium for 45 seconds to a minute. You want it to be a little lumpy still.
After you meat is browned, remove the sausages from the pan and throw away the oil. Put the blended tomato into the pot, add the meat back in and bring it to a boil. Add a cans worth of water to the sauce. Once it’s boiling, let the meat cook for another 5-10 minutes until done. Remove the meat and set aside.
- 2 tablespoons minced/crushed garlic
- 2 tablespoons basil
- salt/pepper to taste
Bring this to a boil, then put hit to medium-medium low, cover and simmer for 4-6 hours. The most important thing here? Do it all by taste. Taste the sauce every hour or so, what does it need? Add more of that.
While the sauce is simmering, and thickening, take 1 pound of ground beef and add:
- 2 tablespoons of garlic
- 1 tablespoon of salt
- 1 tablespoon pepper
- 1 cup of parmesan cheese
- Take 2 slices of stale bread, break them up into little pieces, get them wet, drain them with a paper towel, and throw them in
- 1 cup of bread crumbs (add gradually)
Start making meatballs with these. Here’s the key, add the bread crumbs gradually because if your meat gets too stiff, it wont cook evenly and if it’s too wet it will break apart. Consistency is key.
Once you’ve formed all the meatballs put them on a baking sheet lined with parchment paper and brown them in the oven (350 for 5-7 minutes) on both sides. Then add them to the sauce and let them finish cooking in there. When you have about 30-45 minutes left on the sauce, add all the other meat in.
Boil some water. cook some pasta, and you’re done! Enjoy!