Real Recipes From Real Home Cooks ®

nana's spaghetti sauce and meatballs

(2 ratings)
Recipe by
Barbie Knowles
Marblehead, MA

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.

(2 ratings)
yield 6 -8
prep time 30 Min
cook time 1 Hr

Ingredients For nana's spaghetti sauce and meatballs

  • 1 can
    kitchen ready tomatoes ,crushed, reduced salt
  • 1 clove
    garlic chopped
  • 2 can
    flotta tomato paste
  • 3/4 can
    water from kitchen ready tomatoes can
  • 1 can
    water from each flotta paste
  • 1/4 c
    parmagian cheese
  • 1/4 tsp
  • 1/4 tsp
  • 3-4 sprig
    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

How To Make nana's spaghetti sauce and meatballs

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Serve with your favorite Pasta! Manga!

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