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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season pork ribs with a little salt and pepper and sauté in oil until well browned. Add 2 cups of the onions and sauté a few minutes, then add 4 cloves of the minced garlic. Saute onion garlic mix until onions are softened. Cut off the hard part of whole canned tomatoes, crush them with hands and add to pan with meat and onions. | 2. Add tomatoes, tomato paste and water and deglaze pan, scraping up all the brown bits. Add the basil, two teaspoons of the Italian seasoning, four tablespoons of the fresh Italian parsley, wine and half of the Parmesan cheese and stir well. Simmer for 2.5 – 3 hours. Since you are simmering it so long, you need to make sure it is simmering slow and not boiling rapidly. Just simmer it slow, and stir often it does not burn the bottom of the pan. | 3. While sauce is simmering you can prepare the meatballs. Fry other 3/4 cup of onions, add the other two cloves garlic just before onions are softened, and cool mixture. Soak breadcrumbs (I use Progresso Italian sytle) with milk and mix in ground beef, veal and pork. Then mix in scrambled egg, the other 2 tablespoons fresh parsley, the other teaspoon of Italian seasoning, the rest of the Parmesan cheese, and make into balls about the size of golf balls. They should be very soft, so add a little more milk if necessary. Mama Lama said as soft as possible but still able to hold together into a ball. | 4. After about two hours of the meat sauce simmering, add the meatballs to pot with red sauce where they will cook for another 45-60 minutes. You need to be gentle with the meatballs at first since they are very soft and delicate until they cook a little, and you have to move the pork ribs to make room for them in the pot. This makes about 10-12 medium-sized meatballs. | 5. After 2.5 to 3 hours of simmering, the pork meat will have mostly fallen off the rib bones. Remove the rib bones with tongs carefully from the sauce, returning any remaining pork meat still attached to the bones back to the sauce. Add a little water if the sauce is too thick. I usually serve this sauce over rotini or rigatoni pasta with plenty of freshly grated Parmesan cheese on the side. This dish is even better served the next day. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork rib	1 1/4	1/4		504.3345	0.0	112.2003	2.8333
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
onion	2 3/4		diced	176.0	41.096000000000004	4.84	0.44
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
tomato puree	2	cans		624.72	147.6312	27.125999999999998	3.4524
tomato paste	2	cans		278.8	64.294	14.687999999999999	1.598
water	2	cans		0.0	0.0	0.0	0.0
italian seasoning	3	teaspoons		504.3345	0.0	112.2003	2.8333
red wine	3/4	cup		-	-	-	-
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
italian parsley	6	tablespoons	chopped	504.3345	0.0	112.2003	2.8333
parmesan cheese	2/3	cup		197.3333	21.3333	21.3333	2.6667
beef	3/4	lb	ground	673.5855	0.0	66.0658	43.3068
veal	1/3	lb	ground	202.4893	2.1156	32.7912	6.9965
pork	1/3	lb	ground	568.512	0.0	21.0319	53.0258
breadcrumb	1	cup		504.3345	0.0	112.2003	2.8333
milk	1/2	cup		74.42	5.8316	3.843	3.9894
egg	1		scrambled	71.5	0.36	6.28	4.755

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