I started watching my Nonna cook and helping when I was about 5. Every Sunday morning at 6am she would make sauce, meatballs and cook Italian sausage..and about a half dozen other incredibly delicious things..and we will do them one at a time...no need to get overly excited!
This sauce takes about 4-6 hrs to simmer...so plan your time well..you have to make meatballs and cook sausage and of course cook pasta of your choice (my favorite is Ziti with lines, but any pasta or spaghetti works equally well..in a later installment we will get into making fresh pasta..but not today.)
Well first things first..Market List.
Sauce:
*1-1.5 lbs piece of pork (like a small pork roast..have the butcher cut it for you, if you can't find one that small, not too lean you need some fat on it..just don't argue with me ..OK? lol)
*1- 1.5 lbs of beef (a small piece of steak will do nicely..not too expensive and with a little bit of fat)
* 4-5 (approx 28 oz) cans of crushed or peeled whole plum tomatoes (use imported from Italy)
* 4 cans of tomato paste (use imported from Italy)
* 2-4 cloves of Fresh Garlic (to taste)..smash these babies with the side of the blade of a heavy knife and pull off skins (caution your hands will smell like garlic)
* Olive Oil (good quality- preferably not extra virgin... green olive oil has more fragrance and taste)
* Fresh Basil, chopped fine (a handful is fine) or Dried Basil (2 Tbsp)
* Fresh Parsley, chopped fine (about a handful) or Dried Parsley (about 2 Tbsp)
* Bay Leaves (I use 3-4)
* Salt and Pepper to taste (careful not to overdo this..best to add it slowly..and taste)
{just a handy bit of info: 1 tsp dried herbs or 1/4 tsp ground herbs = 1 tbsp fresh herbs... to say I use fresh herbs all the time would be a lie...but when I can, I do}
Meatballs:
*4-5 lbs of ground beef
*1 box of Saltine Crackers
*Fresh Chopped Parsley (a palmful) or Dried Parsley (3 Tbsp)
*5 eggs
*black pepper (1-2 tsp)
*1/4 cup freshly grated Imported Romano Cheese (optional..I love it)
*1/4 cup freshly grated Imported Parmesan Cheese (optional.. I love it)
*garlic optional (I don't love it)
Sausage:
2lbs of either Sweet and/or Hot Italian Sausage (with or without Fennel).. just have about 2 lbs when you are done.
{Please notice, Doug..no bacon or even panchetta}
You maybe saying to yourself...self, this seems like a lot of work and a lot of meatballs, sausage and sauce..but trust me..it's worth it.. ecstasy for the mouth- if you are orally inclined! It will be eaten very quickly...I have never had enough leftovers to freeze..however in the unlikely event you do, by all means freeze in small batches...for multiple mealgasms :)
Now are you ready to cook? Here we go..roll up your sleeves, wash your hands well..and jump in fearlessly!
Sauce:
Get a deep dutch oven type pan (stew pan, pasta pot..whatever..make sure it's BIG). Pour olive oil in till it covers the bottom of the pan..don't be stingy (It's good for your heart..hey I know what I am talking about here!). Don't use too high a heat source..but not too low either..Heat till it starts to get fragrant (not burn..just hot). Now add your peeled and smashed cloves of garlic. Saute (and DON"T BURN)...this should start smelling good already...Now take that piece of pork add and brown on both sides..do the same with the piece of steak (if you need to cut the meat into large pieces (NOT stew size BIGGER)..feel free to do so..it stops people from fighting over who gets the meat at the dinner table..(nothing worse than men fighting over meat). If you have to cook it in batches..so be it..Don't overcrowd your pan. Still with me? Good...meat is browned, garlic is soft and sweet...awesome! Now lower the heat.
Next, add the cans of crushed tomatoes..now some people like to use canned peeled whole plum tomatoes and you can..makes a chunkier sauce. You may need to add some water at this point, here is my suggestion..as you open the cans of tomatoes and dump them in..put a small amount of water in the empty can and swish around and dump in the pan..do that with every can. Add the tomato paste...a can at a time and definitely fill each empty can with water scrape the sides with a butter knife to get every smidge of paste and dump in. Now look at your sauce...is all the meat covered? {It is important to have your meat covered at all times..hint from the cook .. wink}...if not don't be afraid to add water (or put on boxers or both), believe me the water all cooks away. Now the toughest part..seasoning...add the herbs- parsley, basil and bay leaves..some salt and black pepper-not alot.. (you can cheat and use Italian Seasoning.. but it IS cheating..although it tastes pretty good too). when you look at your pan...you should be able to see the herbs and seasoning. If it looks all red..we have a problem Houston. (add more..not salt and pepper however). Take your pot and put it on a back burner on med/low and let it cook away. I am making the assumption you did NOT use an aluminum pot (unless you want Alzheimer's..but even if you do....the sauce will stick in a aluminum pot and burn and taste horrible and be a tremendous waste of money and time, but you probably wont remember it anyways.. :P ..Just use a GOOD pot.. I like Revere Ware...but I think I do cause it's just pretty..copper bottom and all).
