Pasta and Meatball Feast

    Pasta and Meatball Feast


    29 people made this

    This is a wonderful Sicilian recipe for pasta and meatballs. Until you try it, you can't guess how good it is. Keep in mind the quantities below are for 24 servings - it freezes very well.

    Serves: 24 

    • 500g beef brisket, chopped
    • 2 eggs
    • 3 slices white bread
    • 1/2 cup grated Romano cheese
    • 1 pinch dried parsley
    • salt and pepper to taste
    • SAUCE
    • 3 tablespoons olive oil
    • 4 onions, chopped
    • 6 cloves garlic, chopped
    • 12 links Italian sausage
    • 750g cubed beef brisket
    • 250g pork neck bones
    • 750g tomato paste
    • 3 (800g) 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 (500g) packets dry pasta

    Preparation:30min  ›  Cook:5hours  ›  Ready in:5hours30min 

    1. 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.
    2. To make sauce, heat olive oil in a large pot on medium heat. Saute onion, garlic and fry links of sausage.
    3. Meanwhile, in a large frypan over medium heat, brown beef chunks and pork neck bones; reserve.
    4. 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.
    5. Brown meatballs in a large frypan over medium heat; reserve.
    6. Simmer sauce over low heat for 3 to 4 hours then 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.

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