David Ruggerios Meatballs Polpetti Sunday Gravy Recipes
DAVID RUGGERIO'S MEATBALLS (POLPETTI) & SUNDAY GRAVY
Categories Quick & Easy Tomato Dinner
Number Of Ingredients 24
Steps:
- Meatballs:
- Place 1 tablespoon of the olive oil in skillet over medium heat, saute the onion and garlic for 3 minutes or until the onion is translucent. Set aside and allow to cool.
- In a large bowl, mix together the three meats with the bread crumbs, cheese, the cooled onion and garlic, parsley, salt and pepper and eggs.
- Shape the mixture into medium sized ovals, the size of extra large eggs. You should end up with about 22 meatballs.
- Brown the meatballs in 2 tablespoons of olive oil and proceed with the recipe for the famous Sunday gravy. (Alternatively, pre-heat oven to 400° , place meatballs on baking sheet, bake for 20 minutes or until golden brown)
- Sunday Gravy:
- Place the 1/4 cup of olive oil in a very large, heavy bottomed saucepot over medium heat. Saute the garlic for about 1 minute or until slightly golden.
- Add the tomato paste and fry it with the garlic for 5 minutes or until the paste is bubbling, constantly stirring so as not to burn it.
- Stir in the 12 tomato paste cans of water (9-cups) and allow to simmer for 20 minutes or until thick.
- Add the pureed tomatoes, the 1 ½ whole tomato cans of water (6 ½ cups), the oregano, salt, basil and red pepper flakes. Bring to a boil then lower the heat so that the sauce barely simmers. Place a wooden spoon under the cover to keep the pot partially opened.
- While the sauce cooks, place the remaining olive oil in a large skillet over medium high heat and begin to brown the meat components evenly on all sides.
- After the sauce has been simmering over low heat for 2 hours, add the meat to it, being careful not to break the meatballs. Make sure the meat is completely covered by the sauce and continue to cook for 1 to 1 1/2 hour more hours, stirring periodically, always careful not to break the meatballs.
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