Sauce Vs Gravy:
“Can I just get some macaroni and gravy?” ~Paulie, as his most-uncultured self, expresses his distaste for authentic Italian cuisine when dining in Italy.~
“When the moon hits you eye like a big pizza pie That’s amore” ~Dean Martin~
2 tablespoons olive oil
1-1/2 lbs meaty meaty boneless pork ribs (most use pork on the bone, I like to eat the pork ribs later)
6 hot Italian sausages (and 6 sweet if everyone doesn’t like spicy)
3-4 garlic cloves
1 8oz can tomato paste
3 28 ounce cans peeled/crushed Italian tomatoes (I prefer to buy them crushed, otherwise crush them before cooking, if I do this I do it in a large mixing bowl by hand)
1 tbs red hot pepper seeds (omit if you don’t like spicy)
A bunch of whole fresh basil leaves (I suggest removing them after cooking)
For the Meatballs
2.5lb ground beef (or combination of beef or pork)
1 cup plain breadcrumbs (I season mine salt, pepper, garlic powder)
4 large eggs
2 ts finely minced garlic
1 cup freshly grated Parmigiano Reggiano cheese
4 Tbs finely chopped fresh flat-leaf parsley (or 6 TB dried)
1 teaspoon salt
1 ts black pepper
To start the sauce, heat the oil in a large heavy pot over medium heat.
Pat the pork dry and put the pieces in the pot.
Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
Transfer pork to a plate.
Place the sausages in the pot and brown on all sides.
Put the sausages aside with the pork.
Add the garlic and cook for about 2 minutes or until golden.
Remove and put aside with meats (or discard, I like to add it back into the gravy)
Stir in the tomato paste and cook for 1 minute.
Add the water; and salt and pepper, seasonings to taste.
Add the pork and sausages, garlic, and basil and bring the sauce to a simmer.
Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
If the sauce becomes too thick, add a little more water.
Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
Do not over mix or your meatballs will become tough!
Rinse your hands with cool water and lightly shape the mixture into 2 inch balls. ( I wear latex gloves when I make the mixture, and shape the meatballs)
Heat the oil in a large heavy skillet.
Add the meatballs and brown them well on all sides.
Serve with meats on the side.