* Exported from MasterCook *

Mary Callahan's Italian Rigatoni

Recipe By : Mary Callahan
Serving Size : 20 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Meat:
4 Meaty pork ribs or other pork
2 lb Italian sausage
2 lg Onions -- chopped
1 cl Garlic -- chopped
Water -- to cover ingredients
Meatballs:
3 1/2 lb Ground chuck
1 lg Onion -- diced finely
8 oz Bread crumbs
3 cl Garlic -- chopped finely
6 Eggs
1 tb Garlic powder
2 tb Onion powder
3 tb Parsley -- heaping
1/2 c Romano cheese
1 tb Salt
2 ts Pepper
Vegetable oil
Sauce:
1/3 c Vegetable oil
5 md Cans tomato paste
20 Cans water
2 tb Dried parsley
1 ts Pepper
2 tb Garlic powder
2 tb Onion powder
2 tb Dried oregano
1 tb Dried basil

Meat:

Place all ingredients in a pan & cover with the water.

Bring to a boil and lower to a simmer for approximately 1-1/2 to
2 hours. Discard small bones.

The original recipe calls for ribs, but I'm afraid of the bones, so I substitute about 3/4 lb boneless pork. Any type will do fine. While
this is cooking, start the meatballs.

Meatballs:

Combine first 4 meatball ingredients in a large bowl. Add remaining
meatball ingredients except oil, and mix well. Add 1" of oil to a
large skillet and heat on medium high. Shape meatballs and fry in the
oil until browned. Remove from skillet and place on paper towels to
drain excess oil.

Sauce:

Place the oil in a very large pot and heat on medium.

Add the tomato paste, and measure 4 cans of water for each can of
paste. Add remaining ingredients. Then add meatballs, pork & liquid
from the pork. Bring to a boil and simmer approximately 3 hours.
Adjust salt.

It isn't in the original recipe, but I also add 1 cup or dry red
wine.

Serve over Rigatoni or any other pasta.

Posted by: Melanie Miguel (MJNT73C)


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