Sunday sauce with meatballs

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Recipe by: Paula Deen

Ingredients

  • 2 (990g) tins plum tomatoes with basil
  • 60ml extra-virgin olive oil
  • 4 garlic cloves, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 medium onion, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1/4 tsp red chilli flakes
  • 1/2 tsp freshly ground black pepper
  • 125ml red wine
  • 50g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan
  • 1 tsp salt
  • 250ml water
  • 15g fresh basil leaves, cut into thin strips
  • For the meatballs and ribs:

  • 450g sirloin or lean beef mince, pork, turkey, veal, chicken, or any combination
  • 2 eggs
  • 6 garlic cloves, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped , plus 3 garlic cloves, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 100g seasoned bread crumbs
  • 1 tbsp salt
  • 1 tsp freshly ground black pepper
  • 50g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan cheese
  • 125ml milk
  • 140g plain flour
  • 450g pork spare ribs, trimmed
  • 250ml extra-virgin olive oil
  • 170g tinned tomato puree, for sauce and ribs

Use imperial measurements

Method

How to make Sunday sauce with meatballs

1) Drain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.

2) Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, chilli and black pepper. Saute until the onion is soft and beginning to brown, about 5 minutes.

3) Add juiced tomatoes, red wine, Parmesan and salt. Add the tomato puree and the water and stir together over medium heat.

*Cook's Note: Tomato paste should be added after making meatballs and ribs.

For the meatballs:

1) Put the meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 5-cm balls. Roll the balls in the flour.

2) Heat 1/2-cup of oil in a large skillet. Add 3 cloves Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and saute over medium-high heat, turning them until they are brown all over.

*Cook's Note: As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer.

For the ribs:

1) Cut the ribs apart and remove the membrane. Saute them in 125ml oil until very brown and remove.

2) Return the garlic to the oil and add tomato puree(for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce.

3) Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce.