nana's spaghetti sauce and meatballs
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.
prep time
30 Min
cook time
1 Hr
method
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yield
6-8 serving(s)
Ingredients
- 1 can kitchen ready tomatoes ,crushed, reduced salt
- 1 clove garlic chopped
- 2 cans flotta tomato paste
- 3/4 can water from kitchen ready tomatoes can
- 1 can water from each flotta paste
- 1/4 cup parmagian cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3-4 sprigs bay leaf - fresh if you can find it
- 1/4 cup italian olive oil on bottom of pan for frying meatballs
- 2 pounds hamburg - lean 85
- 1/4 cup italian breadcrumbs
- 1 slice italian bread
- 1/4 teaspoon sugar
- 1 package small fresh mushrooms
How To Make nana's spaghetti sauce and meatballs
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Step 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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Step 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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Step 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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Step 4Serve with your favorite Pasta! Manga!
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