Ingredients Jump to Instructions ↓

  1. 1 lb ground veal

  2. 1 lb ground pork

  3. 2 lbs ground beef (chuck)

  4. 1 loaf of good Italian bread seasoned bread crumbs Fresh Basil Fresh Italian Parsley Parmigiana cheese Fresh Garlic Egg s Sauce

  5. 3 large boxes of Pomi chopped or diced tomato s

  6. 1 can tomato puree

  7. 3 lg red onion s Garlic Basil Parsley Oregano Crushed red pepper Sugar Red Wine S&P Bay Leaf Parmigiana

Instructions Jump to Ingredients ↑

  1. SAUCE: 1. In a large saucepan/dutch oven, over medium heat add chopped onions, and cook slightly. Add garlic, and crushed red pepper. Cook a few minutes more or until garlic just starts to turn golden. Add wine, cook a few minutes more. Add tomato puree and let simmer for about a half hour. Add herbs, sugar (to cut the acidity) and salt and pepper. We also like to add the rind of the Parmigiano block. Leave it on the heat for when you add the meatballs... MEATBALLS: 1. Gently work the meat together in a large bowl.

  2. Cut the crust off the bread, and cut or rip into approx 1" pieces and put in bowl.

  3. Add herb combination, almost a cup of fresh herbs and approx 1-2 Cups of Parmigiano (if you don’t want to add.

  4. We added 2 eggs, it should be fairly wet.

  5. We added aprox ⅓ cup of breadcrumbs. We gently patted into balls, placed on a cookie sheet, and baked for 12-15 minutes at 350°. Then we put them into the sauce.


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