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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

VIRG'S SAUCE Recipe

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This recipe for VIRG'S SAUCE is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MEATBALLS INGREDIENTS:
1 LBS MEATLOAF MIXTURE- BEEF, PORK AND VEAL
1 EGG
1 SLICE WHITE BREAD WELL SOAKED IN WATER
SALT & PEPPER
GARLIC POWDER PARSLEY FLAKES
GRATED LOCATELLI CHEESE
SAUCE INGREDIENTS;
2 CANS OF PLUM TOMATOES- SHE PREFERRED SCALFANI
1 6 OR 7OZ CAN OF TOMATO PASTE
1 6 OR 7OZ CAN WATER
SALT & PEPPER
DASH OF SUGAR
GARLIC POWDER
OREGANO
DRIED BASIL
CRUSHED RED PEPPER
Directions:
Directions:
IN A LARGE POT- COVER THE BOTTOM WITH OLIVE OIL, PEEL 2 CLOVES OF GARLIC- LIGHTLY BROWN TIL GOLDEN AND DISCARD. DO NOT OVER COOK OR THE SAUCE WILL BE BITTER.
MIX THE MEATBALL MIXTURE WELL- FORMS 10 MEATBALLS.
BROWN THE MEAT- MEATBALLS, SAUSAGE OR WHATEVER IN THE OIL. WHEN THE MEAT IS COOKED- TAKE OUT- ADD THE 6-7 OZ OF TOMATO PASTE, WATER FROM CAN, SALT & PEPPER, DASH OF SUGAR, PARSLEY FLAKES, GARLIC POWDER, CRUSHED RED PEPPER, OREGANO, BASIL TO THE PAN. SIMMER, STIR OCCASIONALLY FOR 10 MINUTES.
THEN ADD- 2 LARGE CANS OF ITALIAN PLUM TOMATOES WHICH HAVE BEEN PUT THROUGH BLENDER OR WELL CRUSHED.
SIMMER FOR ABOUT 1 1/2 TO 2 HOURS--DO NOT BURN--STIR ONCE IN A WHILE. THE FAT WILL COME TO THE TOP, DISCARD IT.
Number Of Servings:
Number Of Servings:
4-5
Personal Notes:
Personal Notes:
VIRG GENERALLY DOUBLED THIS RECIPE. ALWAYS MEATBALLS AND SAUSAGE IN IT. SOMETIMES SWEET ITALIAN SAUSAGE OR A MIXTURE OF SWEET AND HOT.
COOKED THE PASTA AL DENTE, MIX WITH HOT SAUSAGE AND SERVED IN A LARGE PASTA BOWL WITH MEATBALLS AND SAUSAGE. EXTRA SAUCE ON THE SIDE. PASTA WAS COVERED WITH FRESHLY GRATED LOCATELLI CHEESE WHEN HOT! YUMM!!

 

 

 

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