This is an old recipe..been in the family for a long time..I had to make up them to figure out the measurements..You can use sauce from the jar if your low on time..I sure hope you enjoy this as much as my family has!
1For the sauce:
Heat oil in a large dutch oven over medium heat. Add the ribs and brown evenly. Add onions, sprinkle salt and cook until onions are translucent. Add garlic and gook until everything is soft but not browned.
2Add the wine or broth and deglaze the bottom of the pan. Add tomatoes, oregano, red pepper flakes (if using)and bay leaf. Bring the sauce to a simmer, reduce heat to low and continue to cook until reduced, about 6 hours.
3Taste and add more salt if needed. Remove the bay leaf. Makes about 2 quarts.
4For the Meatballs:
Soak the bread in the milk in a medium bowl.
In a small saute pan add 1 TBS of oil, the garlic and shallots and cook until translucent.
5In a separate bowl, combine the beef and bulk sausage, ricotta, basil, parsley, parmesan cheese, salt, egg and the cooked shallots and garlic.
6After the bread has soaked up the milk, remove it from the bowl and squeeze out the remaining liquid. Add to the meat mixture. Mix well.
7Form the meat mix into 2 inch balls and cook in the remaining olive oil. Cook until they are brown on all sides.
8Add the meatballs to a large pot as they are done browning. Once done add the sauce over the top of the meatballs. Bring to a simmer. let cook in sauce for about an hour. I usually cover them for the first half then uncover them for the remaining time.