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1
In a large bowl, mix together the meat, egg, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper.
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2
Add 1 cup of the water.
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3
Knead the water into the meat mixture with your hands.
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4
Knead and roll meatballs into about 1 1/2-inch balls.
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5
Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover.
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6
Turn heat to medium, and steam for 35 minutes.
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7
Drain the juice out of the bottom of the pan.
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8
Cover with Red Sauce sauce, and toss with a pasta of your choice before serving, or serve as is.
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9
1 pork butt or pork shoulder
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10
Grey salt
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11
Freshly ground black pepper
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12
1/2 cup olive oil
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13
1 carrot, chopped
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14
1 stalk celery, chopped
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15
1 onion, chopped
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16
1 tablespoon minced fresh rosemary leaves
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17
4 cloves garlic, minced
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18
1 1/2 glasses Chianti
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19
1 small can tomato paste
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20
4 (28-ounce) cans chopped tomatoes
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21
Slice the pork into roughly 1-inch cubes, season with salt and pepper.
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22
Heat a large soup pot over medium-high heat.
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23
Add the olive oil and heat.
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24
When the oil is hot, add the pork and saute.
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25
When slightly brown, turn over and stir with a wooden spoon.
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26
Allow to cook for another 2 minutes, until evenly browned on all sides.
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27
Remove the pork and allow to cool in bowl, set aside.
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28
In same soup pot that pork was cooked in, add minced carrot, celery, onion, and garlic.
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29
Add a pinch of salt and saute vegetables to a light brown.
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30
Add rosemary and stir.
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31
Add the caramelized pork back to the vegetables in the pot and stir.
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32
Add chianti to pot, stir and bring to boil.
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33
Add the tomato paste and the chopped tomatoes.
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34
Stir and simmer for 2 hours, skimming the top occasionally of scum that forms.
