"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pasta Sauce per Ruth Cilio Recipe

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This recipe for Pasta Sauce per Ruth Cilio, by , is from Cooking with the Nail's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marci O'Gara
Added: Friday, October 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
For sauce:
1/4 cup olive oil
3/4 of large onion (chopped)
6 cloves garlic (chopped)
5 lg. can Progresso whole peeled tomatoes with basil (blended in blender quickly)
salt & pepper to taste
2 tsp. Adobo seasoning
6 fresh basil leaves, chopped
3 T. fresh parsley, chopped
For meatballs:
1-1/2 lb. lean beef or veal & pork (more beef or veal than pork)
3 cloves garlic, chopped
1/4 onion, chopped
1 tsp.chopped parsley
2 tsp. salt
pepper
adobo
1/2 cup flocotelli pecorino romano cheese
1 egg
1-1/4 cup Italian style bread crumbs (Progresso)
1/2 cup milk

Directions:
Directions:
Saute olive oil and onion for 2 minutes, add garlic and saute 2 minutes. Add the tomatoes and bring to a boil and simmer 20 minutes. Add salt, pepper, adobo, hot pepper, basil and parsley. Mix the meatball mixture (all ingredients). When thoroughly mixed, form balls using wet hands. Broil meatballs and sausages for 5 minutes on each side. Add meat to sauce and simmer for two hours.

Personal Notes:
Personal Notes:
The secret to the meatballs is using wet hands to form the balls - also the milk in the mixture makes the texture very smooth.

 

 

 

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