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Prep Time: 45 Minutes Cook Time: 105 Minutes |
Ready In: 150 Minutes Servings: 4 |
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From the back of the book: Last Bite - A novel of Culinary Romance By Nancy Verde Barr, Julia Childs' executive chef. ***Add Conti Family Braciolini - it is optional.*** ***Meatballs: Conti Family Meatballs (Sicilian Twist).*** Ingredients:
2 lbs pork necks (inexpensive pieces) or 2 lbs pork shoulder, with bones (inexpensive pieces) |
1/2 lb beef (inexpensive cuts) |
1/2 cup extra virgin olive oil |
1 medium onion (coarsely chopped) |
3 (35 ounce) cans italian plum tomatoes with juice |
salt |
fresh ground black pepper |
meatballs |
Directions:
1. Rinse the pork and beef, pat dry and cut into pieces roughly 4 inches square.
2. Heat the oil in a deep, heavy pot and cook the onion until translucent.
3. Push the onion aside, and working with a few pieces at a time, brown the meat on all sides.
4. Push the tomatoes through a strainer to remove the seeds and pour the into the pot with all the meat.
5. Season with salt and pepper and bring to a boil.
6. Boil briskly for 15 minutes, then reduce the heast so that the sauce simmers gently and partially over the pot.
7. Cook, stirring occasionally for 2 1/2 hours.
8. (If the sauce becomes too thick, add small amounts of hot water.).
9. If using the Braciole, drop them into the pot after the sauce has cooked for 1 hour.
10. Add the meatballs for the last 45 minutes of cooking.
11. Remove the meats from the sauce.
12. Serve the sauce over pasta and serve the meats separately.
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