I have recently become obsessed with the Sopranos and am currently in the fourth season. It is an amazing show, and I am in love with a few of the characters (Furio, Tony, Johnnie Sacks, Carmella). A few of the characters, however, I would like to die soon (Ralphie is the main one I hate!)
Walking into a book store closing, I came across the Sopranos Family Cookbook (as compiled by Artie Bucco). I thought it was hilarious, and since I didn't have any Italian cookbooks, I bought it.
So here is the recipe I used to make a really delicious baked ziti. I made some substitutions which I will note in the text. Enjoy, it is delicious! (And makes a ton, so invite others over to help you eat...or perhaps freeze some?)
Step One:
Make the Sunday Gravy
Ingredients
(Makes 8 cups...which you don't need, so I reduced this to make less than half for the ziti)
- 2 Tbsp Olive Oil
- 1 pound meaty pork neck bones or spare ribs
- 1 pound veal stew meat or 2 veal shoulder chops
- 1 pound Italian-style plain or fennel pork sausages**
- 4 garlic cloves
- 1/4 c tomato paste
- Three 28-35 ounce cans Italian peeled tomatos
- 2 cups water
- salt and freshly ground pepper
- 6 fresh basil leaves, torn into small pieces
**For this, because the recipe later says to take out these meats to save for later, I just fried up some bacon and cooked with it for a cheaper version....I am sure veal makes it better, but not on my budget if you are just going to take it out later!
For the meatballs:
- 1 pound ground beef or a combination of beef and pork
- 1/2 cup plain bread crumbs, preferably homemade
- 2 large eggs
- 1 teaspoon very finely minced garlic
- 1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
- 2 tbsp finely chopped fresh flat leaf parsley
- 1 teaspoon of salt
- freshly ground pepper
- 2 tbsp olive oil
Directions:
- To make the sauce, heat the oil in a large heavy pot over medium heat. Pat the pork dry and put the pieces in the pot. Cook, turning occasionally, for 15 minutes, or until nicely browned on all sides. Transfer the pork to a plate. Brown the veal in the same way and add it to a plate.
-Place the sausages in the pot and brown all sides. Set the sausages aside with the pork.
-Drain off most of the fat from the pot. Add the garlic and cook for about two minutes or until golden. Remove and discard the garlic. Stir in the tomato paste and cook for 1 minute.
-With a food mill, puree the tomatoes, with their juices, into the pot. Or, for a chunkier sauce, just chop up the tomatoes and add them. Add the water and salt and pepper to taste. Add the pork, veal, and sausages and basil and bring the sauce to a simmer. Partially cover the pot and cook over low heat, stirring occassinally, for two hours. If the sauce becomes too thick, add a little more water.
-Meanwhile make the meatballs.
-Combine all the ingredients except the oil in large bowl. Mix together thoroughly. Rinse your hands with cool water and lightly shape the mixture into 2 inch balls. (note: if you are making meatballs for lasagne or baked ziti, shape the meat into tiny balls the size of a small grape).
-Heat the oil in a large skillet. Add the meatballs and brown them on all sides. (They will finish cooking later). Transfer the meatballs to a plate.
-After two hours add the meatballs and cook for 30 minutes or until the sauce is thick and the meats very tender.
To serve, remove the meats from the sauce and set aside. Toss the cooked pasta with the sauce. Served the meats as a second course or reserve for another day.
To make the ZITI however, do this:
Ingredients:
- 1 pound ziti
- salt
- Sunday Gravy (recipe above) made with little meatballs
- 1 c freshly grated Pecorino Romano or Parmigiano-Reggiano
- 1 c ricotta
- 8 oz mozzarella, cut into small dice
Directions:
-Bring at least 4 qts of water to a boil in large pot. Add salt to taste. Cook, stirring frequently, until the ziti is al dente, tender yet firm to the bite.
-Meanwhile, remove the meats, including the meatballs, from the gravy. Set the pork aside for another meal.
-Drain the ziti and put into a large bowl. Toss it with 3 cups of the gravy and half of the grated cheese. Stir in the meatballs.
-Preheat oven to 350F
-Spoon half of the ziti into a shallow 3 1/2 quart baking dish. Spread the ricotta on top and sprinkle with mozzarella and half of the remaining grated cheese. Pour on 1 cup of the sauce. Top with the remaining ziti and another cup of sauce. Sprinkle the remaining grated cheese. Cover the dish with foil. (The ziti can be refrigerated for several hours, or overnight, at this point. Remove from the refrigerator about 30 minutes before baking).
-Bake ziti for 45 minutes. Uncover and bake for 15 to 30 minutes longer, or until the center is hot and the sauce is bubbling around the edges. Cover and let stand 15 minutes before serving.
