Family Sicilian Meatballs and Sauce Recipe

Servings: 24

Original Recipe (1X)

Ingredients

Meatballs:

• 3 slices white bread, torn into pieces
• cup milk or water
• 1 pounds ground beef
• 2 large eggs
• cup grated Romano cheese
• 1 pinch dried parsley
• teaspoon salt (or to taste)
• teaspoon ground black pepper

Sauce:

• 4 tablespoons olive oil, divided
• 4 onions, chopped
• 6 cloves garlic, chopped
• 12 links sweet Italian sausage, divided
• 1 pound beef chunks
• pound pork neck bones
• 4 (6 ounce) cans tomato paste
• 3 (28 ounce) cans crushed tomatoes
• cup red wine
• 4 bay leaves
• teaspoon ground cinnamon
• teaspoon dried parsley
• 1 teaspoon dried basil
• Salt and pepper to taste
• 3 (16 ounce) packages dry pasta

Directions

1. Prepare the meatballs: In a medium bowl, combine the torn bread and milk. Let it soak for a few minutes, then add the ground beef, eggs, Romano cheese, parsley, salt, and pepper. Mix everything together until well combined. Form the mixture into meatballs and place them in the freezer for about 30 minutes to firm up.
2. Cook the sauce: Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and cook, stirring occasionally, until they are soft and translucent (about 5 minutes). Add the garlic and 1 sausage link, and cook for another 3 minutes.
3. In a separate skillet over medium heat, brown the beef chunks and pork neck bones. Once browned, set them aside.
4. Once the onions and garlic are done, reduce the heat to low. Add the tomato paste and cook it for a few minutes, stirring occasionally. Then, stir in the browned beef and pork, crushed tomatoes, red wine, bay leaves, cinnamon, parsley, basil, and season with salt and pepper. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 3-4 hours, stirring occasionally.
5. Brown the meatballs: While the sauce is simmering, heat the remaining 1 tablespoon of olive oil in a large skillet. Brown the meatballs and remaining sausage links in batches, making sure to cook them on all sides. Once browned, add the meatballs and sausages to the sauce and let them simmer for an additional hour.
6. Cook the pasta: When the sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes, or until al dente. Drain the pasta.
7. Finish the dish: Remove the pork neck bones from the sauce and discard them. Serve the meatballs and sauce over the hot pasta, and enjoy!

Cook's Note

For the best flavor, use your favorite Italian red wine in this sauce. It pairs beautifully with any pasta of your choice. This sauce also makes a great pizza topping if you leave out about half of the meat. If you decide to freeze the sauce, allow it to thaw and add an 8-ounce can of tomato sauce to thin it slightly, if needed.

Nutrition Facts (per serving)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.