Ok guys, since we're sharing recipes here's my favorite, and the one I was raised on. I'm Italian on both sides of my family and this recipe is largely unchanged for the last 80+ years. Trust me it's well worth the time and effort..
Dad's Pasta Sauce
2 lbs ground round
2 lbs "meatloaf mix" (blend of ground beef/veal/pork)
1 lb sweet Italian sausages, whole
4 Tbsp veal gelatin, if available (hard to find unless you make your own veal stock)
5 large cans Italian-style plum tomatoes, peeled, in heavy puree (e.g. Paradiso)
5 cloves fresh garlic, minced, divided into 3 cloves & 2 cloves
1/2 cup fresh onion, finely minced
6 Tbsp fresh Italian parsley, minced, divided into 4 Tbsp and 2 Tbsp
2 1/2 Tbsp dried sweet basil, crushed, divided into 2 Tbsp & 1/2 Tbsp
1 Tbsp dried oregano, crushed
4 dried bay leaves, whole
2 eggs
1 1/2 cups bread crumbs, moistened with water
1/2 cup parmigiano reggiano cheese, grated
1/2 cup romano cheese, grated
1 small can tomato paste (optional, if you prefer a thicker sauce)
1/4 cup olive oil
1/4 cup vegetable oil
1/2 tsp salt
1/2 tsp pepper
PROCEDURE:
Heat olive oil in medium skillet. Add:
onion
3 cloves garlic
4 Tbsp parsley
2 Tbsp sweet basil
oregano
bay leaves
Cook covered for 10 minutes on a low flame, stirring often, until onions are clear.
DO NOT brown the mixture. If it browns toss it out and start over.
Empty mixture into large (12 qt. or bigger) non-aluminum saucepot.
Empty tomato cans with juice, one at a time, into a blender and briefly puree. Add
tomatoes to saucepot with salt and pepper. Cover, increase heat to high and bring
to a rapid boil, then reduce heat to medium-low and boil gently for 1 1/2 hours,
stirring occasionally.
Meanwhile, prepare meatballs. In a large bowl mix thoroughly:
ground round
meatloaf mixture
eggs
2 cloves garlic
2 Tbsp parsley
1/2 Tbsp sweet basil
bread crumbs
grated cheeses
Form mixture into 2" meatballs. Add vegetable oil to large cast iron skillet and
heat to medium-high. Add meatballs and sausage and brown well on one side before
turning. DO NOT cook completely. Outsides should be very well-browned, but
centers should remain uncooked.
After tomatoes have been simmering for 1 1/2 hours, add partially cooked meatballs
and sausage, tomato paste and veal gelatin. Simmer on medium-low heat 1 to 1 1/4
hours more, stirring and skimming off fat occasionally.
To serve, remove meatballs and sausage to a separate platter. Remove bay leaves
from sauce and serve over your favorite cooked pasta.
Sauce freezes well and will keep for a few weeks when stored in airtight containers.
