Authentic, Sunday Fresh Tomato Sauce with Lamb Meat and Meatballs An Heirloom Recipe from the region of Puglia, Italy. - Vita Rustica (2024)

Ingredients

• 1 large yellow onion chopped fine
• 2 pounds lamb meat with bone in from the shoulder
• 1 pound ground organic meat. make meatballs and send aside (please refer to my meatball recipe for all the ingredients and details to make your meatballs authentic)
• 3 32 ounce jars of homemade tomato sauce or your favorite glass jar tomatoes from Italy at your market.
• 1 heaping tablespoon tomato paste
• 1 1/2 tablespoon salt
• 1 tsp ground black pepper
• 1 cup very finely chopped fresh Italian Parsley
• 1 clove finely chopped garlic
• 3 tablespoons olive oil for bottom of pan to saute the meat
• 1/2 cup red wine
• 2-3 pounds of Pasta
• 1 cup grated parmigiano cheese

Directions

1. To begin, bring a medium size pot of water to boil, add all your Lamb meat raw with bone, allow to boil 10 minutes, remove, strain and pat dry with cloth or paper towels. (this is an important step)
2. In a large pot over medium heat, add the olive oil. Once oil is heated add the chopped onion. Stir and allow to become golden transparent. Add the garlic, stir for a few minutes.
3. Add the lamb meat, raise the heat to medium-high stirring bottom often allowing the meat to brown on all sides. About 10 minutes.
4. Begin to add all three of the canned glass jars of tomato sauce.
5. Refill 2 of the glass jars with cool tap water and add to the pot. Stir well.
6. Add salt, pepper, parsley stirring often.
7. Allow sauce to come to a boil, as soon as it starts boiling, place the heat to low flame. Stir
8. Add half tsp. sugar and 1/4 tsp baking soda, stir
9. Cover and allow to cook two hours, then add 1/2 glass of drinking red wine, stir
10. Gently add the meatballs you made earlier, stirring carefully and remember to always stir the bottom and sides well. Cover again and continue to simmer on low for another hour or two.
11. Half hour before serving, bring a large pot of water to boil, add your dry pasta, add some salt and stir often, when the pasta is perfect to the taste, strain the water out. Be sure as much water is strained as possible. Place in a beautiful Pasta serving dish, add some sauce toss it around, then add more sauce on top, add the grated cheese all over the top.
12. In another serving bowl scoop out all the delicious lamb meat and meat balls. if you wish add a wonderful romain lettuce salad, some crusty Italian bread and the meal is complete.