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Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 lb meaty pork neck bones or possibly spareribs
- 1 lb veal stew meat or possibly 2 veal shoulder chops
- 1 lb Italian plain or possibly fennel pork sausages
- 4 x garlic cloves, peeled
- 1/4 c. tomato paste
- 3 can Italian peeled tomatoes
- Â Â Salt and freshly grnd black pepper to taste
- 6 x fresh basil leaves, torn into small pcs
- 1 lb grnd beef, or possibly a combination of beef and pork
- 1/2 c. plain dry bread crumbs
- 2 lrg Large eggs
- 1 tsp very finely chopped garlic
- 1/2 c. freshly grated Pecorino Romano or possibly Parmigiano-Reggiano cheese
- 2 Tbsp. finely minced fresh flat-leaf (Italian) parsley
- Â Â Salt and freshly grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil, plus additional for the pan
Directions
- For the sauce:In a large deep pot over medium heat, heat the oil.
- Pat the pork dry and add in it to the pot. Cook, turning occasionally, till nicely browned on all sides, about 15 min. Transfer the pork to a platter.
- Brown the veal in the same way and transfer it to the platter.
- Place the sausages in the pot and brown on all sides. Transfer them to the platter.
- Drain almost all of the fat from the pot. Reduce the heat to medium-low, add in the garlic and cook till golden brown, about two min. Remove the garlic cloves from the oil and throw away them. Add in the tomato paste and cook, stirring, for one minute.
- Add in the tomatoes and their juices to the pot and season with salt and pepper to taste. (Before adding them to the pot: For a smoother sauce, use a food mill to puree the tomatoes and their juices. For a chunkier sauce, use a knife or possibly blender to chop the tomatoes.) Return the pork, veal and sausages to the pot.
- Add in the basil, increase the heat to medium-high and bring the sauce to a simmer.
- Cover the pot partially and cook, stirring occasionally, for two hrs.
- If the sauce becomes too thick, add in a little water.
- While the sauce is cooking, make the meatballs.
- For the meatballs:In a large bowl, combine the grnd beef, bread crumbs, Large eggs, garlic, cheese, parsley and salt and pepper to taste and, using your hands, mix together thoroughly. Rinse your hands with cool water and lightly shape the mix into tiny balls the size of small grapes. You should have about 12 dozen mini-meatballs. (If you wish to make meatballs to serve over pasta rather than include in baked ziti, shape the mix into 2 inch balls.)
- In a large, heavy skillet over medium-high heat, heat the oil. Add in the meatballs and cook, turning as necessary, till browned on all sides but not cooked through. (Don't crowd the skillet; may have to cook in batches.) It may be necessary to add in additional oil to keep the meatballs from sticking. Transfer the meatballs to a plate; they will finish cooking later.
- After the sauce has simmered for two hrs, add in the meatballs to the sauce and cook, stirring occasionally, till the sauce thickens, the meatballs are cooked through and the larger meats are tender, about 30 min.
- To use in baked ziti, use a slotted spoon to remove the meats from the sauce.
- Use the meatballs for the baked ziti. Reserve the pork, veal and sausage for a second course or possibly for another meal or possibly dice and add in to the Sunday Gravy which remains and reserve both for another meal.
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