Pates Baroni 1921
Leonetto Cappiello
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La Belle Cuisine - More Pasta Recipes

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"To cook is to create. And to create well...is an act of integrity, and faith."

Rotelle with Grandma's Sunday Meat Sauce

 "Life is a combination of magic and pasta."
~ Federico Fellini

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Filetti Di Pomodoro
Susan A Court
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Friday, November 10, 2006

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Brocca E Timo
Susan A Court
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Rotelle with Grandma's Sunday Meat Sauce
Pasta: Italian, Asian, American...and More
Food & Wine Books, Editor in Chief: Judith Hill, 1997, American Express Publishing Corp.

“Grace Parisi, one of our favorite cooks, told us, ‘A Sunday visit with my grandmother in Brooklyn wouldn’t have been complete without pasta covered with this rich and hearty sauce. She always sent us home with enough leftovers for two more meals.' ”

Wine Recommendation:  Match this full-flavored, family-style pasta with a robust, young red wine. Look for a very recent vintage of Chianti or Chianti Classico from Italy. An American alternative (which some believe to have Italian origins) is a young Zinfandel from California.

Serves 6

1/4 cup plus 1 teaspoon olive oil
1/2 pound boneless pork shoulder, cut into 1-inch cubes
1/2 pound boneless veal shoulder, cut into 1-inch cubes
1/2 pound mild Italian sausage
2 onions, minced
4 cloves garlic, minced
3 1/2 cups crushed tomatoes (28-ounce can)
1 cup water
1 tablespoon tomato paste
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano
1 bay leaf
3/4 teaspoon dried thyme
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/4 teaspoon dried rosemary, crushed
1 slice firm white bread
1 tablespoon milk
1 egg
1 tablespoon grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 pound ground beef
1/4 pound ground pork
2 tablespoons flour
1 pound rotelle (wagon wheels)

1.  In a large saucepan, heat 2 tablespoons of the oil over moderately high heat. Add the pork cubes to the pan and cook until brown on all sides, about 5 minutes. Remove and brown the veal. Remove and brown the sausage. Cut the sausage into 1-inch pieces.
2.  Discard all but 1 tablespoon fat from the pan. Reduce the heat to moderately low. Add half the onions and a quarter of the garlic and cook, stirring occasionally, until translucent, about 5 minutes. Return the pork, veal, and sausage to the pan. Add the crushed tomatoes, water, tomato paste, sugar, oregano, bay leaf, 1/4 teaspoon of the thyme, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Simmer the sauce, covered, stirring occasionally, 1 1/2 hours.
3.  Meanwhile, make the meatballs: In a medium frying pan, heat 1 teaspoon of the oil over moderately low heat. Add the remaining onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining 1/2 teaspoon thyme and the rosemary and cook until fragrant, about 1 minute. Transfer to a medium bowl to cool.
4.  In a small bowl, soak the bread in the milk until soggy. Mix in the egg, Parmesan, parsley, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the bread mixture, ground beef and ground pork to the onions and garlic and mix well.
5.  Shape the mixture into 6 meatballs. Dust the meatballs lightly with flour. Heat the remaining 2 tablespoons oil in the frying pan over moderately high heat. Brown the meatballs, about 3 minutes. Add the meatballs to the sauce and cook, partially covered, 30 minutes longer.
6.  In a large pot of boiling, salted water, cook the rotelle until just done, about 12 minutes. Drain. Transfer the pasta to a large platter. Arrange all the meats around the edge and pour the sauce on top.
~ Grace Parisi