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Author Notes: My Mother rarely made meatballs, instead she would put nice chunks of beef and pork into the sauce and let it simmer all day until the meat is so tender it falls apart and the sauce is very thick and hearty, I like to serve this with homemade pasta.. I used olive oil to cook the meat and shallots but my Mom always used salt pork see note below regarding that method. —sdebrango
Serves 6-8 depending on serving size
- 1 pound Chuck roast cut into chunks
- 1 pound pork shoulder cut into chunks
- 1 shallot diced
- 2 cloves garlic smashed but left whole
- 2 28 oz cans good quality crushed tomatoes
- red wine to deglaze pan
- salt and pepper to taste
- 1 bay leaf (optional)
- 4 fresh basil leaves torn
- Salt your meat. In dutch oven heat some olive oil, add shallots and cook until lightly browned, add the smashed garlic cloves and meat. Cook until meat is browned and deglaze with wine, add the bay leaf. Now add the tomatoes and basil and bring to a boil, then reduce heat to low, adust seasoning, cover and let simmer for at least 4 hours. Remove bay leaf before serving.
- NOTE:The crushed tomatoes are thick so I add a little water to each can after I dump in the tomatoes to thin the sauce a little. It will cook down and be very thick in the end .
- NOTE: My Mom cooked the shallot and meat in salt pork, I couldn't find any so used olive oil. Her method was as follows. She would scrape off about 2 tbs of the fat and add 1 clove of minced garlic and some parsley chopping so that the garlic was almost indistinguishable. She would then heat that until it liquifies and cook the shallots and meat in that. Olive oil is perfectly acceptable and delicious though. She never measured anything so its difficult to say exactly how much parsley but she did say one clove of garlic I would just pinch off the leaves of a few stems.
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