Directions: |
Directions:Prep:
Clean garlic and chop cloves finely, set aside. Remove leaves from one sprig of rosemary and add to thyme, oregano and parsley and chop fine. Add herbs to garlic and mix well. Remove skin from onions and chop finely. Set aside. Remove skin from scallops and finely chop, set aside.
Meatballs:
Mix ground beef, pork and ground veal with 2 tbsp. of the spice/garlic mix, 2 Tbsp. of pepper, 2 Tbsp. of salt, ½ cup of onions, 1 Tbsp. of shallots, 2 eggs and 1 cup of bread crumbs until everything is well incorporated. For meat mixture into balls slightly smaller then a tennis ball. Place formed meat balls in the refrigerator for ½hour to allow the fat to set.
Take a heavy fry pan and place about ¼ inch of olive oil and allow to heat up to very hot. Brown all sides of the meat balls. You do not need to cook them all the way through, just brown the outside. Place the browned meat balls into the sauce pot.
Sausages:
Brown the outside of the sausages in the meat ball pan using the same olive oil adding more olive oil as needed. Add a small amount of onion and spice/garlic mixture while browning the sausage. Add the browned sausage, browned onion and spice/garlic mixture to the sauce pot.
Veal Chop:
Liberally salt and pepper the outside of the veal. Follow the same procedure as the sausages.
Sauce:
Dump the tomatoes into the sauce pot. If using whole tomatoes, make sure to crush the tomatoes using our hands. For each can of tomatoes add ¾ can of water. Add the tomato paste and ¾ can of water for each can. Stir vigorously to insure tomato paste is dissolved, otherwise it will burn on the bottom. Once the meat is all added, brown the remaining onion and shallots until translucent and add to the sauce. Add the spice/garlic mixture and other sprig of rosemary. Stir well. Add 2 Tbsp. of salt and pepper. You may need to add more later to taste. Bring to a boil, stirring regularly to prevent burning. Once boiling lower heat to a low simmer and cook from 8-12 hours until desired consistency is reached, stirring occasionally. Once sauce is cooked, remove the meat from the sauce and place in separate container. The veal chop may have separated from the bone, so make sure to get the bone. Remove any marrow from the bone and return it to the sauce. Take out the twig from the rosemary. Take an handheld immersion blender and homogenize the sauce to a uniform consistency.
Allow the sauce to fully cool before putting away. You may want to skim any excess fat off the top. |
Personal
Notes: |
Personal
Notes: This recipe is Robert's recipe, but it comes from my Grandmother Millie, my Mom Vivian, and my Aunts Marie, Rose and Joann. I asked all of them millions of questions as I developed by sauce over the years and it took a lot of dumped and burned batches before I got this recipe right. And Aunt Marie, its SAUCE. GRAVY is BROWN.
This recipe can easily be converted into a seafood sauce by substiuting the meat for clams and squid.
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