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1
Soak day old italian bread in warm water for a couple minutes until water is absorbed by the bread. Peel off the crust and take the remaining insides of the bread and squeeze until most of the water is out. .
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2
In bowl combine meat, cheese, the moist bread, and the two eggs. Use hands to fold meat into itself until all ingredients are evenly combined. Do not over mix it will make the meat tough. Use fresh pepper to taste.
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3
Cover the bottom of a large frying pan with about an 1/4 of canola oil. heat this on medium-high.
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4
Roll meatballs with hands into balls slightly bigger than golf balls and place gingerly into frying pan. Fry for about 3 minutes on each side. The meatballs should still be raw in the middle as they will cook in the sauce.
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5
Remove meatballs from frying pan and put on a plate covered with a paper towel to soak up some of the grease.
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6
Salt and pepper pork ribs liberally.
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7
Heat up a cast iron pot to medium-high heat, add the pork ribs and brown on each side (about 2 minutes per side). Remove the pork.
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8
In the same pot, cover the bottom with good olive oil and heat up on medium heat. Chop up garlic and add to pot.
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9
Once garlic is browned, add can of tomato paste and spread on bottom of pot. Let cook for about 30 seconds then add 16 ounces of water. Add salt to taste and bring to boil. Cook for 2 minutes.
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10
Add the crushed tomatoes and tomato puree. Add basil to taste (usually about 12-15 leaves).
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11
Add pork back to sauce, bring to boil.
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12
Reduce down to a simmer and let cook for 45 minutes.
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13
SECRET INGREDIENT - This is what makes the sauce taste so amazing. Once the oil from the meatballs has cooled down sufficiently add half of it to the sauce and mix.
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14
Add cooked meatballs to sauce and let cook for 15 minutes.
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15
Cook pasta according to box and pour liberal amounts of sauce, serve with meatballs, pork ribs and freshly grated parmesan cheese & black pepper to taste.
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16
ENJOY!
