DAVID RUGGERIO'S MEATBALLS (POLPETTI) & SUNDAY GRAVY

DAVID RUGGERIO'S MEATBALLS (POLPETTI) & SUNDAY GRAVY image

Number Of Ingredients 24

Ingredients

Meatballs (makes approx. 22):
3 tablespoons Extra virgin olive oil
1 White onion, small, peeled & chopped
3 Garlic cloves, fresh, peeled & chopped
1 pound Beef, ground
1 pound Veal, ground
1 1/2 pounds Pork, ground
1 1/4 cups Breadcrumbs, freshly ground
3/4 cup Pecorino Romano Cheese, grated
12 sprigs Italian parsley, chopped
8 Eggs, large
Salt and pepper to taste
Sunday Gravy:
1/4 cup Extra virgin olive oil
7 cloves Garlic cloves, fresh, peeled & chopped
1 pinch Crushed red pepper flakes
6 cans Tomato paste, 6 oz
2 sprigs Oregano
1 teaspoon Salt
9 Basil, whole leaves
9 cups Water, ( 12 (6 oz) tomato paste cans)
3 cans Whole tomatos, 35 oz
6 1/2 cups Water, ( 1 1/2 (35ounce) cans)
1 pound Italian sausage

Steps:

Meatballs:
Place 1 tablespoon of the olive oil in skillet over medium heat, saute the onion and garlic for 3 minutes or until the onion is translucent. Set aside and allow to cool.
In a large bowl, mix together the three meats with the bread crumbs, cheese, the cooled onion and garlic, parsley, salt and pepper and eggs.
Shape the mixture into medium sized ovals, the size of extra large eggs. You should end up with about 22 meatballs.
Brown the meatballs in 2 tablespoons of olive oil and proceed with the recipe for the famous Sunday gravy. (Alternatively, pre-heat oven to 400° , place meatballs on baking sheet, bake for 20 minutes or until golden brown)
Sunday Gravy:
Place the 1/4 cup of olive oil in a very large, heavy bottomed saucepot over medium heat. Saute the garlic for about 1 minute or until slightly golden.
Add the tomato paste and fry it with the garlic for 5 minutes or until the paste is bubbling, constantly stirring so as not to burn it.
Stir in the 12 tomato paste cans of water (9-cups) and allow to simmer for 20 minutes or until thick.
Add the pureed tomatoes, the 1 ½ whole tomato cans of water (6 ½ cups), the oregano, salt, basil and red pepper flakes. Bring to a boil then lower the heat so that the sauce barely simmers. Place a wooden spoon under the cover to keep the pot partially opened.
While the sauce cooks, place the remaining olive oil in a large skillet over medium high heat and begin to brown the meat components evenly on all sides.
After the sauce has been simmering over low heat for 2 hours, add the meat to it, being careful not to break the meatballs. Make sure the meat is completely covered by the sauce and continue to cook for 1 to 1 1/2 hour more hours, stirring periodically, always careful not to break the meatballs.