Stir your sauce frequently (not every 5 min but every time you look at it and wonder...hmm is it sticking to the pan?
Oh and I don't use onions cause my Nona never did, but feel free to..still tastes awesome (I would add them peeled and whole with the seasonings).
OK sauce is simmering..making your house, condo or apt smell amazing...causing neighbors to drool and ring your doorbell hoping for a dinner invitation. Sauce is cooking!! Next lets make Meatballs!!
Meatballs:
OK the first thing you do is empty out all 4 sleeves of Saltine crackers (do not use Ritz or any fancy flavored ones {not even bacon flavored ones, Doug}..plain old Saltines)..empty into a large bowl. Now at this step some of you may think about using a blender or a food processor..ha...pox on you I say!!...crush those babies by hand..Yup, use your hands and smash and pulverize the crackers to tiny pieces..about as small as bread crumbs..and yes, you can do this..it's not a fast process but it's great therapy. Remember no big pieces..no one wants to bite into a meatball and get a piece of cracker...really??? Keep smashing...and when you are done..smash some more. {this used to be my job when I helped Nona cook..I hated it}
Place your ground beef in a large LARGE I repeat bowl. Hopefully you did not buy 95% lean hamburger cause it will be too dry...and generally sucks. Read what I said in the ingredient list- ground beef..80-85% lean is good...if beef fat is a huge issue...use turkey...but I hate turkey meatballs personally....and if you do use turkey..you might as well skip the sauce..and open a jar of Ragu and call it a day!...
For those intrepid souls still with me...OK we put the meat in a bowl (not your meat or his meat..but THE meat). We will now add the very finely crushed cracker crumbs, eggs, and seasonings. With your hands (I repeat YOUR HANDS), mix everything together. Is it too dry to stick together? add some hot water..just a little till the consistency is perfect. Now to cheese or not to cheese. That is the question. I love Romano cheese. I like Parmesan cheese. I add both. This is your call... I recommend it, however. (You do trust me don't you..after all we have been through together..so far?)....Keep mixing till really well mixed..every thing is incorporated throughout. I know the raw egg feels weird, just buck up. You can't be wimpy and be a good cook.
Now take a handful of the meat mixture and roll in your hands..keep rolling till it is perfectly round with no cracks.... (now I could make a very crude comment about rolling balls and cracks, but I wont.)
You have the option of cooking your meatballs 2 ways...it is your choice, personally I think both are fine.
OPTION #1) You can take a heavy skillet (like a chicken fryer or good cast iron), pour in olive oil till the bottom is covered, heat the oil hot and fragrant and fry the meatballs in batches till cooked/browned on all sides...if you do cook them this way be wary of meatballs thieves who will sneak up behind you and steal cooked ones and eat them. When you take the meatballs out of the frying pan, dump them into your simmering sauce (see why we need a big pan and lots of liquid?). Cook until all are done and happily browned and bathing in sauce. Take about half of the oil and fat from the pan and add to the sauce. Don't question me!
OPTION #2) Take a cookie sheet...pour a small amount of olive oil on the bottom and spread around till the bottom is covered. Place your meatballs on the cookie sheet and bake in a 350 degree oven for 30-45 minutes depending on how big your balls are...meatballs I mean. (You know what determines how big your meatballs are? Your hand size..no kidding!! My hands are small so my meatballs are golf ball size...and I could make another crude comment but I am restraining myself admirably.)... test one to make sure it is cooked and then dump all of them into the sauce with the oil and grease from the baking pan....don't even start again!
Now sauce is done and simmering, meatballs are cooked and simmering...and you keep stirring so nothing sticks to the bottom of the pan...Your kitchen smells like heaven...and you are smiling..so damn proud of yourself and your honey is making hubba hubba eyes at you!
Next, we cook the sausage. Usually there are about 7-8 links to the package. And we will us probably 2 packages. I am stressing here ITALIAN SAUSAGE..no jimmy dean. Fire up the skillet/chicken fryer/cast iron...add some olive oil..heat till fragrant and add sausages. (you know the drill ) Sausages should be pork- not turkey or chicken (blasphemy).
