Our Family's Sauce (or a loose translation) + Meatballs!
I say it's some sort of translation because in my family, it changes depending on the day and what's in the pantry. Any way that you throw it together the guarantee is that if you let it simmer for a few hours your house will smell like heaven. No pictures available of the meatballs. We always eat them too fast.
1-2 lbs of either pig's feet, pork ribs, or pork neck bones
1 large onion minced
5-6 cloves garlic minced
medium can of tomato paste
1 super large can of sauce, puree, or many fresh tomatoes pureed, or 5-6 smaller cans combined (some diced if you like chunks)
salt and pepper
2 large whole carrots or splash of sugar
some red wine to taste
dried or fresh basil
rosemary (just a tiny pinch)
Salt & pepper the meat. Saute meat in olive oil, about 4-5 minutes per side... not cooked through.
Remove meat and set aside, saute onion and garlic in olive oil over medium heat. After the onions & garlic are tender, throw in a can of paste and saute it for awhile. Add a little salt and pepper.
After paste has been flavored for awhile, dump in the rest of you tomato products.
Put in two whole carrots to sweeten the sauce. Then about 1 cup red wine at this point and about 1 Tablespoon dried basil, some fresh rosemary (just a little), and the meat at this point. Bring to a boil and then set on simmer. Once it has cooked down check flavor and adjust salt/pepper and add another splash of wine and parmesan.
Let simmer until cooked down... I will taste and season again at this point. After it cooks down enough for the right flavor you can cover until ready to eat.
Add more wine, and parmesan cheese to taste.
1 lb meat (any combo you like)
4 med cloves garlic or 2 large minced very small or pureed with back of heavy knife and some salt
2 eggs beaten
1/2 c Parmesan
3 sprigs fresh thyme, de-twigged
1 c panko breadcrumbs
Mix garlic with beaten eggs, thyme and cheese. Mix in meat until well combined. Add a little salt and lots of pepper. Add breadcrumbs plus a little more if mixture is too wet. Form into 2 inch balls.
Heat sauté pan on med heat until hot and 3 t/l canola oil. Add meatballs and brown for 1 min on all sides then add to sauce. Allow to simmer in sauce for up to an hour.
We are three sisters who share a passion for cooking and feeding the people we love. Our food journey began very early. We were consistently encouraged to try new foods, and taught to respect the chef regardless of our likes or dislikes! Our heritage is broad and our family dinner table offered mexican, italian, polish, irish and american fare. This blog is a place for us to capture those priceless memories, recipes and showcase a unique style of cooking that our mother perfected. We like to call it "garbage soup" style! If you have a pantry of food and a few fridge staples you can make a soul satisfying meal. Our mother taught us that cooking is about being hospitable - opening your heart and not about entertaining (sorry, Martha). This blog is for our family because we love them dearly.