Siclian Spaghetti Sauce and Meatballs
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.
- 3 can(s)
- small organic tomato paste
- 1 can(s)
- (large) diced tomatoes or whole tomatoes, preferably plum tomatoes
- 6 large
- clove of garlic crushed, mind i did not say blubs
- sea salt
- black pepper
- 9 can(s)
- yes, i said cans of water, use the tomato paste cans
- italian sausages
- 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
- freshly grounded pepper and pinch of salt
- 1/3 c
- very good olive oil.
OOPS FORGOT THE OLIVE OIL FOR THE SAUCE
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.
You will need to stir the sauce every once in awhile.
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.
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.