Men's social clubs have defined Italian-American culture for generations. As the author explains, grandmothers and mothers passed on the family recipes to their sons. When the sons grew up, they prepared the family recipes for each other at clubs like Pacific Street Social Club in East New York in Brooklyn. This proud tradition created a sense of community that is still alive today among Italian Americans.
1 pound pasta, such as spaghetti, penne, or rigatoni, per 2 cups of sauce
In a casserole or stock pot, combine the ribs with enough cold water to cover by 2 inches. Bring to a boil and simmer for 20 minutes. Drain.
In a 10-quart casserole set over moderate heat, warm the oil and cook the onions and garlic, stirring frequently, for 5 minutes. Add the ribs, braciole, and sausage and cook until they're browned, 6 to 8 minutes. Add the tomatoes, herbs, and salt and pepper. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Add the meatballs and cook for 1 to 1 1/2 hours more. The longer the cooking time, the more concentrated the gravy will be.
When the gravy is almost done, cook the pasta according to the package direction, until al dente. Drain.
Remove all of the meat from the sauce and put on a platter. Pour some of the sauce into a gravy boat to serve on the side. (See note below.) Add the pasta to the remaining sauce and toss with a little oil.
Note: The ingredients can be halved for a smaller yield. However, the sauce freezes well and can be used as a base for Braciole
