A SAUCY SENSATION
ALI’S SAUCE AND MEATBALLS
There are those dishes in your life you could eat over and over and still get excited to sit down and put a fork in it. This is one of those dishes all thanks to my nana. Everyone knew about Ali’s sauce and meatballs. Side Note: I know many of you call sauce gravy.** Friends and family always asked my nana to bring her staple dish to gatherings or parties. She was not Italian, which I find rather funny, but was married to my papa who was full blood from Italy.
Looking back, I wish I was into cooking when she was alive. Sadly she lost her life at 69 from cancer and never wrote down the recipe. My mom and uncle Freddy did watch over her shoulder enough to grasp a close enough “how to” to replicate it to the best of our ability. Like most passed down recipes from our grandparents, etc it will never taste exactly the same and my nana did it all by hand and memory. I can get all upset and sad I can’t make it the same way, but I have come to realize if you have a base and a close enough “how to” then you can have that old staple and build on it to make it your own.
My mother helped me with this recipe in the kitchen to make sure I was doing it justice. While making this, I realize it is a true red sauce with not a lot of ingredients. This is a simple sauce and meatball and maybe that is why it was so popular. No complex flavors trying to compete. I typically add more herbs to my sauce and red wine, but I am respecting my nana and making it her way.
Place over your favorite pasta, grab the bread, and get ready to lick the plate. As with many dishes, this tastes better the following day.
RECIPE & INSTRUCTIONS: ALI’S SAUCE AND MEATBALLS
COURSE: Lunch/Dinner PREP/COOK TIME: 2+ Hours SERVINGS: 8-10
INGREDIENTS FOR SAUCE :
4- 28oz Cans Of Pastene Crushed Tomatoes (or any real crushed tomatoes)
1 Small Can Of Tomato Paste
6 Gloves Of Minced Garlic
Olive Oil (can use extra virgin, she used regular)
Salt & Pepper
Fresh Basil
2 Dried Bay Leaves
1 Large Or 2 Small Bone In Pork Chops (or pork ribs)
1 Tbsp. Sugar
INGREDIENTS FOR MEATBALLS:
2.5 lbs Of 80/20 Ground Meat
2 Cloves Of Minced Garlic
2 Eggs
1 Cup Italian Bread Crumbs
INSTRUCTIONS FOR THE SAUCE:
In a skillet add 1/3 cup olive oil and a healthy teaspoon of garlic on medium heat. Once the garlic sizzles, do not burn, add the pork chop(s)/ribs to the pan and cook both side to slightly brown. Season with a pinch of salt and pepper. Then transfer chops, garlic, and all oil to a large saucepan.
In the skillet, add 2 Tbsp of oil, 1 teaspoon of garlic, the small can of tomato paste, and then fill water to the empty can of paste and add. Stir until the rue, so to speak, bubbles nicely and gives of a powerful aroma. Add to the saucepan with chops.
Finally add the 4 large cans of crushed tomato to the large saucepan, bay leaves, chopped basil (a good 1/4-1/2 cup), half of the leftover drippings in the skillet, salt and pepper to taste (I like a good Tbsp of pepper and Tbsp salt). Please add to your liking. If there is any leftover minced garlic, add that too. Simmer on low.
INSTRUCTIONS FOR MEATBALLS
In a large bowl, add ground meat, eggs, bread crumbs, and garlic. Mix gently with your hands until incorporated. Do not over mix. Rolling the meat between your hands, create the size meatballs to your liking.
Have the same skillet warmed, add 2 Tbsp oil, and add meatballs to brown on ALL sides. Once completely browned, transfer gently into the pan full of simmering sauce.
Do this for all the meat and tuck them down in the sauce to cook. If you have to stir, do it with ease until they cook through. Let it simmer on the stove top for 2 to 3 hours.
Do a once over after it is finished to see if you need more salt, pepper, and if it is too acidic, my nana always put 1 tablespoon of sugar in the sauce.
Serve on your favorite pasta, bread, or any dish that marries with sauce.
