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siclian spaghetti sauce and meatballs

(2 ratings)
sailboat avatar
Recipe by
Bonnie Beck
@sailboat
Route 66, AZ

There are many variations of Sauce in Italy. The Norhtern area uses cinnamom in their sauce, while the central will use oregano, the south will use basil, but in Sicily it's garlic, salt and pepper. Some will use onions in their sauce...I do not. Most meatballs have eggs in them. Mine do not. Go to an Italian grocery store and buy your ingredients! DO NOT PUT SUGAR IN TO LESSEN THE ACID..COOKING ALL DAY THE SAUCE WILL NATURAL LOOSE THE ACID TASTE.

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(2 ratings)
yield 12 serving(s)
prep time 1 Hr
cook time 6 Hr
method Stove Top

Ingredients For siclian spaghetti sauce and meatballs

  • 3 can
    small organic tomato paste
  • 1 can
    (large) diced tomatoes or whole tomatoes, preferably plum tomatoes
  • 6 lg
    clove of garlic crushed, mind i did not say blubs
  • sea salt
  • black pepper
  • 9 can
    yes, i said cans of water, use the tomato paste cans
  • 6
    italian sausages
  • MEATBALLS
  • 2 lb
    freshly ground beef, i buy a roast and have them grind it. sirloin, rump, round, chuck..doesn't matter
  • 1 lb
    italian sausage meat..not in the casings
  • 3/4 c
    italian or plain bread crumbs (i like to use the plain, that way i can add my own seasonings)
  • 1 1/2 cups
    finely grated parmesan cheese
  • 1/2
    freshly grounded pepper and pinch of salt
  • water
  • OOPS FORGOT THE OLIVE OIL FOR THE SAUCE
  • 1/3 c
    very good olive oil.

How To Make siclian spaghetti sauce and meatballs

  • 1
    In a 6 quart pan. Place 1/3 cup of olive oil. Turn on heat. Add garlic and brown slightly. Add the tomato paste. Add 3 cans of water per can (use the tomato paste cans to measure the water and scrap out all of the tomato paste. Add the can of diced tomatoes. Stir. Place the Italian sausage in.
  • 2
    Add salt and pepper. Bring it to a simmer with a slightly jar lid. Stir occasionally.
  • 3
    To make the meatballs, mix it all together. You are going to add enough water till it holds together and you can form soft balls (they should feel like a babies soft stomach). It should be moist. Take some of the meat, about the size of an ice cream scoop. Roll the balls with your hands.
  • 4
    Drop carefully, in the simmering sauce. Place the lip on pan slightly a jar. The meatballs are done when they float to the top. You can leave the meatballs in the sauce along with the sausage or take them out and add them the last hour. You will need to stir the sauce every once in awhile.
  • 5
    Notes: If your meatballs fall apart in the sauce it means you haven't rolled them enough between your hands. If you buy whole tomatoes in the can, crush them with your hand as you add them to the sauce. You may need to add water to the sauce as it cooks, depending on how thick you like your sauce.
  • 6
    When I buy tomatoes in a can..the juice looks like tomato juice. You can add any Italian seasoning you like if you don't like a non seasoning sauce. I have an organic garden. I love fresh fennel and fresh garlic greens. So I add them to my sauce or salads.
  • 7
    I have made this my roaster in the oven (my favorite way) or cockpot, adding the meatballs and sausage when it is begins to simmer.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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