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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 white onions (Spanish, finely chopped)
- 1 3/4 cups olive oil
- 1/4 cup salt
- 2 Tbsp. black pepper
- 3 rib bones (beef short)
- 3 smoked pork neck bones
- 4 qt. peeled tomatoes (canned, preferably Tuttorosa or Redpack)
- 56 oz. tomato purée (preferably Suzy Bell)
- 4 cups unseasoned bread crumbs (or store-bought)
- 2 cups grated pecorino
- 2 cups sauce (Cooked)
- 1 cup olive oil
- 1/4 cup salt
- 1 bunch flat leaf parsley leaves (fresh, and stems chopped)
- 1/4 cup nuts (chopped pignoli)
- 3 Tbsp. chopped garlic
- 2 Tbsp. black pepper
- 1 cup breadcrumbs (Secret, or 4 slices white bread soaked in water)
- 1 lb. ground beef
- 1 lb. ground pork
- 3 large eggs
- 1 cup grated pecorino
- 1 1/2 tsp. salt
- black pepper
- 6 garlic cloves (chopped)
- 6 sprigs flat leaf parsley leaves (fresh, and stems chopped)
- 1 pizza dough (fresh, store-bought, roughly 24-ounces or your favorite pizza dough recipe)
- 16 meatballs (Grandma's, cut into wedges)
- 4 cups tomato sauce (cooked)
- 1/4 lb. all purpose flour
- 2 cups olive oil
- 3 cups mozzarella cheese (Polly-O whole milk, cut into 1-inch cubes)
- 2 cups Pecorino Romano cheese (grated)
- 1/2 cup sesame seeds
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