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Ingredients
- ¼ cup extra virgin olive oil
- 2 celery stalks with leaves,
- chopped
- Kosher salt & freshly
- ground pepper
- 1 ½ lbs. (6-8) meaty, bone-in-pork
- spareribs, rinsed
- 1 ½ lbs. (6-8) sweet Italian
- sausage with fennel seeds, pierced all over with a fork
- 3 (35 oz.) cans whole or plum tomato purée
- 1 handful fresh basil leaves
- 1. Warm
- olive oil in a large, heavy-bottom pan over medium heat. Add
- celery and onion, season with salt and pepper, and sauté, partially covered
- about 5 minutes until golden and soft.
- 2. Add
- meats and raise the heat to medium-high.
- 3. Sauté, turning occasionally until
- browned all over. Add
- garlic and cook until fragrant, about 1 minute. Add the wine and cook until it
- evaporates, 5 minutes.
- 4. Add
- tomato puree, basil, salt and pepper. Partially cover, bring to a boil, and
- reduce heat. Let it simmer 1 ½-2 hours.
- 1
- small loaf stale Italian bread (about 8 thick slices) torn into 2 1/2”
- chunks
- 2
- lbs. 80% lean ground beef chuck, broken up
- 5
- garlic cloves, coarsely chopped
- cup finely chopped flat-leaf parsley
- 1
- large egg, lightly beaten
- 1-½
- cups grated Parmigiano-Reggiano or Grana Padano
- Kosher
- salt and freshly ground black pepper
- 1. Put
- bread in a bowl and add enough warm water to cover. Let stand for 5 minutes,
- a tablespoon of meat into your palms and shape into a ball. Place on a baking
View Full Recipe at CHEWING THE FAT
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