Yield: 4-6 servings (28 meatballs total)
Note:
The recipe is part of the "Nonna's Sunday Pasta Dinner" prix fixe menu at Abboccato.
Ingredients:
6 Tbs olive oil
2 (1-inch thick) center cut pork chops
Salt and pepper to taste
6 pieces Italian sausage (1 to 1¼ lb.)
6 pieces hot Italian sausage (1 to 1¼ lb)
3 cups onion, finely diced
12 cloves (2 Tbsp)
2 Tbs dry oregano
4 pieces dry basil leaves
Pinch red pepper flakes
4 (24 oz) cans tomato puree (Red Pack or LaValli is preferred) equals 96 ounce or 3 quarts
3 cups hot water
1 - 2 Tbs sugar
Nonna's Meatballs Recipe >>
Procedure:
Add 4 tablespoons of olive oil to a 10 quart heavy sauce pot and place over medium high heat. Lightly season both sides of the pork chops with salt and pepper. Add them to the pot and sauté on each side until golden brown, 3-4 minutes per side. Remove pork chops to a platter and set aside.
If pan seems dry add 1-2 tablespoons of olive oil.
Lightly season all the sausage with salt and pepper and add to the pot. Brown well, turn the sausage while cooking until golden all around, 10-12 minutes total. Remove sausage to the platter with the pork chops and reserve.
Discard half of the fat from the remaining 2 tablespoons oil add the onions. Season with a pinch of salt. Sauté, scraping the bottom to loosen the browned bits of meat stuck to the pot and stir into the onions to add color and flavor to them. Lower the heat to medium-low and cover. Cook the onions for 12-15 minutes, stirring occasionally until they are soft and translucent.
Remove the cover and raise the heat to medium-high. Add the garlic and cook for another 1-2 minutes stirring continuously. Add the basil, oregano, red pepper flakes and a heavy pinch of salt. Stir to combine.
Add all of the tomato puree to the pot using a rubber spatula. Add 3 cups of hot water to the cans in order to remove all of the tomato. Pour into the pot and stir. The consistency of the sauce should be thick and able to coat the back of a wooden spoon.
Add the sugar and re-season with salt and pepper to taste. Bring the sauce to a boil, and then reduce the heat to a slight simmer.
Return the pork chops and sausage to the pot, along with any drippings that may be accumulated as the meat was resting. Keep the sauce at a low simmer and begin meatball recipe.
The recipe is part of the "Nonna's Sunday Pasta Dinner" prix fixe menu at Abboccato.
Ingredients:
6 Tbs olive oil
2 (1-inch thick) center cut pork chops
Salt and pepper to taste
6 pieces Italian sausage (1 to 1¼ lb.)
6 pieces hot Italian sausage (1 to 1¼ lb)
3 cups onion, finely diced
12 cloves (2 Tbsp)
2 Tbs dry oregano
4 pieces dry basil leaves
Pinch red pepper flakes
4 (24 oz) cans tomato puree (Red Pack or LaValli is preferred) equals 96 ounce or 3 quarts
3 cups hot water
1 - 2 Tbs sugar
Nonna's Meatballs Recipe >>
Procedure:
Add 4 tablespoons of olive oil to a 10 quart heavy sauce pot and place over medium high heat. Lightly season both sides of the pork chops with salt and pepper. Add them to the pot and sauté on each side until golden brown, 3-4 minutes per side. Remove pork chops to a platter and set aside.
If pan seems dry add 1-2 tablespoons of olive oil.
Lightly season all the sausage with salt and pepper and add to the pot. Brown well, turn the sausage while cooking until golden all around, 10-12 minutes total. Remove sausage to the platter with the pork chops and reserve.
Discard half of the fat from the remaining 2 tablespoons oil add the onions. Season with a pinch of salt. Sauté, scraping the bottom to loosen the browned bits of meat stuck to the pot and stir into the onions to add color and flavor to them. Lower the heat to medium-low and cover. Cook the onions for 12-15 minutes, stirring occasionally until they are soft and translucent.
Remove the cover and raise the heat to medium-high. Add the garlic and cook for another 1-2 minutes stirring continuously. Add the basil, oregano, red pepper flakes and a heavy pinch of salt. Stir to combine.
Add all of the tomato puree to the pot using a rubber spatula. Add 3 cups of hot water to the cans in order to remove all of the tomato. Pour into the pot and stir. The consistency of the sauce should be thick and able to coat the back of a wooden spoon.
Add the sugar and re-season with salt and pepper to taste. Bring the sauce to a boil, and then reduce the heat to a slight simmer.
Return the pork chops and sausage to the pot, along with any drippings that may be accumulated as the meat was resting. Keep the sauce at a low simmer and begin meatball recipe.
Restaurant: Abboccato, 136 West 55 Street, New York, NY
Recipe Type: Authentic
Submitted By: Executive Chef Jim BotsacosRecipe Type: Authentic
Recipe Author: Executive Chef Jim Botsacos
Recipe Source: http://www.myfoxny.com/story/17397868/sunday-sauce-with-rigatoni-pasta-meatballs-and-homemade-sausage-recipe