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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Fanny DiMauro's Zuga (spaghetti sauce) with meatballs Margies Nana Recipe

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This recipe for Fanny DiMauro's Zuga (spaghetti sauce) with meatballs Margies Nana is from Ladies of Harley Cruisine, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs ground beef and 1 lb of ground Italian Sausage
Two 28 oz cans crushed tomatoes
Six 15 oz cans tomato sauce
Two 12 oz cans tomato paste

1 Big teaspoon of each herb and spice listed below

Ground Savory, Ground Cumin, Rubbed Sage, Thyme Leaves, Marjoram, Ground Allspice, Rosemary, Basil, Chili Powder, Cinnamon and Pepper

1 Tablespoon of Oregano and Garlic Powder
4 Bay Leaves

About 6 Tablespoons of sugar (more if still too acidic)

Meatballs:
1.5 lbs of ground beef and 1/2 lb ground Italian sausage,
2 tsps. garlic powder, 1 tablespoon Italian seasoning, 2 eggs, 1.2 cup milk, 2 cup breadcrumbs, a dash of pepper, 2 tablespoons Worcestershire sauce.


Italian Sausage links (I like the sweet Italian Sausage, makes a huge difference in the flavor of the sauce)
Directions:
Directions:
Sauce:

Brown meat in big stockpot, drain grease, add all ingredients listed above plus about 3 cups of water, if still too thick a little more water can be added. Simmer for about 8-10 hours. Taste test and if you think it needs more of one of the herbs or spices, add about 1/2 tsp until you get the taste you want. It will be a bit sweet because of the sugar. If you cannot figure out what it needs, add about 1 tablespoons of Italian Seasoning (it's a cure all)

Meatballs:

Mix all ingredients, form into about 2 inch meatballs and drop into the pot to cook along with the sauce.

Sausage links:

Drop in the pot to cook along with the sauce and meatballs.
Number Of Servings:
Number Of Servings:
alot
Preparation Time:
Preparation Time:
11 hours
Personal Notes:
Personal Notes:
This is the "recipe" originally from my Grandma. My mom made it all of her life and passed it along to all of us kids. You have to play with the flavor because it isn't an exact, we just tried to figure out how much of everything to put in it. I've only ever given this "recipe" to our sons and 1 really good friend. I hope you enjoy it as much as our family and friends have.

 

 

 

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