Mom's Sauce and Meatballs Recipe
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Category: |
Category: |
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Sauce |
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Ingredients: |
Ingredients: 3 lg. cans crushed tomatoes
2 cans tomato sauce
2 garlic cloves, chopped
dried basil
olive oil
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Directions: |
Directions:Sauté garlic in olive oil. Stir in tomatoes. Add 4 fast shakes of dried basil, and salt and pepper. Add browned meat (meatballs, country pork ribs, sausage).Bring to a boil. Cover askew, reduce heat, and cook for 2-3 hours. |
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Meatballs |
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Ingredients: |
Ingredients: 1lb. ground beef
2 eggs
1 c. plain breadcrumbs
2 shakes of dried parsley
2 shakes of garlic salt
raisins
salt and pepper
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Directions: |
Directions:Original Recipe:
Mix all ingredients (except for the raisins) in large bowl. Using half of the ground beef, roll meatballs and brown in oil. Mix in 1 small box of raisins in remaining ground beef and roll in oblong shape (to differentiate between round regular meatballs). Brown in oil.
Updated Recipe:
Instead of frying the meatballs, place rolled meatballs onto cookie sheet and bake at 350º until brown (for about an hour). |
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Personal
Notes: |
Personal
Notes: This is my mother's, Emilia Giorgio, original sauce recipe. The raisin meatball recipe came from Dom's mother, Antoinette Anzilotti.
From Pattie: Growing up, we did not use the term "pasta", but either macaroni or spaghetti. Macaroni (such as Penne, Ziti, Rotini, etc.) was only served on Sunday. Spaghetti was served only during the week because it was considered "every day" or "plain".
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