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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pasta Sauce per Ruth Cilio Recipe

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This recipe for Pasta Sauce per Ruth Cilio is from Cooking with the Nail's, 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:  
For sauce:
1/4 cup olive oil
3/4 of large onion (chopped)
6 cloves garlic (chopped)
5 lg. can Progresso whole peeled tomatoes with basil (blended in blender quickly)
salt & pepper to taste
2 tsp. Adobo seasoning
6 fresh basil leaves, chopped
3 T. fresh parsley, chopped
For meatballs:
1-1/2 lb. lean beef or veal & pork (more beef or veal than pork)
3 cloves garlic, chopped
1/4 onion, chopped
1 tsp.chopped parsley
2 tsp. salt
pepper
adobo
1/2 cup flocotelli pecorino romano cheese
1 egg
1-1/4 cup Italian style bread crumbs (Progresso)
1/2 cup milk
Directions:
Directions:
Saute olive oil and onion for 2 minutes, add garlic and saute 2 minutes. Add the tomatoes and bring to a boil and simmer 20 minutes. Add salt, pepper, adobo, hot pepper, basil and parsley. Mix the meatball mixture (all ingredients). When thoroughly mixed, form balls using wet hands. Broil meatballs and sausages for 5 minutes on each side. Add meat to sauce and simmer for two hours.
Personal Notes:
Personal Notes:
The secret to the meatballs is using wet hands to form the balls - also the milk in the mixture makes the texture very smooth.

 

 

 

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