-
1
Season pork ribs with a little salt and pepper and saute in oil until well browned.
-
2
Add 2 cups of the onions and saute a few minutes, then add 4 cloves of the minced garlic.
-
3
Saute onion garlic mix until onions are softened.
-
4
Cut off the hard part of whole canned tomatoes, crush them with hands and add to pan with meat and onions.
-
5
Add tomatoes, tomato paste and water and deglaze pan, scraping up all the brown bits.
-
6
Add the basil, two teaspoons of the Italian seasoning, four tablespoons of the fresh Italian parsley, wine and half of the Parmesan cheese and stir well.
-
7
Simmer for 2.5 3 hours.
-
8
Since you are simmering it so long, you need to make sure it is simmering slow and not boiling rapidly.
-
9
Just simmer it slow, and stir often it does not burn the bottom of the pan.
-
10
While sauce is simmering you can prepare the meatballs.
-
11
Fry other 3/4 cup of onions, add the other two cloves garlic just before onions are softened, and cool mixture.
-
12
Soak breadcrumbs (I use Progresso Italian sytle) with milk and mix in ground beef, veal and pork.
-
13
Then mix in scrambled egg, the other 2 tablespoons fresh parsley, the other teaspoon of Italian seasoning, the rest of the Parmesan cheese, and make into balls about the size of golf balls.
-
14
They should be very soft, so add a little more milk if necessary.
-
15
Mama Lama said as soft as possible but still able to hold together into a ball.
-
16
After about two hours of the meat sauce simmering, add the meatballs to pot with red sauce where they will cook for another 45-60 minutes.
-
17
You need to be gentle with the meatballs at first since they are very soft and delicate until they cook a little, and you have to move the pork ribs to make room for them in the pot.
-
18
This makes about 10-12 medium-sized meatballs.
-
19
After 2.5 to 3 hours of simmering, the pork meat will have mostly fallen off the rib bones.
-
20
Remove the rib bones with tongs carefully from the sauce, returning any remaining pork meat still attached to the bones back to the sauce.
-
21
Add a little water if the sauce is too thick.
-
22
I usually serve this sauce over rotini or rigatoni pasta with plenty of freshly grated Parmesan cheese on the side.
-
23
This dish is even better served the next day.
