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Italian Sauce and Meatballs Recipe

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This recipe for Italian Sauce and Meatballs, by , is from The Licate 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!

Margaret Napoli and Margaret Licate



2 lbs Ground Chuck
1 lb Ground Pork
5 eggs
2-1/4 cups dried bread crumbs
4-5 minced garlic cloves
Handfuls of the following: Minced fresh parsley and minced fresh basil
1/2 cup freshly grated Pecorino Romano Cheese
1 T salt
1 tsp pepper
Add about 1/2 cup water to bind together


Small, minced onion
2 cloves minced garlic
One large (28 oz) can Tomato Puree (preferbly Dei Fratelli Italian style puree)
One 12-oz can Tomato Paste
2 qts homemade Tomato Sauce (or use Dei Fratelli tomato sauce)
One can water (about 28 oz)
1/2 tsp baking soda
1 T sugar
Large handfuls of freshly chopped basil and parsley
Salt and pepper


Roll balls the size of golf balls and fry in hot olive oil, turning so all sides are browned. Remove from pan and drain on paper towels.


Pour off some of the oil from the frying pan and add onion and garlic to the pan. Saute gently without letting the garlic burn. Set aside.

In a large saucepan, add the tomato puree, tomato paste, tomato sauce and water. Add the mixture of onions, garlic and oil to the saucepan along with baking soda, sugar, basil and parsley. Salt and pepper to taste.

Cook two hours at medium heat until thickened. Just before serving add the meatballs and cook for about 30-45 minutes.




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