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beef brisket eggs white bread Romano cheese parsley salt olive oil onion garlic links sweet Italian sausage beef brisket pork tomato paste tomatoes red wine bay leaves ground cinnamon parsley basil salt Pasta
Viewed: 102 - Published at: 6 years agoIngredients
- 1 pound beef brisket, chopped
- 2 eggs
- 3 slices white bread
- 1/2 cup grated Romano cheese
- 1 pinch dried parsley
- salt and pepper to taste
- 3 tablespoons olive oil
- 4 onion, chopped
- 6 cloves garlic, chopped
- 12 (3.5 ounce) links sweet Italian sausage
- 1 1/2 pounds cubed beef brisket
- 1/2 pound pork neck bones
- 4 (6 ounce) cans tomato paste
- 3 (28 ounce) cans crushed tomatoes
- 1/2 cup red wine
- 4 bay leaves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried parsley
- 1 teaspoon dried basil
- salt and pepper to taste
- 3 (16 ounce) packages dry pasta
Method
- To make the meatballs, combine chopped meat, eggs, bread, Romano cheese, parsley and salt and pepper to taste in a medium bowl.
- Form golf ball-sized meatballs; place into freezer to firm up.
- To make sauce, heat olive oil in a large pot on medium heat.
- Saute onion, garlic and fry links of sausage.
- Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; reserve.
- When onions and garlic are done, turn heat down to low.
- Add tomato paste; stir and simmer for 10 minutes.
- Add the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil and salt and pepper to taste; stir.
- In a large skillet over medium heat, brown meatballs; reserve.
- Simmer sauce over low heat for 3 to 4 hours, add meatballs and simmer for 1 hour.
- Meanwhile, 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, serve.
