Aunt Rita's Pasta Sauce with Meatballs
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Ingredients
Meatballs
| 1 lb. | mixed meats (veal/pork/beef, or | | just one of them will do) | | 1-1/2 | premium unsalted crackers, smashed in a baggy or | | 1/4 to 1/2 cup | breadcrumbs | | 1 | egg, beaten | | 1 tbsp. | parsley | | 1 tsp. | pepper | | 1/4 cup | Parmesan cheese |
Sauce
| 1 tbsp. | olive oil | | 1/2 lb. | mixed meats (veal/pork/beef, or | | just one of them will do) | | 2/3 clove | garlic, crushed | | 1 | sm. onion, finely chopped (optional) | | 1 can | Hunt's Tomato Sauce or | | your favorite pasta sauce. | | 1 can | tomato paste, diluted into | | 3 cups | water | | 1 can | diced tomatoes (can use plum, but dice, not blend, you don't want mush) | | 1/4 cup | balsamic vinegar or | | red wine | | Parsley, oregano, salt and pepper, to taste |
5 Recipe Reviews
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friends of yours arguing about age. One says over 25, one says under
please respond!
Case of beer at stake
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To answer the question over a case of beer , my Aunt Rita is over 25.
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What the? I thought this was a receipe, not a chat room. Whats the deal with the beer-burley guy?
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My lovely wife Barb, although a "good" cook and one whom I never complain about her cooking especially since I never do the cooking-- cannot make a spaghetti sauce to save our marriage. I swear to God it looks like Manwhich's sloppy Joe sauce by the time she simmers it down. My Mom (whom happens to be 100% Irish and learned the fine skill of cooking by "winging it")-- makes a phenomenal sauce- but refuses to share the secret with her 14 children--since it wouldn't be special. I told my wife that if I found a recipe on the net- I'd take over the sauce duties. Please tell me this is an easy recipe to prepare? My idea of cooking is frozen Tombstoners and PB&J's. Wish me and our marriage luck! Ciao'
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Aunt Rita can definitely cook! The sauce is delicious!
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Instructions
Meatballs:
Mix together, form 3/4-inch balls. If too dry, add more crackers or bread crumbs. In your sauce pot, cover bottom with olive oil and heat (5-6/med). When hot, place meatballs in and immediately shake pot so they roll around continuously, you'll see them get brown evenly and this keeps their round shape. Never stop shaking/rolling them around, you can rest for 5 seconds, but shake again or they'll stick and break apart in the sauce. When good and brown, almost cooked, remove from pot.
Sauce:
Add oil, meats, garlic and onion to pan. Mix, breaking up meat. Once meat is browned add remaining ingredients. Mix well, then set meatballs on top of the sauce, cover them with a bit of sauce with a spoon. (Do not push them into sauce, or they'll got to the bottom and burn and stick during boiling).
Cook at a rolling boil for 10 minutes. Turn to low, let simmer for two hours, stirring every half an hour. After that time, if too thick, add 1/4 cup of water, if too thin, add 1 tsp. of tomato paste at a time. Then let simmer and blend another 10 minutes. Serve or freeze.
Author's Comments
This make a good size batch, maybe ten people, so rather than cut the recipe in half, freeze left overs!
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