Family Sicilian Sauce and Meatballs

Family Sicilian Sauce and Meatballs

My mother's family originally came from Sicily and every family member makes his or her own version - this version came most recently via Brooklyn. If there are any leftovers, they freeze very well. MANGIA!

Preparation Time
40 mins
Cooking Time
4 hr 15 mins
Total Time
4 hr 55 mins
Calories
669 Calories

Recipe Instructions

Step 1
To make the meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.
Step 2
To make sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.
Step 3
Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
Step 4
When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.
Step 5
Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.

Ingredients

  • 2 eggs
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 1 teaspoon dried basil
  • 4 bay leaves
  • 6 cloves garlic, chopped
  • 1 pinch dried parsley
  • 4 (6 ounce) cans tomato paste
  • 3 slices white bread, torn into pieces
  • 4 onion, chopped
  • 12 (3.5 ounce) links sweet Italian sausage
  • 3 (28 ounce) cans crushed tomatoes
  • 3 (16 ounce) packages dry pasta
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon ground cinnamon
  • 0.5 cup red wine
  • 1.5 pounds ground beef
  • 0.5 cup grated Romano cheese
  • 0.25 teaspoon dried parsley
  • 0.75 teaspoon salt, or to taste
  • 0.5 pound pork neck bones
  • 0.25 cup milk or water
  • 1.5 pounds cubed beef brisket

Categories

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