RED SAUCE & PORK
| INGREDIENTS | |||||
| Olive Oil | |||||
| Garlic | 2 | bulbs | |||
| White Onion | 1 | lg | |||
| Whole Tomatoes | 5 | 28oz cans | cans | ||
| Tomato Paste | 2 | 6oz | |||
| Dry Red Pepper Flake | to taste | ||||
| Baking Soda | .25 | tsp | |||
| DIRECTIONS | |||||
| Blend whole tomatoes, paste and baking soda | |||||
| Saute onion & garlic in oil after meatballs | |||||
| Add all oil to sauce | |||||
| Simmer all day | |||||
| Add baking soda to sauce during last 2 hrs of simmer | |||||
| Cook Pork Shoulder (butt) (fry and then add to sauce to finish) | |||||
STUFFED SHELLS
| Ricotta | 1 |
| Parsley | 1/4 bunch |
| Ramano | cup |
| Basil | package |
| Egg | 2 |
| Pancetta | seared |
| or roasted garlic | garlic powder |
MEATBALLS
| INGREDIENTS | 2010.09.03 recipe | ||||
| Beef | 1 | lb | 4.47 | 4.47 | |
| Eggs | 2 | 4.47 | 9.00 | ||
| Bread Crumbs | 0.75 | cup | 4.47 | 4.00 | |
| Ramano Cheese | 0.6 | cup | 4.47 | 2.75 | |
| Garlic | 4 | clove | 4.47 | 18.00 | |
| Parsley | 1 | tbs | 4.47 | 4.50 | |
| Sea Salt | .5 oz. | ||||
| Pepper | |||||
| Water | |||||
| DIRECTIONS | |||||
| combine all in to 2" lg meatballs | |||||
| Fry in oil | |||||
| then on to SUGU to finish meatballs | |||||
