Grandma's Sughi

There are times when you just need to get back to your roots. This meat based sauce was something my grandmother Josephine made often. We don't make this now that we eat heavy on fruits and vegetables but it is still the best meat based pasta sauce in the world. It was also a great dish to share with my cooking club ladies. :)

Sughi 

Makes a big 8 quart pot

Sauce
olive oil, salt & pepper
1 TBS Italian seasoning
2 pounds pork shoulder, ham hock(not smoked),spare ribs, etc. (Your choice)
1 pounds mild Italian Sausage w/fennel
3 Garlic Cloves
1 can of tomato paste
2 28 oz can of tomato sauce or puree
1 28 oz can of whole peeled plum tomatoes
2 bay leaves
3-4 whole eggs.
1 small container of sliced mushroom.

Meatballs: (large recipe - half if you want less)
1 pound of ground beef
1 pound of  ground pork
4 eggs
1 cup Italian seasoned bread crumbs
2 teaspoons of minced garlic
1 cup grated Parmigiano-Reggiano
Parsley (fresh or dry)

Directions: 

1.  Brown sausage, ham hocks, country ribs, etc. in pot. 
2.  Drain off extra oil if there is a lot and remove meat. 
3.  Grate 3 garlic cloves into pot. 
4.  Stir in tomato paste. Use a flat spoon or spatula to scrape up all the browned meat and garlic. It should blend into the tomato paste 
5. Add tomato puree and whole tomatoes - crush/squeeze with hands 
6. Add the water – use it is rinse out tomato jars/bottles 
7. Add mushrooms 
8. Add all spices: bay leaves, Italian seasoning. 
9. Cut up the meat and add it back in. It will be undercooked but will continue to cook in the sauce. 
10. Make meatballs. Mix all the dry ingredients, herbs, and spices and then mix in the meat mixture and eggs – don’t overwork. Place meatballs on a baking sheet and cook at 350 degrees until slightly browned. Add these to the pot to continue to cook. 
11. Let sughi simmer for at least 3 hours. When the meat is cooked – Crack 2-4 eggs in and let them sink into the sauce. Don’t stir. Let them cook. It is ready to serve when the eggs are firm. 
12. Take out all the meat and eggs and serve separate from the sauce. If you used meat with bones be sure to pick out the bones before serving. Also, pick out and discard the bay leaves.
13. Serve sauce on linguine, gnocchi, ravioli, etc. Pass around the meat and eggs on a platter so your guests can choose what they like.
14. Enjoy!