Meatballs With Red Sauce
"A perfect old world Italian dish"
- Ready In:
- 2hrs 45mins
- Ingredients:
- 24
- Serves:
-
6-8
ingredients
- 1 lb ground sirloin
- 1 large egg
- 2 tablespoons freshly grated parmesan cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon dried oregano
- 1 tablespoon finely chopped fresh basil leaf
- 1 cup finely chopped onion
- 1 cup fine dry breadcrumb
- 1 clove garlic, minced
- sea salt
- fresh ground black pepper
- 2 cups water
-
RED SAUCE
- 2 lbs pork butt or 2 lbs pork shoulder
- sea salt
- fresh ground black pepper
- 1⁄2 cup olive oil
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 onion, chopped
- 1 tablespoon minced fresh rosemary leaf
- 4 cloves garlic, minced
- 12 ounces chianti wine
- 1 (6 ounce) can tomato paste
- 4 (28 ounce) cans chopped tomatoes
directions
- n a large bowl, mix together the meat, egg, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper.
- Add 1 cup of the water.
- Knead the water into the meat mixture with your hands.
- Knead and roll meatballs into about 1 1/2-inch balls.
- Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover.
- Turn heat to medium, and steam for 35 minutes.
- Drain the juice out of the bottom of the pan.
- Cover with Red Sauce sauce, and toss with a pasta of your choice before serving, or serve as is.
- To make sauce: Slice the pork into roughly 1-inch cubes, season with salt and pepper.
- Heat a large soup pot over medium-high heat.
- Add the olive oil and heat.
- When the oil is hot, add the pork and saute.
- When slightly brown, turn over and stir with a wooden spoon.
- Allow to cook for another 2 minutes, until evenly browned on all sides.
- Remove the pork and allow to cool in bowl, set aside.
- In same soup pot that pork was cooked in, add minced carrot, celery, onion, and garlic.
- Add a pinch of salt and saute vegetables to a light brown.
- Add rosemary and stir.
- Add the caramelized pork back to the vegetables in the pot and stir.
- Add chianti to pot, stir and bring to boil.
- Add the tomato paste and the chopped tomatoes.
- Stir and simmer for 2 hours, skimming the top occasionally of scum that forms.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I was concerned about the meatballs, since I always fry or bake mine, but they were really good! The Red sauce was great also. I will definately make again. -
The sauce and meatballs were fabulous. I did not add the pork. Next time I may add some italian sausage to the sauce by taking it out of the casing and browning it and chunking it into very small pieces. I also cooked the sauce for about 9 hours and added about about a cup of water. By far the best spagetti sauce I have ever had!! -
A beautiful meal...which made my first born sigh with happiness after she had her last mouthful....aahhhh :) The meatballs were a lovely flavour and tender unlike others I have had that are dry and catch in your throat. Thankyou for sharing Mean Chef :) -
This is awesome! I got this recipe from my Italian friends which they brought over from Italy...i even use lamb instead of the pork...glad u posted this...mine doesn't have specific measurements just a list of ingredients but it turns out GREAT every time...love it! Everyone u gotta try this!
Tweaks
-
This is awesome! I got this recipe from my Italian friends which they brought over from Italy...i even use lamb instead of the pork...glad u posted this...mine doesn't have specific measurements just a list of ingredients but it turns out GREAT every time...love it! Everyone u gotta try this!
RECIPE SUBMITTED BY
Jeff Hixson
Somerset, Pennsylvania
