I started yesterday making the pig skins and today did the real work! I'm cooking for 20!
I made 70 meatballs, 30 sausages, a 12 lb boston butt cut up into chunks and 16 qts of gravey!
Need lots of stuff!
For the gravy:
10 lg cans crushed tomato
2 red bell pepper
2 lg onions
couple of hand fulls chopped garlic
Ground veal. pork and beef about 3 lbs total.
I had so much meat to cook in the gravy that I used 2 16 qt pots!
Pour olive oil into pot and dump the garlic in the oil, no heat yet. Let it sit for a few minutes to get the oil garlicky!
Turn on heat to medium and as soon as the garlic starts to bubble put in the onions and pepper. While sweating add S&P, basil, oregano and rosemary and cook for about 10 minutes untill soft.
Add the ground meat and cook till no longer pink.
add the crushed tomatos and for every can add a half can of water.
Bring to a boil and then turn down to a simmer stirring kinda constantly!
Brown sausages in a 400 oven in a cookie pan with a little water for 20 minutes, 10 minutes each side.
Dump into the gravy!
Cutr up the boston butt into chunks, season with S&P, garlic powder and onion powder and brown in a pan. add browned meat to the gravy too. Let simmer for about an hour and a half. The sausage should be just about ready to break in half when you take em out and the pork should be fall apart tender.
1,5 lb ground beef
.75 lb ground veal
.75 lb ground pork
1 cup seasoned bread crumbs
1 cup grated parmesan cheese
I did this 3 times for 9 lbs of meat! 70 meatballs! Whew!
Crack 4 eggs into a bowl and add onion,garlic powder, S&P basil and parsley and whisk well.
In a large bowl mix the three meats up well and add the cheese and bread crumbs, pour the egg mixture over it and mix real well, knead and mush for a few minutes to get a good mix. Start rolling meat balls, I made them about 4 oz each, just the right size to fill you up on a couple!
Now drop the meatballs into the simmering sauce and let cook for about 1.5 hours stirring gently occasionally.
I am done for now, but on Saturday I still have to cook 8 lbs of raviolis!!!