Peg Del Negro's Pasta Sauce

prep time:: 30 min
total time:: 4 hr

My dad cut this recipe out of Sports Illustrated in 1988 and hinted that I should make it. I have been making it ever since with various tweaks over the years.

ingredients

3 T. olive oil
1 onion, diced
1 green pepper, diced
3-4 pork boneless country ribs
6 italian sausages, sweet or hot (or both)
3 large cans crushed tomatoes (or 2 qts canned)
2 12 oz. cans tomato paste
2 cups water
2 T. dried oregano
2 T. dried parsley (or 6 T. fresh parsley)
2 T. dried basil (or 6 T. fresh- add at end if using)
4 cloves garlic, diced
1/2 cup grated Parmesan

Meatballs

2 lbs. ground beef
4 eggs
2 slices white bread moistened with milk
3/4 cup italian bread crumbs
1/2 cup grated parmesan
salt, pepper, and italian seasoning to taste
small can of beef broth

directions

Prepare sauce

Heat oil in large pot. Over medium heat, saute onion and green pepper until soft. Add sausages (pierce with fork) and pork ribs and brown. Add tomatoes, paste, and water. Season with oregano, parsley, basil, and Parmesan. Simmer covered on low for 3-4 hours.

Make meatballs

Meanwhile, prepare meatballs. Mix eggs, bread, breadcrumbs, parmesan, and seasonings with a fork. Add ground beef and mix gently. Test for seasoning by making a small patty and frying in a skillet. Shape into balls and place on rimmed baking sheet. Pour broth in bottom of pan and bake at 400 dgrees for 20 minutes. Add meatballs and drippings to sauce 1/2 hour before serving. Shred pork and slice sausage into 2 inch pieces and return to sauce. Serve with pasta and garlic bread.