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Thursday, November 22, 2007

"Spaghetti and Meatball" Sauce a la Clemenza

For the sauce

4 cans Tuttorosso Whole Peeled Tomatoes (35 oz cans)
(Feel free to substitute your favorite tomatoes, but remember most cans are 28 oz. Therefore you will have to use 5 cans of those.)
2 onions, halved
2 - 4 cloves of garlic
1/2 bunch parsley
1 4 oz can tomato paste
4 anchovy fillets
3/4 - 1 cup olive oil

Place all ingredients in a large (12 qt) pot, bring to a boil, reduce heat and simmer.

Sautee 2 # of sweet sausage until well browned on all sides. Remove sausage and juices from pan to deep dish. Deglaze pan with 1 cup of red wine. Scrape bottom of pan well to remove all burnies and bits. Dump deglazing liquid into sauce pan. Wipe out pan with paper towels. Pour 2 cups oil (preferably olive oil or olive oil/grapeseed oil mix) into pan and return to heat.

For the meatballs

1 # meatloaf mix
2 pieces of white bread, crust removed and broken into small pieces
1/4 cup whole milk
2 T chopped parsley
4 cloves of garlic, finely chopped
1 egg
freshly ground black pepper
bread crumbs

Soak bread in milk for 10 minutes
Add all other ingredients and mix thoroughly with your hands
Spread crumbs in plate
Roll meat into golfball size or smaller balls and coat in crumbs
Fry in 325 degree oil until golden brown all over
Remove to paper towels to drain

By this time, the onions and garlic should be completely softened and thus purged of all of their flavors. Remove onions, garlic and parsley (and any other flavoring ingredients you may have thrown in on your own) at this point.

With a wand mixer or food processor, process sauce until smooth. I recommend the wand because of the quantity of sauce. If you are making a quarter batch, the food processor may be more practical.

Once processed, add all the sausage and meatballs to sauce and simmer for many hours.

Freeze all you won't use in pint or quart containers.

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