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SAUCE
1 stick butter
1 cup chopped green onions
2 jumbo onions, chopped
1 cup celery, chopped
2 cups bell pepper, chopped
1/2 cup parsley, chopped
5 toes garlic, chopped fine
2 tablespoons Italian dry seasoning
5 fresh bay leaves
1 (28-ounce) can whole peeled Italian tomatoes
3 (6-ounce) cans tomato paste
3 (8-ounce) cans tomato sauce
1 teaspoon sugar
Salt and pepper to taste
MEATBALLS
2 pounds fresh ground beef (coarsely ground if desired)
1 cup chopped green onions
1 jumbo onion, chopped
2 cups chopped celery
1/2 cup chopped parsley
1 cup bell pepper, chopped
5 toes fresh garlic, chopped
6 whole eggs
1 cup Italian bread crumbs
Salt and pepper to taste
Saute vegetables and seasoning in butter for about 15 minutes in a large
iron pot, then add whole tomatoes. Cook slowly for 1 hour then add tomato
paste and sauce and salt and pepper to taste. Let simmer 2 hours. Add sugar, let simmer another 2 1/2 hours.
Meanwhile, prepare meatballs by mixing all ingredients together. Roll into 1
1/2- to 2-inch balls. Saute in 1 cup of olive oil until nicely brown. Set
aside.
Add meatballs and continue simmering another 30 to 45 minutes. Serve over
spaghetti (cooked al dente) and top with freshly grated Romano. For a
complete meal, you only need to add a green salad, some crisp French bread,
and your choice of a good red wine.
1 stick butter
1 cup chopped green onions
2 jumbo onions, chopped
1 cup celery, chopped
2 cups bell pepper, chopped
1/2 cup parsley, chopped
5 toes garlic, chopped fine
2 tablespoons Italian dry seasoning
5 fresh bay leaves
1 (28-ounce) can whole peeled Italian tomatoes
3 (6-ounce) cans tomato paste
3 (8-ounce) cans tomato sauce
1 teaspoon sugar
Salt and pepper to taste
MEATBALLS
2 pounds fresh ground beef (coarsely ground if desired)
1 cup chopped green onions
1 jumbo onion, chopped
2 cups chopped celery
1/2 cup chopped parsley
1 cup bell pepper, chopped
5 toes fresh garlic, chopped
6 whole eggs
1 cup Italian bread crumbs
Salt and pepper to taste
Saute vegetables and seasoning in butter for about 15 minutes in a large
iron pot, then add whole tomatoes. Cook slowly for 1 hour then add tomato
paste and sauce and salt and pepper to taste. Let simmer 2 hours. Add sugar, let simmer another 2 1/2 hours.
Meanwhile, prepare meatballs by mixing all ingredients together. Roll into 1
1/2- to 2-inch balls. Saute in 1 cup of olive oil until nicely brown. Set
aside.
Add meatballs and continue simmering another 30 to 45 minutes. Serve over
spaghetti (cooked al dente) and top with freshly grated Romano. For a
complete meal, you only need to add a green salad, some crisp French bread,
and your choice of a good red wine.
