Sunday Meat Sauce
Directions
- 1In a large pot, add olive oil and tilt the pot to submerge four cloves of garlic in the oil. Cook until golden brown.
- 2Remove the garlic with tongs and set aside for later use. Add four hot and four sweet Italian sausages and three short ribs to the pot.
- 3Season the meat with salt and pepper and brown on both sides.
- 4Finely chop the cooked garlic and fresh parsley. Combine in a bowl with breadcrumbs, Pecorino Romano cheese, garlic powder, salt and pepper.
- 5Place the thinly sliced short ribs (brasciole) on a baking sheet and cover with the seasoned breadcrumbs mixture. Drizzle with olive oil. Roll the brasciole carefully.
- 6Meanwhile, blend the tomatoes with the tomato paste until smooth.
- 7Pour the tomato mixture into the pot, add water from the tomato can to pick up any leftover tomato pieces.
- 8Bring the sauce to a boil, then reduce to a simmer for 1.5 hours. Add the meatballs to the sauce and simmer for a further 2 hours.
- 9In a bowl, combine 4 lbs of ground meat, 3 lbs chopped sirloin, and the garlic that was cooked previously.
- 10Add 1 cup of Pecorino Romano cheese, 4 eggs and 0.75 cup of water to the meat mixture and mix well. Make into balls and fry them. Add the fried meatballs into the simmering sauce.
Ingredients
- 4 lbs ground meat
- 3 lbs chopped sirloin
- 1 lb sirloin, pork, and veal mix
- 3 short ribs
- 8 sweet & hot Italian sausage
- 1 large can Italian peeled plum tomatoes
- 1 small can tomato paste
- 1 cup olive oil
- 4 cloves garlic
- 1 pinch salt
- 1 pinch pepper
- 1 bunch fresh parsley
- 1 cup Italian breadcrumbs
- 1 cup Pecorino Romano cheese
- 1 tablespoon garlic powder
- 1 piece Italian bread
- 0.75 cup water
- 4 eggs
Equipment
large potknifetongsblender
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