"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Italian Pasta Sauce Recipe

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This recipe for Italian Pasta Sauce, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Colleen McGuffin
Category:
Category:
Ingredients:  
Ingredients:  
1 15 oz can tomato sauce
2 6 oz cans tomato paste
2 C water
1 clove - garlic, minced
1/4 C sugar
1 med potato - peeled and quartered
3/4 t salt
3/4 t pepper
2 beaten eggs
1/2 C soft bread crumbs
1/4 C parmesan cheese
1/4 t dried parsley
1 lb ground round
1/4 C olive oil or cooking oil

Cooked Pasta Noodles and Parmesan Cheese for serving
Directions:
Directions:
In saucepan, add tomato sauce, past, water, garlic, sugar, potato, salt and pepper. Heat and stir till sugar dissolves. Bring to boil. Reduce heat. Cover and simmer for 1 hour, stirring occasionally.

In large bowl, combine eggs, bread crumbs, parmesan, parsley and salt and pepper. Add beef and mix well. Shape into 12 meatballs.

Heat oil in large skillet. Add meatballs. Cook over med-low heat for about 20 minutes or till cooked, turning meatballs occasionally to brown evenly.

Mash potato in the sauce and add meatballs.

Serve over hot cooked spaghetti or pasta and sprinkle with parmesan cheese.
Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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