Best Boneless Neckbone Meat Ball Pasta Gravy Recipes

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SOPRANO'S SUNDAY GRAVY (SPAGHETTI SAUCE)



Soprano's Sunday Gravy (Spaghetti Sauce) image

Badda-bing badda-boom. Its a thing of beauty. This recipe is not a fast one, its an all afternoon dinner; But it is definitely worth it. From The Soprano Family Cookbook

Provided by Lightly Toasted

Categories     Sauces

Time 2h15m

Yield 8 cups

Number Of Ingredients 20

2 tablespoons olive oil
1 lb meaty pork neck bones or 1 lb pork spareribs
1 lb veal stew meat or 2 veal shoulder chops
1 lb Italian sausage
4 garlic cloves
1/4 cup tomato paste
3 (28 ounce) cans peeled Italian tomatoes
2 cups water
6 leaves fresh basil, torn into small pieces
1 lb ground beef (or combination of beef or pork)
1/2 cup plain breadcrumbs
2 large eggs
1 teaspoon finely minced garlic
1/2 cup freshly grated romano cheese or 1/2 cup parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon salt
pepper
2 tablespoons olive oil
1 lb pasta shells or 1 lb rigatoni pasta, cooked and hot
freshly grated romano cheese or parmesan cheese

Steps:

  • To make the sauce, heat the oil in a large heavy pot over medium heat.
  • Pat the pork dry and put the pieces in the pot.
  • Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
  • Transfer pork to a plate.
  • Brown the veal in the same way and add it to the plate.
  • Place the sausages in the pot and brown on all sides.
  • Set the sausages aside with the pork.
  • Drain off most of the fat from the pot.
  • Add the garlic and cook for about 2 minutes or until golden.
  • Remove and discard the garlic.
  • Stir in the tomato paste and cook for 1 minute.
  • With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
  • Or for a chunkier sauce, just chop up the tomatoes and add them.
  • Add the water; and salt and pepper to taste.
  • Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
  • Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
  • If the sauce becomes too thick, add a little more water.
  • Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
  • Mix together thoroughly.
  • Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
  • Heat the oil in a large heavy skillet.
  • Add the meatballs and brown them well on all sides.
  • They will finish cooking in the sauce.
  • Transfer the meatballs to a plate.
  • After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
  • To serve, remove the meats from the sauce and set aside.
  • Toss the cooked pasta with the sauce.
  • Sprinkle with cheese.
  • Serve the meats as a second course, or reserve them for another day.

Nutrition Facts : Calories 798.5, Fat 39.1, SaturatedFat 12.9, Cholesterol 169.4, Sodium 1276.4, Carbohydrate 63.9, Fiber 6.2, Sugar 11.4, Protein 47.1

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Grandma's Old Italian Spaghetti Sauce with Meatballs image

Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.

Provided by cherbear

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 8h

Yield 12

Number Of Ingredients 21

2 tablespoons olive oil
3 whole garlic cloves, peeled
2 pig's feet
1 pound pork neck bones
2 (6 ounce) cans tomato paste
1 ½ cups water
2 (28 ounce) cans tomato puree
1 tablespoon white sugar
1 teaspoon black pepper
¾ teaspoon baking soda
1 (16 ounce) loaf fresh Italian bread, torn into 2-inch pieces
1 cup water
6 eggs, beaten
1 pound ground pork
1 pound ground veal
1 pound ground beef
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to taste
6 hard-boiled eggs, peeled

Steps:

  • Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
  • Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
  • Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
  • Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g

THE MAURO FAMILY SUNDAY GRAVY



The Mauro Family Sunday Gravy image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 5h5m

Yield 6 to 8 servings

Number Of Ingredients 19

1 cup milk
4 slices white bread, torn into little pieces
Kosher salt and freshly ground black pepper
1 cup grated Pecorino Romano cheese
1 cup fresh parsley leaves, chopped
3 large eggs
2 pounds ground chuck
1 pound ground pork
1 pound ground veal (if you don't like veal, just use more beef)
1 tablespoon olive oil
1 pound hot Italian sausage links
1 medium onion, finely chopped (about 1 cup)
2 teaspoons dry Italian seasoning
4 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
1/3 cup dry red wine, such as Chianti or merlot
Kosher salt and freshly ground black pepper
Three 28-ounce cans crushed tomatoes
2 pounds pork neck bones
1/4 cup roughly chopped fresh basil

Steps:

