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5 cans tuttorossa crushed tomatos with basil
1 can tuttorossa tomato sauce
3 lbs ground beef
10 italian sausage
5 pieces of smoked pork neck bones
i clove of garlic
1 medium sized onion
italian seasoning
salt
pepper
1 jar of roasted peppers (for the lazy)
3 pieces of pepperidge farm cinnamon swirl bread
empty all the cans in a big sauce pot. Add 1 can of water. Low to medium heat. Cover the top with italian seasoning, salt and pepper to taste (go lite, you can always add more). No more than a thin layer, but so you can barely see any sauce. Slice garlic and dice onions and put them in a stainless steel frying pan over medium to high heat, moving frequently. NO OIL!!!! Just dry. Cook until brown. Drip cold water in the pan and scrape the bottom and get all that brown gook together and throw it in the pot. Mix ground beef, salt and pepper to taste with 2 eggs. Take the 3 pieces of bread and make it into a meatball, running cold water over it. Squeeze all the water out the best you can and throw that glop onto the ground beef. Mix it all up and roll meatballs and place on an oven pan. On a separate pan, place the sausage (stab the sausage like an axe murder, use a fork) and put both in the oven at about 350/375 or so. When rolling the meatballs, use oil on your hands to give the meatballs a nice skin. After about an hour and you've flipped the meats, place all the meat in the sauce including the smoked bones and the peppers. You're about an hour into the sauce now, cook an additional 2 hours and you'll be good. I think I covered everything. Let me know how it turns out! Oh yea, thats 2 hours you have to play your les paul while its cooking!
1 can tuttorossa tomato sauce
3 lbs ground beef
10 italian sausage
5 pieces of smoked pork neck bones
i clove of garlic
1 medium sized onion
italian seasoning
salt
pepper
1 jar of roasted peppers (for the lazy)
3 pieces of pepperidge farm cinnamon swirl bread
empty all the cans in a big sauce pot. Add 1 can of water. Low to medium heat. Cover the top with italian seasoning, salt and pepper to taste (go lite, you can always add more). No more than a thin layer, but so you can barely see any sauce. Slice garlic and dice onions and put them in a stainless steel frying pan over medium to high heat, moving frequently. NO OIL!!!! Just dry. Cook until brown. Drip cold water in the pan and scrape the bottom and get all that brown gook together and throw it in the pot. Mix ground beef, salt and pepper to taste with 2 eggs. Take the 3 pieces of bread and make it into a meatball, running cold water over it. Squeeze all the water out the best you can and throw that glop onto the ground beef. Mix it all up and roll meatballs and place on an oven pan. On a separate pan, place the sausage (stab the sausage like an axe murder, use a fork) and put both in the oven at about 350/375 or so. When rolling the meatballs, use oil on your hands to give the meatballs a nice skin. After about an hour and you've flipped the meats, place all the meat in the sauce including the smoked bones and the peppers. You're about an hour into the sauce now, cook an additional 2 hours and you'll be good. I think I covered everything. Let me know how it turns out! Oh yea, thats 2 hours you have to play your les paul while its cooking!
