Martin Scorsese Mother Sauce And Meatballs
Recipe: #41776
October 21, 2023
Categories: Sauce, Tomato/Red Sauces, Stewing Beef, Ground Beef, Pork Sausage, Italian Canned Tomatoes, Italian Dinner, more
"Preferably use Redpak brand tomato. Grated Locatelli and Sardo cheeses is what she used. I'm using a grated mixture but calling it parmesan. She used mixture of veal, beef, and pork for meatballs. Serve sauce over a pound of spaghetti."
Original is 6 servings
Ingredients
- Meat sauce
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- Meatballs
Nutritional
- Serving Size: 1 (364.5 g)
- Calories 528.4
- Total Fat - 36.3 g
- Saturated Fat - 12.1 g
- Cholesterol - 275.4 mg
- Sodium - 705.3 mg
- Total Carbohydrate - 8.5 g
- Dietary Fiber - 1.7 g
- Sugars - 3.5 g
- Protein - 40.4 g
- Calcium - 155.3 mg
- Iron - 3.4 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Sauce:
Step 2
Sauté sausage and veal in a large pot in olive oil until a little brown.
Step 3
Put aside.
Step 4
Sauté onion and garlic cloves in the same pot until golden.
Step 5
Add tomato paste and 3 paste cans of water to pot.
Step 6
Put tomatoes through a sieve to remove seeds.
Step 7
When sauce starts to bubble, add salt and red pepper to taste and simmer for a while, stirring every now and then from the bottom up.
Step 8
Don't put in any oregano; it keeps repeating on you.
Step 9
Add the large pieces of veal and pork.
Step 10
Cook uncovered until meat comes apart with a fork, about 3 hours, adding water as needed.
Step 11
Meatballs:
Step 12
Mix meatball ingredients together and roll into egg-size balls.
Step 13
Put raw meatballs in the sauce—do not fry them.
Step 14
When meatballs float to the top of the sauce (don't stir until they do), they should be done.
Step 15
Simmer and stir a few more minutes.
Step 16
Remove pieces of veal and pork, slice, and serve as a side dish with meatballs.
Tips
No special items needed.
0 Reviews
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