Spaghetti Sauce and Meatballs, Grandmom Bruno Recipe
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Category: |
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Ingredients: |
Ingredients: Sauce:
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
Meatballs:
1 lb. ground beef
1/4 cup breadcrumbs
1 large egg
salt
2-3 links of Italian sausage, mild
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Directions: |
Directions: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. |
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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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