Recipe - Ronas Sauce Recipe

(adapted from Flo Pavia, who
got it from "Nunny" Pavia
of Naples, Italy)
This is a meatbased, sweet
Southern Italian red sauce,
and makes a
lg Batch (fills a 10quart
pot). Freezes well.

SAUCE:
1 pound sweet Italian sausage 2 to 3 country spare ribs 1 (29oz) can
Hunts tomato sauce
1 (29oz) can Contadina puree
1 (13oz) can Contadina paste 1 (13oz) can whole plum tomatoes,
crushed/seeded braciole (recipe follows) meatballs (recipe follows)
vegetable or olive oil
2 cloves garlic, crushed 2 Tbl basil, chopped (or dried) 2 Tbl
parsley, chopped (or dried) One half C imported Romano cheese, grated
1 Tbsp baking soda (optional) BRACIOLE: 1 pound thin cut or sliced up top
round, pounded flat
1 egg, beaten
1 clove garlic, crushed 1 C imported Romano cheese, grated (may
require a little more) 2 Tbl basil, chopped (or 1 Tbl dried) salt and
pepper to taste MEATBALLS:
2 pound extra lean ground beef
2 eggs
6 slices white bread
Three fourths cup milk
1 clove crushed garlic Three fourths C imported Romano cheese, grated 1 Tbl
basil, chopped (or dried) 1 Tbl parsley, chopped (or dried)
1 tsp oregano (dried) salt and pepper to taste

Cover bottom of 810 qt stainless steel pot with cooking oil about 1/4inch
deep. Saute spare ribs over low heat while preparing braciole. (Note: if
you do not have stainless, the next best choice is porcelain. A metal pot
will RUIN this recipe.)

Sausage: In skillet, saute sausage until cooked and golden brown (may be
done in water or oil), and drain.

Braciole (makes 46 pieces): Pound round steak until very thin and cut into
approx 4x4 or 4x6 inch strips. Place crushed garlic in small bowl, Add egg
and beat lightly. Add basil, parsley, salt and pepper, and grated Romano
(until mixture thickens to paste consistency). Spread mixture onto meat,
roll and tie securely (crochet thread works well). Place rolled meat in
with spare ribs to brown. Be sure to brown meat very, very well.

Sauce: Once meat is very brown, add 2 cloves crushed garlic to oil and
saute just until golden. (Do not overcook or sauce will be bitter.)
Immediately add tomato puree and plum tomatoes. Simmer about One half hour. Add
29 ounces of water, basil, parsley and Romano cheese. Simmer another One half to
Three fourths hour. Add tomato paste + equal water, simmer 1 hour. Add tomato sauce
and One fourth to One half amount of water, simmer 1 hour. If sauce tastes at all
bitter, add about 1 Tbsp baking soda and simmer an additional 1530
minutes. (Optional: add a whole carrot with first tomato ingredients, which
will also cut the acidity.)

Meatballs (makes 24): While sauce is cookingrub mixing bowl with crushed
garlic. Add meat, beaten eggs and seasonings. Dip bread slices into milk
and squeeze out excess. Crush into meat mixture. Mix all ingredients well,
roll into desired sized balls, and broil just until nicely browned. Drain
and add to sauce mixture.
Posted to rec.food.recipes by Rona Watts rw1v+@andrew.cmu.edu on Mar 9,
1994.