Licari's Sicilian Pasta Sauce

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Licari's Sicilian Pasta Sauce

Recipe Information
Description: Marinara Sauce with sausage and meatballs Source: Ben Licari Serves/Makes:4 quarts with meat Ingredients 1 pork shoulder steak 4 or more mild Italian sausage links 1 lb (.5 kg). ground chuck 1 28 oz (784 grm). can crushed tomatoes or puree 1 6 oz (168 grm). can tomato paste 1 or 2 bay leaves, optional 5 large garlic cloves, chopped 3 tbsp (45 ml) sweet basil 2 tsp (10 ml) salt 1 tsp (5 ml) sugar 1 egg 1/2 tsp (2 ml) pepper 3 tbsp (45 ml) grated parmesan cheese 1/4 cup (60 ml) plain bread crumbs 3 tsp (15 ml) parsley flakes 4 tbsp (60 ml) olive oil Preparation Meatball Mix: In a large bowl, combine 1 lb (.5 kg). ground chuck, 1 egg, 1 tsp (5 ml) salt, pepper to taste, 3 tbsp (45 ml) grated parmesan cheese, 1 tsp (5 ml) basil, 3 tbsp (45 ml) parsley flakes, and bread crumbs (if the mixture is too "wet" add a few more bread crumbs). Mix thoroughly and form into balls 1-2 inches in diameter. Set aside. Single Batch Sauce: Put olive oil in a large fry pan, on medium high heat; brown pork steak, Italian sausage, and meatballs and put the browned meat in a large kettle (at least 4 quarts). Cook chopped garlic in same oil; about 2 minutes. Add tomato paste and 1 can of water; mix and heat through; add mixture to kettle. Add tomatoes (or puree) and 1 can of water to kettle. Add 1 tsp (5 ml) salt, 1 tsp (5 ml) sugar, 1 tbsp (15 ml) basil, 1 to 2 bay leaves. Bring to a boil; then lower heat. Simmer to desired thickness, 1 to 2 hours is plenty. Comments Some people prefer to just drop the formed meatballs into the sauce to cook instead of browning them beforehand. I always brown them; in fact I usually double the meatball part of the recipe and fry some all the way so that I can serve a snack of meatballs and sauce early to hungry people who are drawn to the kitchen by the smell of sauce cooking. Bay leaves are optional. For a little extra zing, you can add red pepper to sauce or better yet, use hot Italian sausage instead of mild. Extra sauce and meat freezes very well, and I usually make a double batch to freeze some for a quick meal later. Just cook some pasta and warm the sauce in a microwave.

Recipe Information

Description:: Marinara Sauce with sausage and meatballs

Source:: Ben Licari

Serves/Makes:4 quarts with meat

Ingredients

1 pork shoulder steak
4 or more mild Italian sausage links
1 lb (.5 kg). ground chuck
1 28 oz (784 grm). can crushed tomatoes or puree
1 6 oz (168 grm). can tomato paste
1 or 2 bay leaves, optional
5 large garlic cloves, chopped
3 tbsp (45 ml) sweet basil
2 tsp (10 ml) salt
1 tsp (5 ml) sugar
1 egg
1/2 tsp (2 ml) pepper
3 tbsp (45 ml) grated parmesan cheese
1/4 cup (60 ml) plain bread crumbs
3 tsp (15 ml) parsley flakes
4 tbsp (60 ml) olive oil

Preparation

Meatball Mix:
In a large bowl, combine 1 lb (.5 kg). ground chuck, 1 egg, 1 tsp (5 ml) salt, pepper to taste, 3 tbsp (45 ml) grated parmesan cheese, 1 tsp (5 ml) basil, 3 tbsp (45 ml) parsley flakes, and bread crumbs (if the mixture is too "wet" add a few more bread crumbs).
Mix thoroughly and form into balls 1-2 inches in diameter.
Set aside.
Single Batch Sauce:
Put olive oil in a large fry pan, on medium high heat; brown pork steak, Italian sausage, and meatballs and put the browned meat in a large kettle (at least 4 quarts).
Cook chopped garlic in same oil; about 2 minutes.
Add tomato paste and 1 can of water; mix and heat through; add mixture to kettle.
Add tomatoes (or puree) and 1 can of water to kettle.
Add 1 tsp (5 ml) salt, 1 tsp (5 ml) sugar, 1 tbsp (15 ml) basil, 1 to 2 bay leaves.
Bring to a boil; then lower heat.
Simmer to desired thickness, 1 to 2 hours is plenty.

Comments

Some people prefer to just drop the formed meatballs into the sauce to cook instead of browning them beforehand. I always brown them; in fact I usually double the meatball part of the recipe and fry some all the way so that I can serve a snack of meatballs and sauce early to hungry people who are drawn to the kitchen by the smell of sauce cooking. Bay leaves are optional. For a little extra zing, you can add red pepper to sauce or better yet, use hot Italian sausage instead of mild. Extra sauce and meat freezes very well, and I usually make a double batch to freeze some for a quick meal later. Just cook some pasta and warm the sauce in a microwave.