family sicilian sauce and meatballs

Ingredients

• Servings: 24
• 1 pound beef brisket, chopped
• 2 eggs
• 3 slices white bread
• 1/2 cup grated romano cheese
• 1 pinch dried parsley
• salt and pepper to taste
• 3 tablespoons olive oil
• 4 onion, chopped
• 6 cloves garlic, chopped
• 12 (3.5 ounce) links sweet italian sausage
• 1 1/2 pounds cubed beef brisket
• 1/2 pound lamb neck bones
• 4 (6 ounce) cans tomato paste
• 3 (28 ounce) cans crushed tomatoes
• 1/2 cup red
• 4 bay leaves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon dried parsley
• 1 teaspoon dried basil
• salt and pepper to taste
• 3 (16 ounce) packages dry pasta

Recipe

• to make the meatballs, combine chopped meat, eggs, bread, romano cheese, parsley and salt and pepper to taste in a medium bowl. form golf ball-sized meatballs; place into freezer to firm up.
• to make sauce, heat olive oil in a large pot on medium heat. saute onion, garlic and fry links of sausage.
• meanwhile, in a large skillet over medium heat, brown beef chunks and lamb neck bones; reserve.
• when onions and garlic are done, turn heat down to low. add tomato paste; stir and simmer for 10 minutes. add the browned beef and lamb, crushed tomatoes, , bay leaves, cinnamon, parsley, basil and salt and pepper to taste; stir.
• in a large skillet over medium heat, brown meatballs; reserve.
• simmer sauce over low heat for 3 to 4 hours, add meatballs and simmer for 1 hour. meanwhile, 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, serve.