Mom's Meatballs with Neapolitan Meat Sauce
NEAPOLITAN MEAT SAUCE:
- 1 pound beef chuck, cut into chunks
- 1 pound pork butt, cut into chunks
- 1 pound sweet Italian sausage
- 1/4 cup extra-virgin olive oil
- 1 onion, finely chopped
- 3/4 cup red wine
- Two 28-ounce cans peeled San Marzano tomatoes, juices passed through a food mill
- 1 teaspoon red chile flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
For the meat sauce: Sear small batches of the beef, pork and sausage in olive oil in a large pot over medium-high heat, and then remove from the pot. After all the meat is seared, deglaze with the red wine and add the onion. Cook until transparent. Add tomatoes to the pot. Add meat to the pot. Add the chile flakes, salt and pepper. Simmer on medium-low heat for 2 to 3 hours.
Roll the meatballs loosely about two times the size of a golf ball, and place on the prepared baking sheet. Place into the oven for 35 to 40 minutes.
Add meatballs to the sauce and braise until tender. Serve hot.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.