Ingredients:
Servings: 8-10
Any leftovers will go fast, eaten cold in the middle of the night or the next day.
Meatballs:
1 pound ground chuck 80% lean
½ pound ground pork
½ pound ground veal
2 teaspoons finely minced garlic (about 2 cloves)
1 rounded tablespoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon cayenne pepper
¼ cup well chopped fresh Italian parsley
2 extra-large eggs, lightly beaten
1 cup of freshly grated Pecorino Romano and Parmesan cheeses, half cup each
1 1/8th cup fresh Italian bread crumbs
2/3rd cup water, lukewarm
Large container regular olive oil (not extra virgin), for frying meatballs
Gravy:
Regular olive oil (for browning meat)
½ cup extra virgin olive oil
1 pound ground sweet and hot Italian sausage, mixed
1 1/2 pounds sweet or hot Italian sausage links (around 8-9)
3 ½ pounds bone-in chicken thighs (around 8 pieces, or mix with other parts as desired)
5 pounds thick pieces of short rib on the bone
6 cloves garlic, minced
1 large onion, chopped small
1 small can of tomato paste, 6 ounces
1 ½ cups dry white wine
4 28 oz cans whole peeled tomatoes with juices, preferably San Marzano, but any type you love. Remove skin and hard end from tomatoes. Hand crush well.
1 ½ quarts chicken broth
1 cup beef broth
3 cups water
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 teaspoon red pepper flakes, optional
2 teaspoons sugar
2 teaspoons dried oregano
1 teaspoon dried basil
Fresh basil, 12 leaves, torn
¼ cup mix of freshly grated Pecorino Romano and Parmesan Cheese, plus more for the table
Spaghetti or rigatoni, amount per appetites.
Instructions
Note: If a thicker sauce is desired, cook longer without the finished meat in it; or can add a little additional tomato paste and simmer in to combine. For thinner sauce, loosen with some more chicken stock or tomatoes along the way.