2 March, 2021
Italian Meat Sauce
Italian Meat Sauce
The difference is in the sauce. Every good meat sauce starts with extra-moist and tender meat balls. This hearty Italian meat sauce, is perfect for lasagna,dipping mozzarella sticks or spaghetti.
- 1.5 lb ground beef (80/20% preferably sustainably raised. )
- 1 egg (1 egg for every pound of beef.)
- 1 tblsp flat-leaf parsley (chopped)
- 1/2 c Parmesan cheese (grated)
- 4 oz whole-milk ricotta cheese (preferably Jersey Cow's Milk Ricotta.)
- 4 cloves garlic (finely chopped )
- 1 c bread crumbs (for meat balls)
- salt and pepper (to taste)
- 1 c canola oil (for frying)
- 1 beef bone (for sauce)
- 1/2 c beef stock (for sauce)
- 1 white onion (for sauce)
- 2 16 oz can of tomatoes (for sauce)
- 1 6 oz tomato paste (four sauce)
- 1/8 tsp sugar (for sauce)
- 1 punch basil (whole not chopped for the sauce,discard a the end.)
In a medium bowl combine the first 9 ingredients to make the meatballs. Mix well with your hands (I usually wear gloves for this). Roll the mix into 9 inch meat balls, about the size of a golf ball. Add the prepared balls to a pan lined with parchment paper, for faster clean-up. Should make about 8-12 meatballs.
In a heavy bottom frying pan heat the canola oil over medium-high heat.
Add the meat balls to the oil and fry them over medium-high heat for 3-4 minutes on each side. Cook the meat balls in batches, so that they don't steam. Once the meat balls are ready, set aside on a plate lined with paper towel. Next cook the pork sausage to the oil, cook for 3-4 minutes on each side. Once cooked set aside in paper towel lined plate.Discard the oil with the onion and basil.
Next you will need a medium sauce pan, you will need to combine, 1/2 a cup chopped onion, 2 garlic cloves, beef broth, tomato sauce, tomato paste, sugar, basil, meat balls,pork sausage,and beef bone, salt, pepper to taste.Cook on low heat for 2 hours. After 2 hours, remove from heat. Mash the meat balls, remove the beef bone, and slice the sausage. Taste and adjust for taste.