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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the sauce, heat the oil in a large heavy pot over medium heat. | 2. Pat the pork dry and put the pieces in the pot. | 3. Cook turning occasionally, for about 15 minutes or until nicely browned on all sides. | 4. Transfer pork to a plate. | 5. Brown the veal in the same way and add it to the plate. | 6. Place the sausages in the pot and brown on all sides. | 7. Set the sausages aside with the pork. | 8. Drain off most of the fat from the pot. | 9. Add the garlic and cook for about 2 minutes or until golden. | 10. Remove and discard the garlic. | 11. Stir in the tomato paste and cook for 1 minute. | 12. With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot. | 13. Or for a chunkier sauce, just chop up the tomatoes and add them. | 14. Add the water; and salt and pepper to taste. | 15. Add the pork, veal, sausages, and basil and bring the sauce to a simmer. | 16. Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. | 17. If the sauce becomes too thick, add a little more water. | 18. Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl. | 19. Mix together thoroughly. | 20. Rinse your hands with cool water and lightly shape the mixture into 2 inch balls. | 21. Heat the oil in a large heavy skillet. | 22. Add the meatballs and brown them well on all sides. | 23. They will finish cooking in the sauce. | 24. Transfer the meatballs to a plate. | 25. 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. | 26. To serve, remove the meats from the sauce and set aside. | 27. Toss the cooked pasta with the sauce. | 28. Sprinkle with cheese. | 29. Serve the meats as a second course, or reserve them for another day. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
pork sparerib	1	lb		1255.7362	0.0	70.1308	106.0802
veal stew meat chop	1	lb		403.4676	0.0	89.7602	2.2667
italian sausage	1	lb		1569.4315	2.9484	64.637	142.1107
garlic clove	4			403.4676	0.0	89.7602	2.2667
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
italian tomato	3	cans	peeled	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
basil	6	leaves		0.69	0.0795	0.0945	0.0192
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
breadcrumb	1/2	cup		403.4676	0.0	89.7602	2.2667
egg	2			143.0	0.72	12.56	9.51
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
romano cheese	1/2	cup	grated	-	-	-	-
flat leaf parsley	2	tablespoons	chopped	403.4676	0.0	89.7602	2.2667
salt	1	teaspoon		-	-	-	-
pepper				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
pasta shell	1		cooked	403.4676	0.0	89.7602	2.2667
romano cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.