Ingredients
For the meat:
- 2 tablespoons olive oil
- 1 pound mixed chopped meat (veal, pork and beef)
- 2 - 4 pork neck bones
- 1/2 pound sweet Italian sausage
- 1 small lamb shank
Directions
Prepare the meats: In a large skillet, brown all the meats in the olive oil. There is no need to cook the meats all the way through. Remember to pierce the sausage before cooking to allow fats and water to be released. Set meats aside.
For the meatballs:
- 1 pound mixed chopped meat (veal, pork, beef)
- 2 large eggs
- 1 handful chopped fresh Italian parsley
- Black pepper
- 1/4 cup grated Locatelli Romano
- 1/2 cup bread crumbs
- 4 garlic cloves, sliced
- Olive oil, for browning
Prepare meatballs: Combine all ingredients except the olive oil in a large bowl. Form the meatballs with your hands (there should be about 12). Fry in the olive oil over medium heat until browned, but not cooked all the way through. Set aside.
For the gravy:
- 1 tablespoon olive oil
- 3 to 4 garlic cloves, sliced
- 1 (6-ounce) can tomato paste
- 3 (28-ounce) cans crushed tomatoes
- Black pepper
- Salt
- A few pinches sugar
- 1 handful chopped fresh Italian parsley
- 8 basil leaves
- A few pinches grated Locatelli Romano
- 1 (15-ounce) can tomato sauce
- 2 cups water
Prepare the gravy: Saute garlic in the olive oil in the same skillet used to saute the meats. Add tomato paste and cook for a few minutes. In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer. When the mixture begins to bubble, add all the meats and the meatballs and the tomato paste-garlic mixture. Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking. If the gravy seems too thick, add a little water at a time. Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy.
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By jmc6315_12672281
conroe, 83
on February 19, 2010
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best sauce ever,authentic and truly an award winner...oh to be in her family;what luck: !!!!
By pat_gentile_125...
EHT, 70
on January 18, 2010
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Years ago I saw Vita (Rita's recipe in the paper when she won a contest. I was so excited - this was nearly my dad's restaurant recipe from Letoni Italian Bar and Restaurant in South Philly! I had lost his recipe after the restaurant closed 22 years ago and was doing it from memory. This really helped me. The only significant difference is that my dad's secret was he cooked a large carrot in the gravy rather than adding sugar. The carrot adds natural sweetness and you remove it at the end. Thank you Rita- I've been using your recipe for many, many years now and am so glad to have found it online. The newspaper article has gotten crumbly!
By mrjnee70
East Moline, Il...
on September 10, 2009
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I have been making this sauce for YEARS - every since the first time I saw Vita featured on Food Network. I make this sauce for special occasions because once people try it - you will be the one asked to make the sauce in the future, time and time again. Some of the ingredients can be tricky to find - but try to follow exactly as directed. The recipe yields enough for a large dinner party with enough for left overs for a family of four. It freezes very well. I can't say enough about this gravy. When I make it - I just tell my husband, "We're having Vita's for DINNER!" - It's his favorite! YUMMMMMYYY!
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