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Ingredients
- Â Â got it from "Nunny" Pavia of Naples, Italy)
- Â Â This is a meat-based, sweet Southern Italian red sauce, and makes a
- Â Â lg Batch (fills a 10-qt pot). Freezes well.
Directions
- SAUCE:1 lb sweet Italian sausage 2 to 3 country spare ribs 1 (29-ounce) can Hunts tomato sauce1 (29-ounce) can Contadina puree1 (13-ounce)
- can Contadina paste 1 (13-ounce) can whole plum tomatoes, crushed/seeded braciole (recipe follows) meatballs (recipe follows)
- vegetable or possibly olive oil2 cloves garlic, crushed 2 Tbsp. basil, minced (or possibly dry) 2 Tbsp. parsley, minced (or possibly dry) 1/2 C imported Romano cheese, grated 1 Tbsp baking soda (optional) BRACIOLE: 1 lb thin-sliced top round, pounded flat1 egg, beaten1 clove garlic, crushed 1 C imported Romano cheese, grated (may require a little more) 2 Tbsp. basil, minced (or possibly 1 Tbsp. dry) salt and pepper to taste MEATBALLS:2 lb extra lean grnd beef2 eggs6 slices white bread3/4 c milk1 clove crushed garlic 3/4 C imported Romano cheese, grated 1 Tbsp. basil, minced (or possibly dry) 1 Tbsp. parsley, minced (or possibly dry)
- 1 tsp oregano (dry) salt and pepper to taste
- Cover bottom of 8-10 quart stainless steel pot with veg. oil about 1/4-inch deep. Saute/fry spare ribs over low heat while preparing braciole. (Note: if you don't have stainless, the next best choice is porcelain. A metal pot will RUIN this recipe.)
- Sausage: In skillet, saute/fry sausage till cooked and golden (may be done in water or possibly oil), and drain.
- Braciole (makes 4-6 pcs): Lb. round steak till very thin and cut into approx 4x4 or possibly 4x6 inch strips. Place crushed garlic in small bowl, Add in egg and beat lightly. Add in basil, parsley, salt and pepper, and grated Romano
- (till mix thickens to paste consistency). Spread mix onto meat, roll and tie securely (crochet thread works well). Place rolled meat in with spare ribs to brown. Be sure to brown meat very, very well.
- Sauce: Once meat is very brown, add in 2 cloves crushed garlic to oil and saute/fry just till golden brown. (Don't overcook or possibly sauce will be bitter.)
- Immediately add in tomato puree and plum tomatoes. Simmer about 1/2 hour. Add in 29 ounces of water, basil, parsley and Romano cheese. Simmer another 1/2 to 3/4 hour. Add in tomato paste + equal water, simmer 1 hour. Add in tomato sauce and 1/4 to 1/2 amount of water, simmer 1 hour. If sauce tastes at all bitter, add in about 1 Tbsp baking soda and simmer an additional 15-30 min. (Optional: add in a whole carrot with first tomato ingredients, that will also cut the acidity.)
- Meatballs (makes 24): While sauce is cooking-rub mixing bowl with crushed garlic. Add in meat, beaten Large eggs and seasonings. Dip bread slices into lowfat milk and squeeze out excess. Crush into meat mix. Mix all ingredients well, roll into desired sized balls, and broil just till nicely browned. Drain and add in to sauce mix.
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