adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Grandma's Old Italian Spaghetti Sauce with Meatballs
0 Likes
Prep Time:
90 minutes
Cook Time:
390 minutes
Total Time:
480 minutes
Classic Italian meat sauce with pork bones, meatballs, and pig's feet for rich, authentic flavors.
Ingredients:
  • 3 whole garlic cloves, peeled
  • 2 pig's feet
  • 1 pound pork neck bones
  • 2 (6 ounce) cans tomato paste
  • 1.5 cups water
  • 2 (28 ounce) cans tomato puree
  • 1 tablespoon white sugar
  • 1 teaspoon black pepper
  • 0.75 teaspoon baking soda
  • 1 (16 ounce) loaf fresh Italian bread, torn into 2-inch pieces
  • 1 cup water
  • 6 eggs, beaten
  • 1 pound ground pork
  • 1 pound ground veal
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 6 hard-boiled eggs, peeled
Instructions:
  • In a large saucepan over medium heat, warm 2 tablespoons of olive oil. Sauté garlic cloves until golden and aromatic, for 5 to 8 minutes. Remove garlic and set aside. Add pig's feet and pork neck bones to the pan. Cook, turning occasionally, until meat and bones are nicely browned, around 15 minutes.
  • Add the garlic cloves back to the saucepan, and mix in tomato paste and 1 1/2 cups of water. Bring to a boil, then add tomato purée. Simmer over low heat for 3 hours, stirring frequently to prevent sticking, until pig's feet are tender and the sauce thickens. Stir in sugar, pepper, and baking soda. Keep simmering as you make the meatballs.
  • In a bowl, saturate torn bread with 1 cup of water. Squeeze out excess water. Combine with 6 beaten eggs, ground pork, veal, and beef in a large bowl. Thoroughly mix and shape into 24 meatballs, each about 2 1/2 inches in diameter.
  • In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add minced garlic and fresh basil, letting them sizzle for a minute. Then carefully add the meatballs, seasoning with salt and pepper. Cook until golden brown on all sides, about 15 minutes, in batches if needed.
  • Transfer the seared meatballs, along with the flavorful garlic and basil-infused oil, into the sauce, gently stirring to keep the meatballs intact. Introduce the whole hard-boiled eggs, then let everything simmer together for approximately 1 1/2 hours until the meatballs are fully cooked, the sauce has thickened, and the flavors have melded beautifully.

Similar Recipes