Pasta and Meatball Feast
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.
Ingredients
Serves: 24
- MEATBALLS
- 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
Directions
Preparation:30min ›
Cook:5hours ›
Ready in:5hours30min
- 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 frypan 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.
- Brown meatballs in a large frypan over medium heat; reserve.
- 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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Reviews and Ratings
Global Ratings:
(35)
Reviews in English (32)
I have always considered myself an excellent saucemaker. However, I made this sauce for my Sicilian husband and he absolutely loved it! I used a little more red wine than called for to get a little different flavor. I also made it a meat sauce instead of making meatballs. I added ground beef AND ground pork to the recipe, instead of the brisket. Unbelievable! The flavor of the sauce really stuck to the pasta (I used rigatoni), and the aroma throughout the house was great. People could smell it from outside. Obviously, I can't say enough. One of the best I've ever had! - 14 Nov 2002 (Review from Allrecipes USA and Canada)
This was amazing - the whole family felt like we were eating at a fine Italian restaurant. This recipe is not difficult and is SURE to impress others. My kids keep telling me how great it was. I don't understand how another reviewer had ingredients left over (?) she must have skipped a step because everything is used and the instructions are very descriptive. - 30 May 2004 (Review from Allrecipes USA and Canada)
If you are looking for a great tasting hearty meat sauce, then you have definitely found it. This sauce is easy to make and full of flavor...don't leave out the pork neck bones. Excellent! Mr Gerry...thank you for sharing this one! - 03 Apr 2001 (Review from Allrecipes USA and Canada)