Family Sicilian Sauce and Meatballs

Cooking Recipes Catalogue
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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. Use your favorite meat and Italian red wine for this sauce and serve with your favorite pasta. This also i

INGREDIENTS (for 2 servings):

PREPARATION:

  • To make the meatballs, combine chopped meat, eggs, bread, Romano cheese, parsley and salt and pepper to taste in a medium bowl. Form golf ball-sized meatballs; place into freezer to firm up.
  • To make sauce, heat olive oil in a large pot on medium heat. Saute onion, garlic and fry links of sausage.
  • Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; reserve.
  • When onions and garlic are done, turn heat down to low. Add tomato paste; stir and simmer for 10 minutes. Add the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil and salt and pepper to taste; stir.
  • In a large skillet over medium heat, brown meatballs; reserve.
  • Simmer sauce over low heat for 3 to 4 hours, add meatballs and simmer for 1 hour. Meanwhile, 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, serve.


  • Note:

    Remove neck bones before serving.