(a modern day version of what the Governor’s grandmother used to make)
1 1/2 jars traditional Prego Sauce
1/2 cup grated Romano Cheese
1 tablespoon dried oregano
1 tablespoon dried basil
To get the right flavor for the sauce you need to add the meats.
3 lbs short ribs, cut from the cone cube into 1 1/2 inch pieces – brown in electric skillet and add to sauce
Next brown in same skillet – do not drain grease!
5 links hot Italian sausage cut into 3rds and 5 links mild or sweet Italian sausage cut into 3rds. Add to sauce
Then make your meatballs, and brown in same skillet in same grease and add to sauce.
Simmer sauce 4-5 hours stirring as needed to keep from scorching on bottom of pan. I use a heavy duty 18” stainless steel pan with a 1/4 inch bottom to diffuse the heat.
Meatballs
3 lbs ground beef 80/20%
1/4 cup reconstituted dried minced onion
1/2 cup grated Romano Cheese
2 1/2 teaspoon dried oregano
2 1/2 teaspoon dried basil
1 1/2 teaspoon salt
Mix together well with your hands. Squish together golf ball size of mixture then roll into a ball. I make all the meatballs, then brown them well in batches.