And although there hasn't been a fatal case of trichinosis in Canada/Us in decades from undercooked pork..and I quote "Human cases of trichinosis reported to the Centers for Disease Control declined from about 500/year in the 1940's to fewer than 50/year in the 90's. Further, many of these cases result from non-pork sources such as bear and other game meats. However trichinosis are larvae that turn into worms in your intestines....and not worth the risk!! I hate worms!!! (I figure as long as you don't make bear or moose meatballs, we are cool)
Keeping all this in mind, we are cooking up our sausages for at least 20 minutes in the frying pan turning frequently...they should be browned on all sides and if stuck with a fork juices should be clear..not pink. Got it? Once this is accomplished, add then to the sauce with about 1/2 the grease. Just do what you are told!
And keep stirring well...after all this work, you do not want your sauce to burn...keep the flame/heat low. Now you see the meatballs and sausage will continue to cook in the sauce and absorb it...making them ever so yummy!!!
It is really worth having a large pot for this..You can split it into 2 pots if necessary but C'est domage!! Make sure the meat has room to float a bit (more self restraint about floating meat)..not packed to the bottom of the pan.
( Remember to clean all surfaces that have had any raw meat on them well..hot soapy water.)
That's is the sauce is assembled..it should cook for 4-6 hrs or longer..the longer the better. Extended cooking thickens the sauce as the water cooks off; and long simmering melds flavors together. The sauce will become richer and sweeter the longer it cooks.
When you are ready to eat, make your pasta according to the package directions..don't add oil to the water as lazy people sometimes do. Make sure your pasta pot is big enough to cook your all your pasta al dente (to the tooth) {in other words not mushy} without sticking. The only real way to check pasta doneness (is that even a word?) is to pull out a piece after minimum cooking time and bite it. Cook it to the consistency you like. My Nona had a story about throwing spaghetti against a wall..if it stuck it was done. I don't recommend that...very messy. after your pasta is cooked..do not...I repeat ..do not discard all the pasta water...keep a little (and I mean a little) in the pot with the pasta..
Serving...Although there are many ways to make love, I believe there is only one way to serve pasta...here it is.
1) Take all the meatballs and sausage, pork and beef out of the sauce and place it in a large bowl.
2) Place your pasta in another large bowl. Pour the sauce on the pasta..and mix..add more sauce and mix again..till it is as saucy as YOU like it...I like mine really saucy..but hey that's me. Provide both grated Romano and grated Parmesean cheeses for sprinling on top (Romano has more "bite" Parmesean is milder).
3) Call people in to eat.
4) After everyone has praised you and admired your cooking skills and kissed your feet...put any leftover sauce in containers for another meal,,,(in future blogs we will make many yummy things using this sauce). Put the cooked meats, if there are any left, in another covered container.. for leftovers..sandwiches (or sangwiches as my Nona said)...or snacking as people are warrant to do..walk by the bowl of meatballs and eat a few ..like potato chips.
Now, I have always served Pasta with a nice simple green salad (ensalada)...of lettuce and tomatoes with a equally simple oil and vinegar dressing. Don't go getting fancy. This is simple peasant food. Save your fancy salad for another meal. and equally good with this is a loaf of nice crusty Italian bread. That's it. Pretty simple actually isn't it?
As you make this sauce over and over ..feel free to tweak it...adding more or less tomatoes, more or less seasoning..I tend to use a lot of basil cause I love the way it tastes. There is no need to add sugar..the basil will sweeten the sauce as it simmers. And oregano is only used in Pizza Sauce..you need the strong flavor to complement the mozzarella cheese. So no oregano is Pasta Sauce. Some people add a good red wine to their sauce...and if you do make sure it is GOOD...never cook with anything you wouldn't drink out of a glass.
{HINT -Any recipe that calls for canned tomatoes can be substituted with equal parts of fresh tomatoes. Just make sure you blanche and seed your tomatoes. Score the bottom of the tomato before dropping in hot water to make skin removal that much easier!}
{HINT -Heaven forbid you haven't been stirring your sauce..perhaps "playing" on the internet or such and your sauce sticks to the bottom of the pan....First, get a clean pan and dump the sauce in..do NOT..I repeat do not scrape the burnt pan into the new one...the sauce will be ruined. anything stuck to the bottom stays there...however you can always find volunteers to eat any of the meat that maybe stuck...good luck washing that baby...easiest way is to scrape everything you can out of the pan to the garbage...anything left...add 3 inches of very hot water and put the pan on the stove to simmer...hopefully everything stuck will come right off after a few minutes...BUT it's so much easier to just keep the heat source low, watch the sauce and STIR}
I hope you enjoy reading this and making this and I know you will enjoy eating this!!
Hugs... June (of Doug and June fame)
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