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Napolitana Sauce - Polpette alla Napolitana
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Meatballs in Italian Neapolitan sauce


Serves/Makes:4 or more

  • Meatballs:
  • 3 cups (700 ml) day-old bread, cut into 1" cubes
  • 1 cup (225 ml) milk
  • 3/4 lb (.3 kg). ground veal
  • 3/4 lb (.3 kg). ground pork
  • 3 eggs, beaten
  • 1 bunch flat leaf parsley, finely chopped to yield 1/4 cup
  • 6 Tbsp (90 ml). extra-virgin olive oil
  • salt and freshly ground black pepper, to taste
  • 6 cups (1425 ml) tomato sauce, recipe follows
  • Tomato Sauce:
  • 6 Tbsp (90 ml). extra-virgin olive oil
  • 1 large red onion
  • 3 Tbsp (45 ml). chopped fresh thyme
  • 2 28 oz (784 grm). cans peeled whole tomatoes, crushed by hand
  • salt and pepper, to taste
  • Meatballs:
  • In a shallow bowl, soak the bread cubes in the milk for a minute or two.
  • Using your hands, break apart the bread into small pieces.
  • In a large bowl, combine the veal, pork, eggs, bread and milk, parsley, and salt and pepper.
  • Shape mixture into balls between 1" and 1 1/2" in diameter.
  • In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.
  • Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.
  • Add the tomato sauce and reduce the heat to a simmer for approximately 30 minutes.
  • Tomato Sauce:
  • In a 3 quarts (2850 ml) saucepan, heat the olive oil over medium heat.
  • Add the onion and cook until soft and light golden brown, 8 to 10 minutes.
  • Add the thyme, tomatoes, and juice and bring to a boil, stirring often.
  • Lower the heat and simmer for approximately 30 minutes until as thick as hot cereal.
Delightfully Italian - very robust and hardy.

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