Ingredients
Meat Sauce:
1/2 lb. piece shank of veal, whole
1/2 lb. pork sausage
light olive oil
medium onion, chopped small
5 large garlic cloves or more, whole
6-oz. can tomato paste
2 28-oz. cans Italian-style tomatoes (preferably Redpak brand)
Meatballs:
1 lb. ground mixture of veal, beef, and pork
1 egg
grated Locatelli and sardo cheeses
fresh parsley
garlic salt, optional
salt and finely ground red pepper
2 T tomato sauce
bread crumbs if needed for consistency
Preparation
Sauté sausage and veal in a large pot in olive oil until a little brown. Put aside. Sauté onion and garlic cloves in the same pot until golden. Add tomato paste and 3 paste cans of water to pot. Put tomatoes through a sieve to get rid of seeds and add to pot. Cook on low flame.
When sauce starts to bubble, add salt and red pepper to taste and simmer for a while, stirring every now and then from the bottom up. Don’t put in any oregano; it keeps repeating on you.
Add the large pieces of veal and pork. Cook uncovered until meat comes apart with a fork.
Mix meatball ingredients together and roll into egg-size balls. Put raw meatballs in the sauce - do not fry them. When meatballs float to the top of the sauce (don’t stir until they do), they should be done. Simmer and stir a few more minutes.
Remove pieces of veal and pork, slice, and serve as a side dish with meatballs. Serve sauce over spaghetti or whatever pasta you want.
(Serves two very hearty eaters, with 1 lb. of pasta.)
