Directions: |
Directions:Soak bread in cold water. Remove crust, squeeze water from bread, and tear into small pieces (approximately ¾ cup). Combine bread, beef, veal, Parmesan cheese, parsley, oregano, All Spice, eggs, salt, and pepper. Shape into 1-1½ inch meatballs. Brown in oil; drain. Add marinara sauce, garlic, dry vermouth, and cinnamon to meatballs and simmer for 30 minutes.
Cook spaghetti according to package directions; drain. Serve meatballs with sauce over spaghetti. Sprinkle with Parmesan cheese.
When Mama made meatballs, she always poured a little red wine in a small bowl. She would then dip her fingers in the bowl and wet the palm of one hand with the wine and roll the meat into balls so each meatball received a caress of wine. |
Personal
Notes: |
Personal
Notes: Blair and Jana are owners of Toby Lane Vineyards in the Alexander Valley outside of Healdsburg. They have hosted beautiful dinners in the vines and social gatherings where delicious food is always a priority. The "Mama" in this recipe is Lois DeDomenico, whose family created what is now known as Rice-A-Roni. Lois's daughter Debbie is Blair's step mom. Debbie and Blair's dad Charlie live and work on the Toby Lane Vineyards property.
The birth of Rice-A-Roni started in the 1940's in San Francisco. Lois and her husband Tom rented a room there from a woman named Pailadzo Captanian who had fled Armenia during the genocide. She taught a young Lois how to make her specialty dish, Aremenian pilaf. Lois's husband, Tom, worked at a pasta making company, and together they came up with the idea of putting the pilaf into a quick to make boxed version. The rest is history.
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