This rich meat sauce is worthy of becoming yours. constant royal sunday lunch. Its amazing taste achieved by preparing several types in tomato sauce meat. Veal shank with bone gives the sauce all its delicious juices. Italian sausage without a shell is essentially the same stuffing, only flavored with Italian seasonings – thicken the sauce and make it saturated. And meatballs from pork ground beef with a golden brown crust – it is an integral part of Italian Sunday sauce. Serve him with orecchiette pasta and slowly enjoy with each ложкой. 
Time: 4 час. 50 min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 slices of white bread, toasted and chopped into pieces 0.5 cm
- 0.5 tbsp. milk
- 350 gr ground beef
- 350 gr minced pork
- 1 large egg, slightly beaten
- 3/4 Art. grated parmesan + additionally for serving (for wish)
- 10 cloves of garlic; 2 crushed, 8 crushed
- 1/3 Art. parsley chopped
- 1/4 Art. olive oil
- 1 kg. beef drumsticks with bone
- 0.9 kg Italian sausage (half sweet, half sharp) divided in half
- 1 medium onion, cut into 4 parts
- 3 cans of 800 gr. San Canned Plum Tomatoes Marzano
- 1 can 350 gr. tomato paste
- 6 bay leaves
- 450 gr orecchiette pasta
Recipes with similar ingredients: white bread, milk, ground beef, minced pork, eggs, parmesan cheese, garlic, parsley, beef, kupat (sausages for frying), onions, plum-shaped tomatoes, tomatoes san marzano, tomato paste, bay leaf, orecchiette pasta
Recipe preparation:
- Soak the bread in milk until the liquid is absorbed, about 8 minutes Meanwhile, in a bowl, mix the ground beef and pork with egg, cheese, minced garlic, parsley, 1 tsp. salt and pepper taste. Add soaked bread and mix by hand until obtaining a homogeneous mass. Form the meatballs.
- In a saucepan with a thick bottom over moderate heat olive oil. Add the meatballs and fry, turning while they are Do not brown on all sides, about 10 minutes. Shift to a plate covered with a paper towel. Add beef drumstick and sausage in a saucepan and fry until golden brown, turning, about 10 minutes. Transfer meat to a large bowl.
- Add the onion and chopped garlic to the pan and fry until softness, about 4 minutes.
- Put tomatoes crushed by hands in a saucepan and pour them juices. Add tomato paste, salt, pepper and cook 5 minutes.
- Add 5 tbsp. water and bay leaf, then return the meatballs, beef shank and sausage in a pan, mix thoroughly. Bring to a boil, mix, then reduce heat to low. Cover and simmer for 2 hours, or until the drumstick meat is very soft. Remove the lid and simmer until the sauce thickens, and the meat of the drumstick will not leave the bone for about 1 hour 30 minutes. Transfer all the meat with a slotted spoon to a bowl and cover with foil. Stew sauce until thickened for about 20 minutes. Remove the bay leaves.
- Meanwhile, in a large saucepan, bring salted water to boil, add pasta and boil according to recommendation on the packaging. Drain and mix in the paste. enough sauce to lightly cover the pasta and then put more sauce and meat on top. Sprinkle as desired Parmesan
