My Mothers Spaghetti Sauce & Meat Ball
I just sent this to friends of ours and thought the Lottery Post members would also enjoy this!!
My Parents Called This Sunday Gravy
Spaghetti Sauce:
2 Tablespoons Olive Oil
2 Cloves of Garlic, Minced
1 Large Onion, Chopped Fine
2 Stalk of Celery, Finely Chopped
1 Green Pepper
6 Pieces of Chicken (You can also use Beef for a different taste)
Salt & Pepper To Taste
1 Tablespoon Dried Oregano
1/2 Cup Fresh Chopped Sweet Basil or 1 Tablespoon Dried Sweet Basil
1/2 Cup Chopped Fresh Parsley
1/2 Teaspoon Dried Thyme
2 (12 oz) Cans Tomato Paste
2 Large Cans Pureed Tomatoes (26 oz size)
8 Cups water or Chicken Broth (We use Chicken Broth)
4 Tablespoons Grated Parmesan Cheese
1 Pound Of Spaghetti or Pasta of Choice
Brown the meat or chicken pieces in the oil until browned (about 10 minutes), remove from pan . Add the garlic, onion, and celery and sauté until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer, then drop the meatballs into the sauce, continue to cook for 2-3 hours, stirring occasionally. Serve over your favorite pasta.
Meatballs:
1/4 Cup Water
2 Egg
1 Cup Bread Crumbs
2 Tablespoons Olive Oil
1 lb. Ground Beef
1 lb. Veal or Ground Pork (we use ground pork)
Salt & Pepper
2 Cloves Garlic, Minced
2 Tablespoons Fresh Chopped Parsley
2 Tablespoons Grated Parmesan Cheese
Mix the water and two eggs together, add the bread crumbs to moisten for a couple of minutes. Mix all the ingredients together with the bread crumb mixture. Shape into 1 1/2 inch balls and brown for about 5 minutes or so in 2 Tablespoons Olive Oil, then paper towel dry and add to the sauce.
8 Comments:
Sorry I had a typo it should be, 1/2 lb. Veal or Ground Pork (we use ground pork), Not, 1 lb. Veal or Ground Pork (we use ground pork)
By Lucky, at 3:24 PM
Sorry I had a typo it should be, 1/2 lb. Veal or Ground Pork (we use ground pork), Not, 1 lb. Veal or Ground Pork (we use ground pork)
By Lucky, at 3:25 PM
Lucky,
Thanks for posting this! I am a sucker for great spaghetti sauce, so I'll keep this handy for a day I can spend some time in the kitchen.
-Todd
By Todd, at 5:39 PM
Hey Todd - You are going to love it... Everyone that comes to our house and taste it ask for the recipe...
If you don't like you sauce sweet, then only use a small onion, almost all Italians use onions to sweeten never sugar... We always use a large onion, and if you can get your hands on Vidalia onions, they are the sweetest and best...
Enjoy Todd!!
Lucky
By Lucky, at 6:43 PM
Lucky,
Thanks, good tip with the onion - I didn't know that. After watching The Godfather I always thought it was sugar.
-Todd
By Todd, at 10:32 PM
Todd - I believe that most of the Italians Americans do use sugar, but this is what My Mother and Father who were from the old country taught me and the other 7 siblings...
Different regions in Italy have their own recipes for cooking, and they're all different, so I should of said this is the way are family does it...
I collect old and new Italian cookbooks as a hobby, mostly old ones... I even got one from Saint James Church in Trenton,New Jersey, called Italians American Community Cookbook II..
Lucky
By Lucky, at 11:46 AM
Yummy to my tummy a sure win 1:1!!!!!!!
By ONEDAY, at 4:41 PM
Omit the 1/4 Cup Water if you like a firmer meatball...(that's how our kids like them)
For a sweet tasting meatball you can also add 1/2 a cup of white or dark raisins; we do this every other week or so - the grandchildren love them...
By Lucky, at 8:57 AM
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