A good friend of mine, Jamie Anzalone, whom I met 25 years ago in Chicago invited me to her parents house for dinner after we got acquainted. I arrived at their house with this aromatic scent of ragu consisting of a variety of meats simmering in a pot for 3 hours and after dinner, I must say, I had my first taste of a typical Napolitan meal...it was fabulous!
Ingredients:
1 lb. pork ribs chopped into 1-1/2 " length
1 lb. Italian sausages sliced to 1-1/2 length
1 lb. ground beef
4 small cans of tomato paste
1 large can of chopped tomatoes
fresh basil leaves
1 bottle of red wine
6 cloves of garlic
grated parmesan cheese
1 lb mozarella cheese
1/2 cup bread crumbs
1 cup olive oil
Mix the bread crumbs, 1/4 cup grated parmesan cheese and ground beef,a dash of salt and pepper and form into 1-1/2 size meatballs.
Using a soup pot, brown the pork ribs and sausages in olive oil for 3 to 5 mins. Then pour a bottle of red wine, and chopped tomatoes and basil leaves. In a container, mix the tomato paste with water and pour into the pot and bring to a boil for 5 to 8 mins.
Simmer the pot to low heat and add the meatballs and cover the pot and let cook for 2-1/2 hours. Serve over any pasta of your choice by adding slices of mozarella cheese.
Buona petito!!!
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