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! Serve with red wine and a good loaf of crusty Italian bread.

• Preparation Time: 40 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 40 mins
• Calories: 669 Calories

Ingredients

• 2 eggs
• ¼ teaspoon ground cinnamon
• 3 tablespoons olive oil
• ½ cup grated Romano cheese
• salt and pepper to taste
• ¼ teaspoon ground black pepper
• 1 teaspoon dried basil
• 4 bay leaves
• 1 ½ pounds ground beef
• ½ cup red wine
• ¼ teaspoon dried parsley
• 6 cloves garlic, chopped
• 1 pinch dried parsley
• 4 (6 ounce) cans tomato paste
• 3 slices white bread, torn into pieces
• ¼ cup milk or water
• ¾ teaspoon salt, or to taste
• 4 onion, chopped
• 12 (3.5 ounce) links sweet Italian sausage
• 1 ½ pounds cubed beef brisket
• ½ pound pork neck bones
• 3 (28 ounce) cans crushed tomatoes
• 3 (16 ounce) packages dry pasta

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.