nana's spaghetti sauce and meatballs
(2 ratings)
This was my Mom's special "gravy" as we Italians call it Spaghetti Sauce. It has been passed down now for 60 years and is still a favorite among my family.
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(2 ratings)
yield
6 -8
prep time
30 Min
cook time
1 Hr
Ingredients For nana's spaghetti sauce and meatballs
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1 cankitchen ready tomatoes ,crushed, reduced salt
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1 clovegarlic chopped
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2 canflotta tomato paste
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3/4 canwater from kitchen ready tomatoes can
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1 canwater from each flotta paste
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1/4 cparmagian cheese
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1/4 tspsalt
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1/4 tsppepper
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3-4 sprigbay leaf - fresh if you can find it
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1/4 citalian olive oil on bottom of pan for frying meatballs
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2 lbhamburg - lean 85
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1/4 citalian breadcrumbs
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1 sliceitalian bread
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1/4 tspsugar
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1 pkgsmall fresh mushrooms
How To Make nana's spaghetti sauce and meatballs
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1Prepare hamburg, add chopped Garlic, Parmagian Cheese, Salt, Pepper, 3 eggs, 1/4 cup of Italian bread crumbs and one slice of italian bread dipped in milk (squeeze out excess) and mix in with hamburg. (remove your rings) Mix all together and form medium size balls. Set aside.
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2In large non-stick frypan add olive oil to cover bottom of pan and fry meatballs on low heat until both sides are browned. Put meatballs aside, disgard used oil.
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3In large non stick pot, put 4 tlbs of oilve oil on bottom of pan and brown garlic on low heat. Add 2 cans of Flotta Paste with equal amounts of water. Stir, cook till smooth. Add 1 can of Kitchen Ready Tomatoes (crushed) and 3/4 can of water. Add Bay leafs and pinch of salt and 1/4 tsp of sugar. Add meatballs gently and Simmer for 1 hour on low heat. You can add fresh chopped Mushrooms if you like. Do not boil.
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4Serve with your favorite Pasta! Manga!
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