Recipe: Spaghetti Sauce and Meatballs Alla Turci (Turci's Restaurant, New Orleans, LA)

SPAGHETTI SAUCE AND MEATBALLS ALLA TURCI

3/4 pound ground veal, divided use
3/4 pound ground pork, divided use
1/2 pound chicken gizzards, ground
6 tablespoons olive oil, divided use
1/2 cup finely diced onion
1/2 cup finely diced celery
1 to 2 cloves garlic
1/2 cup chopped bell pepper, optional
2 ounces diced ham and ham fat
3 (8-ounce) cans tomato paste
4 cups (approximately) chicken broth
Salt and pepper (to taste)
1 teaspoon sugar
1 bay leaf
Dried thyme, basil and oregano
FOR THE MEATBALLS:
1 egg
1/2 cup Italian-style bread crumbs
1/2 pound boned and skinned chicken breasts
1/2 pound mushrooms

TO MAKE THE SAUCE:
In a large skillet, brown one-fourth pound (the amount you would use for a hamburger) of the ground veal, one-fourth pound of the ground pork and the ground chicken gizzards in one tablespoon olive oil. Drain off any extra fat and reserve the meat.

In a large heavy pot, heat one-fourth cup olive oil and cook the celery, onions, garlic and bell pepper until soft and transparent, but not browned.

Add the chopped ham and the browned meat to the pot and stir in the tomato paste; stir until it loses its bright red color and then add the chicken broth. Season to taste with salt and pepper, a teaspoon of sugar and the bay leaf. Add thyme, basil and oregano to taste, if desired. (If using fresh herbs, add toward the end of cooking time.) Bring to a simmer, cover and cook over very low heat for at least an hour, preferably two. If the gravy becomes too thick or sticks to the pot, add a little more chicken broth. (For best flavor, cook the sauce to this point a day early and refrigerate; then reheat to a simmer before proceeding.)

TO MAKE THE MEATBALLS:
Make the meatballs by mixing together the beaten egg, bread crumbs (dampened with a little water or milk) and the remaining veal and pork. Season to taste with salt and pepper and shape into small meatballs. Heat a tablespoon of olive oil in a skillet and brown the meatballs in it. Take care to brown just the outside to form a thin crust.

Add the meatballs to the simmering sauce along with the chicken, cut into bite-sized pieces, and the cleaned mushrooms. Simmer for at least another hour, stirring once in a while. Add water or more chicken broth if the sauce gets too thick. Taste and correct the seasoning as needed.

Makes 7 to 8 cups sauce
Source: The Times-Picayune, New Orleans, LA, August 3, 2000