Recipe: Ziti al Forno (Soprano's), Sunday Gravy with Meatballs

I got this from a newspaper from Houston. I think I will make it tonight, even though it's not Sunday.

Ziti Al Forno
Soprano's Recipe

1 pound ziti
Salt to taste
4 to 5 cups Sunday gravy (recipe follows) with meatballs
1 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
1 cup ricotta
8 ounces mozzarella, cut into small dice

Preheat the oven to 350 degrees. In a large pot, bring at least 4 quarts of water to a boil. Add the ziti and salt to taste and cook, stirring frequently, until the ziti is al dente (tender yet firm to the bite). Drain the ziti, transfer to a large bowl and toss with about 3 cups of the Sunday gravy and half of the Pecorino. Gently stir in the meatballs from the Sunday gravy. Spoon half of the ziti mixture into a 3-1/2-quart baking dish (a 9-by-13-by-2-inch baking dish works well). Spread the ricotta, mozzarella and half of the remaining Pecorino evenly over the top. Pour 1 cup of the remaining Sunday gravy sauce evenly over the top. Top with the remaining ziti mixture. If the mixture looks dry, pour another cup of the Sunday gravy over the top. Sprinkle the remaining Pecorino on top. Cover the dish with foil. (The ziti can be refrigerated for up to 12 hours at this point. Remove the dish from the refrigerator about 30 minutes before baking.)

Bake the ziti for 45 minutes. Uncover and bake 15 to 30 minutes longer, until the center is hot and the sauce is bubbling around the edges. Cover loosely with foil and let rest for 15 minutes before serving. Makes 8 to 12 servings.

Sunday Gravy with Meatballs

Sauce:
2 tablespoons olive oil
1 pound meaty pork neck bones or spareribs
1 pound veal stew meat or 2 veal shoulder chops
1 pound Italian plain or fennel pork sausages
4 garlic cloves, peeled
1/4 cup tomato paste
Three 28- to 35-ounce cans Italian peeled tomatoes
Salt and freshly ground black pepper to taste
6 fresh basil leaves, torn into small pieces

Meatballs:
1 pound ground beef, or a combination of beef and pork
1/2 cup plain dried bread crumbs
2 large eggs
1 teaspoon very finely minced garlic
1/2 cup (about 2 ounces) freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
Salt and freshly ground black pepper to taste
2 tablespoons olive oil, plus additional for the pan

For the sauce: In a large deep pot over medium heat, heat the oil. Pat the pork dry and add it to the pot. Cook, turning occasionally, until nicely browned on all sides, about 15 minutes. Transfer the pork to a platter.

Brown the veal in the same way and transfer it to the platter.

Place the sausages in the pot and brown on all sides. Transfer them to the platter.

Drain almost all of the fat from the pot. Reduce the heat to medium-low, add the garlic and cook until golden, about 2 minutes. Remove and discard. Add the tomato paste and cook, stirring, for 1 minute.

Add the tomatoes and their juices to the pot and season with salt and pepper to taste. (Before adding them to the pot: For a smoother sauce, use a food mill to puree the tomatoes and their juices. For a chunkier sauce, use a knife or blender to chop the tomatoes.)

Return the pork, veal and sausages to the pot. Add the basil, increase the heat to medium-high and bring the sauce to a simmer. Cover the pot partially and cook, stirring occasionally, for 2 hours. If the sauce becomes too thick, add a little water.

While the sauce is cooking, make the meatballs.

For the meatballs: In a large bowl combine the ground beef, bread crumbs, eggs, garlic, cheese, parsley and salt and pepper to taste and, using your hands, mix together thoroughly. Rinse your hands with cold water and lightly shape the mixture into tiny balls the size of small grapes. You should have about 12 dozen mini-meatballs. (If you wish to make meatballs to serve over pasta rather than include in baked ziti, shape the mixture into 2-inch balls.)

In a large, heavy skillet over medium-high heat, heat the oil. Add the meatballs and cook, turning as necessary, until browned on all sides but not cooked through. (Do not crowd the skillet; may have to cook in batches.) It may be necessary to add additional oil to keep the meatballs from sticking. Transfer the meatballs to a plate; they will finish cooking later.

After the sauce has simmered for 2 hours, add the meatballs to the sauce and cook, stirring occasionally, until the sauce thickens, the meatballs are cooked through and the larger meats are tender, about 30 minutes.

To use in baked ziti, use a slotted spoon to remove the meats from the sauce. Use the meatballs for the baked ziti. Reserve the pork, veal and sausage for a second course or for another meal or dice and add to the Sunday gravy that remains and reserve both for another meal. Makes about 8 cups.