"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Spaghetti Sauce and Meatballs, Grandmom Bruno Recipe

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This recipe for Spaghetti Sauce and Meatballs, Grandmom Bruno, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Schuller Krug
Added: Monday, April 20, 2009


1 large can red tomatoes
1 small can tomato paste
1 med. onion, sliced
2 garlic cloves, chopped
salt, pepper, sugar, seasonings, oregano, parsley, olive oil

1 lb. ground beef
1/4 cup breadcrumbs
1 large egg
2-3 links of Italian sausage, mild

Sauce: Brown onion and garlic lightly in olive oil. Add tomato paste and cook several minutes. Puree the tomatoes in a blender and then add it to the other hot ingredients. Add a large can (tomato can) of water. Bring this to a low boil, then simmer for at least 3 hours. Add 1 tbsp. sugar and spices, as desired. Add meatballs and cut up Italian sausage pieces while slightly pink. Simmer for 2 plus more hours.
Meatballs: Combine all ingredients (except Italian sausage) into a mixing bowl and knead till well mixed. Roll into desired bite-sized pieces. Preheat olive oil in a large skillet and brown meatballs lightly. Turn them often so they brown evenly. Cook the sausage links alongside them, also turning often. Add these, drained, to the sauce while still slightly pink.
Serve: For spaghetti, cook and drain without rinsing. Toss in a bowl with a little olive oil and serve with sauce.

Personal Notes:
Personal Notes:
The sauce is best when cooked many hours, cooled, then reheated. Freeze it in gallon Ziplocks and heat as needed. Be cautious with the salt and oregano at first, they can be added later. Garden grown tomatoes are worth the extra work but not usually available. Pre-mixed Italian spices and breadcrumbs are also good. This sauce is great for Lasagna, Parmigiana and other Italian dishes.
This recipe comes from Angelina Bruno of Reggio Calabria Italy who handed it down to her son A.J. Bruno, who handed it down to his son Mike Bruno, who shared it with us so we could feed the Cross Country Teams each year all the way to the State Championships!




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