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Ingredients
Meatballs:
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3 slices white bread, torn into pieces
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¼ cup milk or water
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1 ½ pounds ground beef
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2 eggs
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½ cup grated Romano cheese
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1 pinch dried parsley
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¾ teaspoon salt, or to taste
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¼ teaspoon ground black pepper
Sauce:
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3 tablespoons olive oil
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4 onion, chopped
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6 cloves garlic, chopped
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12 (3.5 ounce) links sweet Italian sausage
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1 ½ pounds cubed beef brisket
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½ pound pork neck bones
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4 (6 ounce) cans tomato paste
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3 (28 ounce) cans crushed tomatoes
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½ cup red wine
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4 bay leaves
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¼ teaspoon ground cinnamon
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¼ teaspoon dried parsley
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1 teaspoon dried basil
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salt and pepper to taste
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3 (16 ounce) packages dry pasta
Directions
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To make the meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.
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To make sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.
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Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
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When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.
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Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.
Cook's Notes:
Use your favorite meat and Italian red wine for this sauce and serve with your favorite pasta. This also is a great pizza sauce if you leave out about half of the meat.
Remove pork neck bones before serving. If you freeze the sauce, let it thaw and add 1 8-ounce can of tomato sauce to thin it slightly, if needed.
Nutrition Facts (per serving)
669 | Calories |
34g | Fat |
59g | Carbs |
31g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 669 | |
% Daily Value * | |
Total Fat 34g | 44% |
Saturated Fat 13g | 63% |
Cholesterol 105mg | 35% |
Sodium 922mg | 40% |
Total Carbohydrate 59g | 21% |
Dietary Fiber 5g | 19% |
Total Sugars 6g | |
Protein 31g | 62% |
Vitamin C 18mg | 20% |
Calcium 113mg | 9% |
Iron 6mg | 32% |
Potassium 1005mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.