  • For the meatballs: In a large mixing bowl, mix together the milk, bread, 1 1/2 teaspoons salt and 1 teaspoon pepper to make a panade. Whisk in the cheese, parsley and eggs until uniform. Add in the chuck, pork and veal and, using your hands, mix together until combined. Do not overwork! Do a tiny test meatball to gauge seasoning. Once the mixture is properly seasoned, roll it into twelve 3-inch meatballs.
  • For the sauce: Heat the olive oil in large Dutch oven over medium heat until shimmering. Add the sausage and brown on each side until golden, about 5 minutes. Set aside. Next, brown all sides of the meatballs until dark brown, about 5 minutes a side. Set aside. Drain out all but 2 tablespoons of the rendered fat.
  • Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the Italian seasoning and garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and deglaze the pan, scraping up any bits. Season with salt and pepper.
  • Add the tomatoes and increase the heat to medium high. Add the sausage, meatballs and neck bones and bring to a gentle simmer. Cook with the lid on until the meatballs are no longer pink in the middle and are about 170 degrees F, about 1 hour. Remove the sausage and meatballs from the sauce (leave in the neck bones) and refrigerate.
  • Simmer the sauce, uncovered, until the neck bone meat is falling-off-the bone tender, skimming the fat off the top and stirring frequently, another 3 hours. (After about 2 1/2 hours, remove the sausage and meatballs from the refrigerator to come back to room temperature.)
  • Add the sausage and meatballs back to the sauce and bring to a simmer again for 10 minutes to heat the meat up. Add salt and pepper to taste, then add the fresh basil just before serving.
  • Serve on top of a mound of mostaccioli or rigatoni, with a side of hot giardiniera.

BONELESS NECKBONE & MEAT BALL PASTA GRAVY



Boneless Neckbone & Meat Ball Pasta Gravy image

I purchased these neck bones on sale, & although I can eat them just seasoned with Mustard or BBQ Sauce, I knew my husband would appreciate them more if I added them too something. So I decided to make a Spaghetti Gravy & add the meat from the neck Bones to it, to make it more flavorful. I hadn't made Pasta in quite some time,...

Provided by Rose Mary Mogan

Categories     Other Main Dishes

Time 2h20m

Number Of Ingredients 17

4-5 lb meaty pork neck bones (seasoned & cooked, meat removed from bone)
2 large onions, chopped
2 large bell peppers, deseeded & chopped
2 can(s) 14 1/2 oz. diced tomatoes
1 can(s) 6 oz. tomato paste
2 pkg 1.25 oz. dry spaghetti sauce mix
1 tsp nutmeg
2 tsp italian seasoning or oregano
2 tsp sugar or splenda
1 tsp each kosher salt & coarse black pepper (or to your taste)
1 1/2-2 lb frozen meat balls
2 jar(s) 24 oz. spaghetti sauce (your favorite brand)
4-5 clove garlic, minced
1 c grated parmesan cheese
1 lb pasta of choice ( i used fetuccini) (cooked according to directions
1 pkg 13 1/4 oz whole wheat pasta (optional, or your choice) cooked according to directions
2 Tbsp olive oil or canola oil

Steps:

  • 1. Season Neck Bones with spices of your choice. I used minced onion, granulated onion & garlic Powder, kosher salt, coarse Black pepper, sumac (or lemon zest) 2 bay leaves, and cook until meat falls off the bones. Allow to cool and remove all visible fat from pot. (I COOKED ONE DAY & REHEATED THE NEXT DAY) Then reheat, and remove meat from the bones when it has had time to cool enough to handle. SAVE THE MEAT TO BE ADDED TO THE SAUCE.
  • 2. Chop the onions and peppers.
  • 3. Add the oil to a large skillet, and heat over low heat.
  • 4. Add the chopped onions and peppers to skillet along with the minced garlic, then allow to cook over medium low heat.
  • 5. Next add the diced tomatoes & tomato paste & stir to blend mixture together.
  • 6. Then add the dry spaghetti sauce, and stir to blend. Cook slowly over low heat stirring as you go to prevent sauce from sticking.
  • 7. Now add nutmeg, Italian seasoning, garlic powder if desired, & salt and pepper to taste, and stir to blend and continue cooking over low heat about 15 minutes.
  • 8. Next add the jarred Spaghetti sauce, stir to mix well and continue cooking.
  • 9. Remove meat from bones while sauce is cooking.
  • 10. Add the meat to the sauce mixture, and then add the precooked frozen meat balls. Continue cooking slowly, stirring occasionally to prevent sticking.
  • 11. Add grated parmesan cheese, and stir to blend into sauce. Cook for a total of about 1 1/2 to 2 hours, or longer if you have the time, but REMEMBER TO STIR TO PREVENT SAUCE FROM STICKING.
  • 12. COOK PASTA ACCORDING TO DIRECTIONS. Then spoon onto a serving platter.
  • 13. Add Meaty pasta sauce and extra grated cheese if desired. Serve with your favorite garlic bread, and tossed salad if desired.

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