Family Sicilian Sauce and Meatballs recipe

24 servings

1 pound beef brisket, chopped

2 eggs

3 slices white bread

1/2 cup grated Romano cheese

1 pinch dried parsley

salt and pepper to taste

3 tablespoons olive oil

4 onion, chopped

6 cloves garlic, chopped

12 (3.5 ounce) links sweet Italian sausage

1 1/2 pounds cubed beef brisket

1/2 pound pork neck bones

4 (6 ounce) cans tomato paste

3 (28 ounce) cans crushed tomatoes

1/2 cup red wine

4 bay leaves

1/4 teaspoon ground cinnamon

1/4 teaspoon dried parsley

1 teaspoon dried basil

salt and pepper to taste

3 (16 ounce) packages dry pasta

To make the meatballs, combine chopped meat, eggs, bread, Romano cheese, parsley and salt and pepper to taste in a medium bowl.

Form golf ball-sized meatballs; place into freezer to firm up.

To make sauce, heat olive oil in a large pot on medium heat.

Saute onion, garlic and fry links of sausage.

Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; reserve.

When onions and garlic are done, turn heat down to low.

Add tomato paste; stir and simmer for 10 minutes.

Add the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil and salt and pepper to taste; stir.

In a large skillet over medium heat, brown meatballs; reserve.

Simmer sauce over low heat for 3 to 4 hours, add meatballs and simmer for 1 hour.

Meanwhile, bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Cover pasta with sauce and meatballs, serve.