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Meatballs (Polpetti)

3 tablespoons extra virgin olive oil
1 small white onions, peeled and chopped
3 cloves garlic, peeled and chopped
1 pound ground beef
1 pound ground veal
1/2 pound ground pork
1 1/4 cups bread crumbs, freshly ground
3/4 cup pecorino Romano, grated
12 sprigs Italian parsley, chopped
8 extra large eggs
salt and pepper

Place 1 tablespoon of the olive oil in skillet over medium heat.
Saute the onion and garlic in it 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 or simply submerge them in your favorite tomato
sauce and gently simmer until tender. 1 to 1 1/2 hours, stirring
periodically, always careful not to break the meatballs. When the
sauce is ready, skim the excess oil from the top, adjust the
seasoning and serve. Yield 2 dozen meatballs


Sunday Gravy

1/4 cup plus 3 tablespoons olive oil
7 cloves garlic, peeled and sliced
1 pinch crushed red pepper
6 6-ounce cans tomato paste
2 sprigs oregano
1 teaspoon salt
9 whole basil leaves
1/8 teaspoon crushed red pepper
12 cans water from tomato paste cans
3 35-ounce cans whole tomatoes
1 1/2 cans water from whole tomato can
1 recipe meatballs
1 recipe braciole
3/4 pound beef stew
1 pound italian sausage

Place the 1/4 cups 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 and allow to simmer for 20 minutes or until thick. Add
the pureed tomatoes, the 1 1/2 tomato cans of water, the oregano,
salt, basil and re 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 heat 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. When the sauce is ready, skim
the excess oil from the top, adjust the seasoning and serve.

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