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Ingredients:

¼ cup olive oil

4 garlic cloves

1 medium onion

2 cans of crushed tomatoes

fresh basil

11 tablespoon Dried Parsley

salt and pepper

1/2 lb each of Ground Beef

Veal and Pork mixed together

1 cup Italian bread

1 tablespoon of Grated Parmesan Cheese

1 egg.

gravy meat: a large pig’s foot, quartered; a piece of pork (spare rib or belly); beef or some Italian sausage.

Make the meatballs:

Add 1 cup of Italian bread softened with water along with 2 crushed garlic cloves along with the parmesan cheese to the ground meat. Then add the beaten egg, dried parsley, salt & pepper to the meat and mix well by hand to form the meatballs.

Recipe:

Prepare the gravy meat: In a sauté pan, “brown” the meat with a little olive oil. Do not cook thoroughly—simply fry until brown on all sides. For the pig feet, bring a pot of water to boil then place pig feet in with 1 bay leaf and boil until for about 5 or 10 minutes.

In a large Pot heat 2 table spoons of Olive Oil. Add 2 crushed cloves of garlic and ½ medium onion cut in small pieces. Sauté until brown on both sides then remove after browning.

Add 2 cans of crushed tomatoes with 1 can of water. Add the Dried Parsley, salt and pepper to taste. Let cook for approx. 1 ½ to 2 hrs on low heat. Then add the meat to the pot and continue to simmer the gravy and taste until done— approximately 2 more hours or so. Stir frequently so the gravy doesn’t stick to the bottom of the pot and burn.