While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry.
Family Sicilian Sauce And Meatballs
Garlic herb spaghetti with baked chicken meatballs is so good!
Recipe Summary Family Sicilian Sauce And Meatballs
My mother's family originally came from Sicily and every family member makes his or her own version - this version came most recently via Brooklyn. If there are any leftovers, they freeze very well. MANGIA! Serve with red wine and a good loaf of crusty Italian bread.Ingredients | Recipes With Chicken Meatballs And Pasta
3 slices white bread, torn into pieces
¼ cup milk or water
1 ½ pounds ground beef
2 eggs
½ cup grated Romano cheese
1 pinch dried parsley
¾ teaspoon salt, or to taste
¼ teaspoon ground black pepper
3 tablespoons olive oil
4 onion, chopped
6 cloves garlic, chopped
12 (3.5 ounce) links sweet Italian sausage
1 ½ pounds cubed beef brisket
½ pound pork neck bones
4 (6 ounce) cans tomato paste
3 (28 ounce) cans crushed tomatoes
½ cup red wine
4 bay leaves
¼ teaspoon ground cinnamon
¼ teaspoon dried parsley
1 teaspoon dried basil
salt and pepper to taste
3 (16 ounce) packages dry pasta
Directions
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.
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.
Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
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.
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.
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.
Info | Recipes With Chicken Meatballs And Pasta
prep:
40 mins
cook:
4 hrs 15 mins
total:
4 hrs 55 mins
Servings:
24
Yield:
24 servings
