- Prep time
- Cook time
- 4 – 6 servings
- 2 - 28 oz Cans Tomato Puree
- 2 - 28 oz Cans Crushed Tomatoes
- 2 Hot Italian Sausage Links (skins well pierced)
- 2 pieces of pork (any shape or cut will do)
- Meatballs (Seasoned Meat Recipe Below)
- ⅓ cup Olive Oil
- 1 cup of any red wine
- 1 tbsp kosher salt and pepper
- 1 tbsp Oregano
- 1 tbsp Parsley
- 1 tbsp Crushed Garlic
- 1 tbsp Garlic Powder
- 1 tbsp Cayenne Pepper
- 1 tbsp Red Pepper Flakes
- 1 tbsp Sage (just a little)
- 1 tbsp Thyme
- Seasoned Ground Beef :
- 3 lb Ground Beef
- 3 Eggs
- ½ tbsp Salt
- ½ tbsp. Sweet Paprika
- ½ tbsp Pepper
- ½ tbsp Garlic
- ½ tbsp Oregano
- ½ tbsp Parsley
- ½ cup Breadcrumbs
- ½ - 1 tsp Red Pepper (depends on your taste buds)
Place the 4 cans of tomatoes, wine, pork, sausage, garlic, and herbs in a stockpot over low heat. Stir frequently to avoid burning.
Cover pot leaving a break to vent steam, simmer slowly for 3 hours stirring about every 20 minutes. After 3 hours add the meatballs and simmer for another hour. Be careful when stirring from this point on, becasue the meatballs can easily break apart.
When done, skim off any access fat that floats to the top. Serve over linguine or on crusty bread for a great meatball/sausage sandwich.
Mix all together in a bowl and shape into meatballs.
Note: the yield will depend on the size of your meatballs. Use an ice cream scoop to insure consistency in size as well as for cooking time.
Techniques used in this recipe:
- simmer (I)
- simmer (I): to maintain the temperature of a liquid just below boiling.
- cayenne pepper
A member of the capsicum family, related to paprika, chili pequins, and bell peppers. The cayenne pod ranges in size from 1 to 3-inches in length and from 1/2 to 1-inch across the base. Its orange to bright-red color well represents its fiery character. Cayenne should be used with care and caution.
It is the pepper used by make the iconic condiment, Tabasco Pepper Sauce. The merest sprinkling of cayenne is used to enhance Hollandaise sauce, chowders, deviled eggs, a variety of meat dishes, pickled or spiced meats, vegetables, and olives as well as baked, stuffed and fried potatoes. Combine it with paprika and a number of other spices to make spicy barbecue and basting sauces and tomato sauces.
The premier red grape varietal in the world! From Bordeaux to Napa, it produces distinctive wines that are tannic, with long aging potential. Dark cherry, cedar, tobacco and black currant are common flavor descriptors.
This wine is deep in color, high in alcohol, and low in tannin. The Bordeaux Merlot variety is very similar to Cabernet Sauvignon, but softer because it is less tannic. Merlot has aromas and flavors that include blackberry, cassis, baked cherries, plums, chocolate and mocha ... some suggest tea leaves.
How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.
This leading red grape of Australia, much like the French Syrah, makes seductive, mouthfilling wines filled with fruit flavors. Shiraz is often blended with Cabernet Sauvignon.
Zinfandel is a mouthfilling, dry red wine packed with jammy blackberry, boysenberry and plummy fruit flavors. It can be quite thick, chewy and extremely dark in color.
Malbec primarily comes from Argentina, where it is the source of most of the best red wines. It is a soft, juicy, low-acid grape. Also known in Cahors, France, as Cot and Auxerrois.
Don't be confused by its name. This is not the grape of Vino Nobile di Montepulciano, which is made from Sangiovese. The grape Montepulciano is widespread throughout central and southern Italy and is especially known in Abbruzzi.
Mourvedre is one of the four important grapes of Chåteauneuf-du-Pape. It is also a major blending grape in other Rhone, Provence and Languedoc-Roussillon wines. When in Spain, listen carefully - you may hear it called Monastrell.
A weekday red from the Piedmont region, Nebbiolo is massively structured and extremely tannic in its youth. Lighter Nebbiolo (like Nebbiolo d'Alba and Roero) should be imbibed young. However, be patient - when deeper in color, Nebbiolo should be given time - it becomes a delicious combination of suppleness and power. Give this varietal a try; it is responsible for the exalted wines Barolo and Barbaresco. Nebbiolo's aroma is fruity, earthy, herbal and floral. Look for hints of strawberry, cherry, truffles, mint, eucalyptus, anise and rose.
The name says it all! Negroamaro literally translates to "black-bitter". Like a great dark roast, this Italian grape has slightly bitter espresso-like flavors. Widely grown in the Apulia region, the spur of the Italian boot.
Occasionally called Calabrese, this Sicilian grape makes big and complex wines.
A Bordeaux grape traditionally blended with Merlot and Cabernet Sauvignon for spice, depth and color.
Primarily cultivated in California, this varietal is distinct from true Syrah and is traditionally a blending grape. Left to itself, it often shows somewhat peppery flavors, and many consumers have come to love it.
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
Spain's most famous grape! Produces a refined wine that bursts with cherries when young. It is typically aged for two years or more, at which point Tempranillo takes on an earthy, sweet vanillan flavor.
One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.