"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

60 Minute Italian Tomato Sauce Recipe

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This recipe for 60 Minute Italian Tomato Sauce, by , is from The Cianciolo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosemarie Cianciolo
Added: Thursday, July 9, 2009


1 1/2 c chopped onion
2 cloves garlic, minced
1/3 c olive oil
2 cans Italian tomatoes packed in puree
4 6 oz cans tomato paste
2 c water
2 T sugar
1 T salt
1/2 tsp pepper
1 T crushed oregano
2 bay leaves

8 slices stale bread
2 lbs gound beef
4 eggs
1 cup grated Parmesan, Romano or combination
1/2 cup chopped parsley
2 cloves garlic, minced
1 tsp crushed oregano
2 tsp salt
dash pepper

Heat oil in saucepan and add the onion and garlic. Cook until tender but not browned. Stir in the next 8 ingredients. Simmer uncovered, stirring occasionally for 30 minutes. Remove bay leaves. Add the meatballs and cook 30 minutes longer.


Soak 8 slices of bread in milk for 2-3 minutes
Squeeze out moisture. Combine soaked bread with beef, eggs, cheese, parsley, garlic, oregano, salt and pepper. Mix well. Form into small balls. Heat 3-4 T olive oil in frying pan. Fry the meatballs slowly until browned evenly.

Number Of Servings:
Number Of Servings:
sauce makes 4 qts/30 meatballs
Personal Notes:
Personal Notes:
A note at the bottom of this recipe read;

"Heloise says: Do not form meat in round balls-they will absorb sauce better if not handled. Pick up meat with a spoon and form with another spoon into irregular shaped meatballs. The roughness of the texture will absorb sauce and not handling the mixture will make it more tender."
I say use your hands!




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