Firehouse "Heroes"Recipe by Sara Gore, featured on the October 14th showSauce:
1 – 2 T olive oil6 oz. diced salt pork 1 tsp red pepper flakes or more depending on heat preference6-8 cloves garlic, chopped4 -28oz cans crushed tomatoesfresh ground black pepper to taste½ C fresh parsley, chopped1 C. parmesan, grated pinch of sugar pinch of salt, to tasteIn a large heavy stockpot over medium high heat, add oil and salt pork. Let salt pork render down, but make sure not to burn. Turn heat down to medium if starting to burn.Add red pepper flakes and garlic. Sauté garlic until translucent. Add tomatoes, black pepper, parsley, and parmesan. Cook over medium heat, stirring often, for atleast acouple of hours. I prefer to make it in the morning and cook it all day or make it the day before you serve it to let the flavors develop. Add a pinch of sugar and salt to taste.
1 lb ground beef (chuck)½ lb ground pork ½ lb. ground veal2 eggs5 pieces whole wheat bread, crusts removed½ C milk 5-6 cloves garlic, minced½ C parsley1 C. parmesan½ tsp pepper ½ tsp saltolive oil for panIn a mixing bowl, add milk and bread. Let bread sit and soak up milk and break apart bread with fingers. Add eggs, garlic, parsley, parmesan, salt, and pepper. Mix together and add meats. Using your hands, mix all ingredients together just until blended. Do notover work or they will become tough. Using a large scoop, scoop out meatballs, roll in palms of hands.In a large nonstick sauté pan, heat oil over medium high heat, add meatballs and brownon all sides. Once browned, start dropping meatballs into pot of hot sauce.