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Italian Meat Sauce II

SUBMITTED BY: MFLOCCO

"My standard sauce with meatballs, pork, and sausage. Delicious alone, on a sandwich, or over any pasta. Abruzzi recipe."

RECIPE RATING:

Read Reviews (6)

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PREP TIME	45 Min
COOK TIME	1 Hr 30 Min
READY IN	2 Hrs 15 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 tablespoons extra virgin olive oil, divided
1 white onion, diced
3 cloves garlic, crushed
2 (28 ounce) cans crushed tomatoes
2 (28 ounce) cans whole peeled tomatoes
3/4 cup chopped Italian flat leaf parsley, divided
2 teaspoons garlic powder, divided
1 pound ground beef chuck
1 cup bread crumbs
1 egg
3 tablespoons milk
salt and pepper to taste
1/2 pound hot Italian sausage
1/2 pound mild Italian sausage
1/2 pound pork neck bones
1/4 cup red wine (optional)

DIRECTIONS

Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in crushed tomatoes and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/4 cup of the parsley and 1 teaspoon garlic powder. Cover, and reduce heat to low.
In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks.
Heat 2 tablespoons in a large skillet over medium heat. The oil should be slightly smoking. Slice open the remaining links of hot and mild sausage, and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown. You may need to do this in stages, and continually transfer into the sauce when browned. Drain excess fat.
Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir, and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favorite pasta and serve the meat on a separate plate.

FOOTNOTE

If you prefer not to use wine, you may substitute tomato juice or water.

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REVIEWS

Reviewed on Jul. 23, 2003 by I'm nuts too...

YUM! I whirled the tomatoes (Italian style) through the blender, but only because my clan... MORE

Reviewed on Nov. 6, 2006 by nmaglio78

I am not a very good cook (I admit it) and tried this recipe. While it was slightly time... MORE

Reviewed on Nov. 18, 2005 by lmarryat

I was looking for a new pasta sauce recipe and this one caught my eye because of all the meat... MORE

Reviewed on Jul. 14, 2003 by SARACLOWN

delicious! i made this for my husband and kids and we loved it. we had leftover meatballs on... MORE

Reviewed on Feb. 15, 2007 by MMOH

My Aunt made a sauce like this a few years ago and we all loved it. I used country ribs... MORE

Reviewed on Jun. 23, 2003 by Emma Million

This recipe is for people who have the time to spend in the kitchen. Although it was stated... MORE