Like all cooks we use recipes as a base. I added a couple of spices to the sauce and deleted the pigs feet. I did use the pork neck bones. I did not leave to whole bones in the sauce. I pulled off the meat added the meat back to the sauce and gave the bones to the dogs. For the meatballs instead of the bread soaked in water I used dry bread crumbs. I cooked it a day ahead of time so the flavors would have time meld together.
I also could not find ground veal at the store so instead I used more pork (really italian saugage) for more added flavor and ground hamburger to make up for the pound of veal that i did not have.
I was serving 10 people and use one pound of thin spaghetti. I had plenty of sauce and meatballs left over to freeze and kept some meatballs and sauce to make sub sandwiches with.
My overall rating is I think it turned out nicely with my own cooking techinques and touch.
I served with a salad and buttered bread.
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Like all cooks we use recipes as a base. I added a couple of spices to the sauce and deleted...