Scarselletti Spaghetti Sauce

Feeds 6-8 hungry people

 

INGREDIENTS:

  • 1 -28 oz can diced peeled tomatoes & ½ can water
  • 1 -28 oz can tomato puree & ½ can water
  • 1 6 oz can tomato paste & ½ can of water
  • 1 onion to float to absorb grease
  • bacon grease if you have it on hand, otherwise Olive Oil
  • 3-4 lb bone in loin of pork cut up into large pieces or better yet, pork country ribs with NO bones
  • 1 lb of both hot sausage & mild sausage cut into pieces
  • 1 lb pepperoni cut into pieces
  • ½ lb ground beef (not lean because you want the fat for taste)
  • ½ lb ground pork (to mix with beef for the meatballs)
  • parsley, chopped and put aside
  • 2 garlic cloves, minced & put aside
  • garlic powder
  • kosher salt
  • 1 cup fresh Parmesan cheese ( grated and put aside)
  • 1 cup basil (fresh would be great) chopped and put aside
  • 1 cup of Italian bread crumbs
  • 1 cup of milk
  • 1 egg, scrambled

 

DIRECTIONS:

1.     Open all the cans of tomato products and put in a large pot or dutch oven.  For each can, add ½ of the can with water and swish around then add to pot.

2.     Add seasonings…garlic, garlic powder, ¼ c of basil, parsley…do this to taste and remember, you can ALWAYS add. Salt & pepper

3.     Take all the meats and brown them on all sides and then add to the sauce.  I use bacon grease but olive oil is just fine.

4.     Take a whole peeled onion and put it in the pot just to float around

5.     When everything is in the pot, turn it down to a low heat, cover and let the meat do its magic!!!! I let it cook for at least 4-5 hours.

MEATBALLS:

Take the 1 cup of bread crumbs & 1 cup of milk, mix together and put aside

1.     Take the ground beef & ground pork and put into bowl

2.     Season with some garlic powder, minced garlic, parsley, S & P, ¼ c Parmesan cheese & egg and mix thoroughly. ( I taste and season accordingly…and NO you will not die eating the raw meat mixture.

3.     Now, take some olive oil and rub on your hands and then take about a tablespoon of the meat mixture and roll it into a ball, and put aside.  Repeat this until you have finished with the meat mixture.

4.     Now, put 1-2 TBS of EVOO (extra virgin olive oil) into a pan and put the meatballs in and just brown them then put aside.  When you are about an hour out for dinner, put the meatballs in the slow simmering sauce and cook.  Do not put them in too soon as they will over cook.

5.     When you are ready to cook the pasta that goes with the sauce, take all the meat out, put on a platter, and cover with aluminum foil to keep warm…

6.     Then, put the meat on the table, mix the pasta with the sauce and voila.  And make sure you have gravy boats to put extra sauce on the table.  They will be lapping it up, I promise!!!

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