don't give me
till you've tried it...
the balls...
1 lb ground beef
1/2 lb ground pork
1/4 c onion finely minced
1/2 c grated romano
1/2 c bread crumbs
2 eggs
1/4 c fresh parsley finely chopped
1 T garlic powder
salt and pepper to taste
in a large bowl mix it all together and form into 1" balls - makes about 2 dozen
1 1/2 - 2 lb's baby back ribs seperated
the gravy...
1/4 c olive oil
1 small onion finely chopped
3 cloves garlic finely minced
1 28 oz can tomatoes
2 6 oz cans tomato paste
1 T garlic powder
1 t oregano - or more to taste
1 T sugar
2 bay leaves
salt and pepper to taste
in a large non-reactive pot heat the oil over medium and brown the ribs
after 4 - 5 minutes remove the ribs to a large bowl and brown the balls in batches - moving them to the rib bowl when that's done
add the onion to the pot for 1 minute - add the garlic stirring with a wooden spoon to get any bits up for 1 minute
add the tomatoes and 1 28 oz can of water stirring to combine
add the tomato paste and 4 6 oz cans of water stirring to combine
add the garlic powder, oregano, bay leaves, salt and pepper
bring it up to a simmer for 10 minutes then add the ribs and the balls and their juices
cook at a simmer for 2 - 3 hours occasionally stirring CAREFULLY
call the neighbors
makes enough for 2 pounds of pasta (ziti, s'ghetti, ravioli and great in lasagna)
any leftover is easliy frozen
