Nana's Spaghetti Sauce and Meatballs

Barbie Knowles


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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30 Min


1 Hr


1 can(s)
kitchen ready tomatoes ,crushed, reduced salt
1 clove
garlic chopped
2 can(s)
flotta tomato paste
3/4 can(s)
water from kitchen ready tomatoes can
1 can(s)
water from each flotta paste
1/4 c
parmagian cheese
1/4 tsp
1/4 tsp
3-4 sprig(s)
bay leaf - fresh if you can find it
1/4 c
italian olive oil on bottom of pan for frying meatballs
2 lb
hamburg - lean 85
1/4 c
italian breadcrumbs
1 slice
italian bread
1/4 tsp
1 pkg
small fresh mushrooms

Directions Step-By-Step

Prepare 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.
In 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.
In 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.
Serve with your favorite Pasta! Manga!

About this Recipe

Course/Dish: Other Sauces