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|Meatball and Salsiccia Pasta Sauce from Napoli
|Recipe contributed by Gian Banchero
- 2 pounds lean ground beef
- 3/4 teaspoon salt
- 1 cup dry unflavored breadcrumbs
- 1/2 teaspoon black pepper, freshly ground
- 1/3 cup grated Parmesan cheese
- 4 tablespoons olive oil
- 1/4 cup grated Romano cheese
- 1 large egg, beaten (optional)
- 4 tablespoons fruity olive oil
- 3 sweet Italian sausages
- 2 sweet Italian fennel sausages
- 1-2 hot Calabrese Sausages
- 3 cloves garlic, "big and juicy," minced
- 1-1/2 teaspoon aromatic oregano
- 2 28-ounce cans hand crushed plum tomatoes with juice
- 2 28-ounce cans of water
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Place in a large bowl the ground beef, dry breadcrumbs, Parmesan cheese, Romano cheese, egg, salt and black pepper. Mix well and form into walnut-sized balls. Heat 4 tablespoons of the olive oil in a large frying pan and cook the meatballs in batches. Remove cooked meatballs from the frying pan and put them aside.
In a heavy 4-quart pot add the remaining 4 tablespoons of olive oil, turn the heat to low. Prick each sausages several times with a fork and add them to the pot along with the garlic and oregano. Gently cook the sausages, stirring often, until they change color. DON'T BROWN.
Add the crushed tomatoes and the water, salt and pepper, stir. Slowly bring the sauce to a spirited simmer and add the meatballs. When sauce resumes its simmer cook for 1 hour, stirring every so often. If desired hot pepper flakes may be added.
This sauce goes well over spaghetti, noodles, wide pastas, and shapes similar to rigatoni.
This delicious pasta sauce is from the grand niece of Enrico Caruso. Makes 6-8 servings.
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