Ingrédients pour Soprano's Sunday Gravy Spaghetti Sauce
- Olive Oil
- Pork Neck Bones
- Veal Stew Meat
- Italian Sausage
- Garlic Cloves
- 2 tablespoons tomato paste
- Italian Tomatoes
- 2 cups water
- Fresh Basil
- 1 lb ground beef
- Plain Breadcrumbs
- Eggs
- 6 cloves garlic
- Romano Cheese
- Fresh Flat Leaf Parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- Pasta Shells
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Comment préparer Soprano's Sunday Gravy Spaghetti Sauce
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.
- Pat 1 lb pork shoulder (cut into 1-inch cubes) dry and add to the pot. Cook, turning occasionally, for 15 minutes, until nicely browned on all sides.
- Transfer pork to a plate. Repeat with 1 lb veal (cut into 1-inch cubes).
- Add 1 lb Italian sausages (removed from casings) to the pot and brown on all sides. Set aside with the pork and veal.
- Drain off most of the fat from the pot.
- Add 6 cloves garlic and cook for 2 minutes, until golden. Remove and discard the garlic.
- Stir in 2 tablespoons tomato paste and cook for 1 minute.
- Puree 2 (28-ounce) cans crushed tomatoes with their juice using a food mill and add to the pot. (Alternatively, chop the tomatoes coarsely for a chunkier sauce).
- Add 2 cups water, 1 teaspoon salt, and ½ teaspoon black pepper.
- Return pork, veal, and sausages to the pot. Add 1 cup fresh basil leaves (roughly chopped). Bring the sauce to a simmer.
- Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. Add more water if the sauce becomes too thick.
- Meanwhile, prepare the meatballs: In a large bowl, combine 1 lb ground beef, ½ lb ground pork, 1 cup breadcrumbs, 1 egg, ½ cup grated Parmesan cheese, 2 cloves garlic (minced), 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix thoroughly.
- Gently roll the mixture into 2-inch meatballs.
- Heat 2 tablespoons olive oil in a large skillet. Brown the meatballs well on all sides.
- After the sauce has simmered for 2 hours, add the meatballs to the pot and cook for 30 minutes, or until the sauce is thick and the meats are very tender.
- To serve, remove the meats from the sauce and set aside.
- Toss cooked spaghetti with the sauce.
- Sprinkle with grated Parmesan cheese.
- Serve the meats as a second course, or reserve them for another day.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
45g
Fat
64g
Carbs
21g
