Ingredients
3 - 28 oz. cans Ground Tomatoes
3 - 7 oz. Cans Tomato Paste
3 - Tblsp. Olive Oil
3 - Bay Leaves
2 - Tsp. Dried Basil
2 - Tblsp. Parsley
1 - dozen mushrooms sliced
6 - Boneless skinless
chicken thighs
1 - lb. Pork Neck Bones
1 - Medium Onion finely chopped
and divided (1/3 - 2/3)
3 - cloves garlic
2 - lb. Ground Lean Beef
1/2 - cup parmesian cheese
grated
2 - eggs slightly beated
3/4 - 1 cup bread crumbs
2- Tblsp. Parsley
Preparation
To a large Dutch Oven or stock pot add olive oil and saute 2/3 onion and garlic. Add and brown pork bones and chicken thighs, add 3 cans tomatoes and tomato paste. Fill each can with water and add to sauce. Add bay leaves, basil, mushrooms and meatballs bringing sauce to a boil and lowering to a simmer, uncovered for the day. MEATBALLS: Combine ground beef, parmesian cheese eggs, bread crumbs and parsley to form mixture. Shape into meatballs and add RAW to sauce, allowing to cook in sauce. Bring sauce to a boil and then allow to simmer uncovered. Cook for approximately 6 hours. Sauce will thicken and meatballs will cook and remain moist. Boil 1 lb.pasta of choice in 6 quart pot of salted water until al dante, drain well and place on large platter or in large pasta bowl. Cover with sauce, mixing slightly, arrange meats along the edge or in a separate bowl. Serve spare sauce in separate bowl to add at table. Serve parmesian cheeese also at table.
