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1995-09-27
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Newsgroups: rec.food.recipes
From: Rona Watts <rw1v+@andrew.cmu.edu>
Subject: RONA'S SAUCE
Date: Wed, 9 Mar 1994 16:30:02 GMT
Message-ID: <shTTa_q00WBMM36bVl@andrew.cmu.edu>
RONA'S SAUCE RECIPE
(adapted from Flo Pavia, who got it from "Nunny" Pavia of Naples, Italy)
This is a meat-based, sweet Southern Italian red sauce, and makes a
large batch (fills a 10-quart pot). Freezes well.
INGREDIENTS
1) SAUCE
1 lb sweet Italian sausage
2-3 country spare ribs
1 lg 29-oz can Hunts tomato sauce
1 lg 29-oz can Contadina puree
1 lg 13-oz can Contadina paste
1 sm 13-oz can whole plum tomatoes, crushed/seeded
braciole (recipe follows)
meatballs (recipe follows)
vegetable or olive oil
2 cloves garlic, crushed
2 Tbl basil, chopped (or dried)
2 Tbl parsley, chopped (or dried)
1/2 C imported Romano cheese, grated
1 Tbsp baking soda (optional)
2) BRACIOLE (makes 4-6 pieces)
1 lb thin-sliced top round, pounded flat
1 egg, beaten
1 clove garlic, crushed
1 C imported Romano cheese, grated (may require a little more)
2 Tbl basil, chopped (or 1 Tbl dried)
salt and pepper to taste
3) MEATBALLS (makes 24)
2 lb extra lean ground beef
2 eggs
6 slices white bread
3/4 C milk
1 clove crushed garlic
3/4 C imported Romano cheese, grated
1 Tbl basil, chopped (or dried)
1 Tbl parsley, chopped (or dried)
1 tsp oregano (dried)
salt and pepper to taste
DIRECTIONS:
Cover bottom of 8-10 qt stainless steel pot with cooking oil about
1/4-inch deep. Saute spare ribs over low heat while preparing braciole.
(Note: if you do not have stainless, the next best choice is
porcelain. A metal pot will RUIN this recipe.)
Sausage: In skillet, saute sausage until cooked and golden brown (may
be done in water or oil), and drain.
Braciole: Pound round steak until very thin and cut into approx 4x4 or
4x6 inch strips. Place crushed garlic in small bowl, Add egg and beat
lightly. Add basil, parsley, salt and pepper, and grated Romano (until
mixture thickens to paste consistency). Spread mixture onto meat, roll
and tie securely (crochet thread works well). Place rolled meat in with
spare ribs to brown. Be sure to brown meat very, very well.
Sauce: Once meat is very brown, add 2 cloves crushed garlic to oil and
saute just until golden. (Do not overcook or sauce will be bitter.)
Immediately add tomato puree and plum tomatoes. Simmer about 1/2 hour.
Add 29 ounces of water, basil, parsley and Romano cheese. Simmer
another 1/2 to 3/4 hour. Add tomato paste + equal water, simmer 1 hour.
Add tomato sauce and 1/4 to 1/2 amount of water, simmer 1 hour. If
sauce tastes at all bitter, add about 1 Tbsp baking soda and simmer an
additional 15-30 minutes. (Optional: add a whole carrot with first
tomato ingredients, which will also cut the acidity.)
Meatballs: While sauce is cooking--rub mixing bowl with crushed garlic.
Add meat, beaten eggs and seasonings. Dip bread slices into milk and
squeeze out excess. Crush into meat mixture. Mix all ingredients well,
roll into desired sized balls, and broil just until nicely browned.
Drain and add to sauce mixture.
Bon Apetite!