Recipe for Traditional Italian Sauce and Meatballs with Eleanora 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 cup extra-virgin olive oil plus
2 tsp extra-virgin olive oil
1 med onion peeled, halved
1/4 lb spiced pancetta
5 x garlic cloves pressed
2 x garlic cloves finely chopped
3 x garlic cloves cracked
Coarse salt to taste
Freshly-ground black pepper to taste
3 can plum tomatoes - (35 oz ea) pureed in a blender
1 can tomato puree - (28 oz)
6 lrg fresh basil leaves
2 med lean beef cutlets - (9 oz ea)
1 tbl fresh flat-leaf parsley finely chopped
2 tsp freshly-grated Pecorino Romano cheese plus more
3/4 lb sweet pork sausage with fennel 4 to 5 links
4 x pork spare ribs - (3/4 lb)
1/2 cup white wine
1 lb pasta such as ziti, penne or pennoni
----------------- MEATBALLS ----------------
1/2 lb ground top sirloin
3/4 lb ground pork
3/4 lb ground veal
2 x garlic cloves pressed
2 tbl extra-virgin olive oil
1/2 tsp coarse salt
1/4 tsp freshly-ground black pepper
1/2 cup freshly-grated Pecorino Romano cheese
2 tbl finely-chopped flat-leaf parsley
3 lrg eggs lightly beaten
1 slc Italian bread soaked in water
3/4 cup unseasoned dry bread crumbs
Instructions:
Instructions: In a large saucepan, heat 1/4 cup oil over medium heat. Add onion, pancetta, pressed garlic, and salt; saute 2 minutes. Stir in pureed tomatoes, tomato puree, and basil. Bring to a simmer, and cook for 45 minutes. Remove and discard onion halves.

Place beef cutlets on work surface. Sprinkle each piece with 2 teaspoons olive oil, 1 clove finely chopped garlic, 1 teaspoon parsley, and 1 teaspoon cheese. Season with salt and pepper. Roll beef, and tie with kitchen twine.

Heat remaining 1/4 cup oil in a large cast-iron skillet over medium heat. Add cracked garlic, and cook for 2 minutes. Place rolled beef, sausage, and spare ribs in skillet and cook until golden brown, 8 to 10 minutes. Add wine, and cook for 2 minutes. Remove browned meat from pan, and add to sauce along with meatballs.

Add 2 cups water, and return to a simmer. Cook, stirring frequently, over medium heat for 1 hour and 15 minutes.

Prepare the meatballs. Line a baking sheet with paper towels; set aside. In a large bowl, combine top sirloin, pork, veal, extra-virgin olive oil, garlic, salt, and pepper. Add cheese, parsley, and eggs. Squeeze water from bread. Tear into small pieces, and add to meat mixture. Add 3/4 cup bread crumbs; stir to combine.

With damp hands, form 1/4 cup mixture into a ball. Repeat with remaining mixture. Heat light olive oil in a large nonstick skillet over medium-high heat. When oil is very hot, add meatballs in one layer. Cook until golden brown all over, about 2 minutes per side. Transfer to prepared baking sheet to drain. (Makes 20)

Just before sauce is finished bring a large pot of salted water to a boil. Add pasta, and cook until al dente, following package instructions. Drain, and transfer to a large serving platter. Stir sauce to combine, and ladle sauce over pasta. Serve meats on a separate platter. Sprinkle cheese over pasta and meats.

This recipe yields 6 to 8 servings.

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