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How to Make Family Sicilian Sauce and Meatballs - A Step-by-Step Guide

Family Sicilian Sauce and Meatballs is a cherished recipe passed down through generations in my family. Hailing from Sicily, this hearty and flavorful dish has been a staple at family gatherings and celebrations for as long as I can remember. The rich tomato sauce and tender meatballs are a labor of love, simmering for hours to develop complex flavors that will transport you to the old country.

This recipe holds a special place in my heart as it represents my family's heritage and tra...

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Ingredients

  • 3 slices white bread, torn into pieces
  • ¼ cup milk or water
  • 1 ½ pounds ground beef
  • 2 eggs
  • ½ cup grated Romano cheese
  • 1 pinch dried parsley
  • ¾ teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 4 onion, chopped
  • 6 cloves garlic, chopped
  • 12 (3.5 ounce) links sweet Italian sausage
  • 1 ½ pounds cubed beef brisket
  • ½ pound pork neck bones
  • 4 (6 ounce) cans tomato paste
  • 3 (28 ounce) cans crushed tomatoes
  • ½ cup red wine
  • 4 bay leaves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon dried parsley
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 3 (16 ounce) packages dry pasta

Information

  • Prep Time: 40 mins
  • Cook Time: 4 hrs 15 mins
  • Total Time: 4 hrs 55 mins
  • Servings: 24
  • Yield: 24 servings

  • To make the meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.
  • To make sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.
  • Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
  • When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.
  • Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, 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 and serve immediately.

    • Nutrition

    669 cal.

    • Total Fat: 34g
    • Saturated Fat: 13g
    • Cholesterol: 105mg
    • Sodium: 922mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 31g
    • Vitamin C: 18mg
    • Calcium: 113mg
    • Iron: 6mg
    • Potassium: 1005mg

    Categories

    Appetizer recipes
    Main recipes
    Sauce recipes
    Italian recipes
    Meatball recipes