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Mastriguanni/Ferrara Family Tomato Sauce Recipe

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This recipe for Mastriguanni/Ferrara Family Tomato Sauce is from The Schild 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:  
2-28 oz. can peeled plum tomatoes (San Marzano)
1-2 tablespoons tomato paste
2+ tablespoons olive oil
salt to taste (adjust if tomatoes are salted or not)
1 large onion (yellow for savory, Vidalia for sweet-recipe is traditionally made with yellow)

To make the sauce seedless, mill the 2 cans of tomatoes into a large cooking pot through a pot- mounted food mill. If not using a mill, empty the cans into the pot and mash the contents, Add remaining ingredients to pot. Cook on a medium-high heat until bubbling, reduce to medium-low het until sauce thickens (1-2 hours), Allow to cool slightly to see if salt is needed. Ladle over pasta or cook meatballs in it. Double recipe for leftover sauce.
Directions:
Directions:
Mastrogianni/Ferrara Family Meatballs

Remove crust from 4 slices of white bread and soak in milk. After soaking add 2 tablespoons salt and the soaked bread and 2 lbs. ground beef. Shape into balls and bake on a baking sheet at 400º
until cooked through/slightly crispy. Tansfer to a pot of cooking tomato sauce on low heat for at least 1 hour. (Double the recipe if you plan to do this. The longer the meatballs stay in the sauce, the better they will taste.

 

 

 

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