monical1
03-16-2008, 03:23 PM
I wanted to put this recipe where everyone can find it. I'm making it today and I can't wait. I already know it's going to be awesome. Thanks again, Spinguru!
Most of the "recipes" came from watching my parents cook -- neither one of them ever measured anything! But I'm happy to share, and I'll start with my spaghetti sauce and meatballs:
For the meatballs: I use 95% lean ground beef. The traditional way (my mom's way) calls for a mixture of beef, pork and veal -- your choice. To the meat, add fresh chopped basil, fresh chopped parsley; salt and pepper to taste, and a big handful of freshly grated Locatelli cheese -- I actually use two handfuls, but we love romano in our house. Add chopped onion and garlic -- how much depends on how much meat -- to 1 lb. of beef, I generally use 3 cloves garlic and one onion (we like garlic). Add Italian seasoned breadcrumbs (organic if possible); an egg or two and mix well. Form meat into balls; bake at 350 until browned, about 25-30 minutes. The meatballs will continue cooking in the sauce.
For sauce: In the summer, I'll use fresh tomatoes, but for the rest of the year, organic canned crushed tomatoes, tomato puree and paste will have to do so:
3 28 oz. cans crushed tomatoes (preferably organic with no added sugar or salt);
3 28 oz. cans tomatoe puree (ditto);
3 12 oz. cans tomatoe paste (I use this because we like a thick sauce -- if you like yours thinner, you can add a little water or omit 1 can of paste);
Olive oil - preferably extra virgin
3-4 medium onions, chopped well
6-8 cloves garlic, minced (you may want to use less -- as I said before, we love garlic :))
Fresh basil to taste, chopped well
Fresh parsley to taste, chopped well
Fresh oregano to taste, chopped/crumbled well
1-2 T. fresh thyme, crumbed
1-2 tsp. fennel seed
Salt and pepper to taste
Add ins: If you like, you can add fresh sliced mushrooms, fresh chopped zucchini, fresh chopped eggplant or fresh chopped sweet pepper;
Red table wine
Pinch of Sugar (if needed)
In large pot coat bottom with a thin film of olive oil. Saute onions and garlic until fragrant and clear. Add tomatoes; bring to a boil. Reduce heat to low; Add spices and add-ins, if using. Add your baked meatballs. Simmer on low fire 2-3 hours. I like to cook mine all afternoon -- the longer it cooks, the better it tastes. When the sauce is almost done, taste it. If needed, add a pinch of sugar. Sometimes, the tomatoes can be bitter and this will cut the bitterness. Right at the very end, stir in a good splash of red wine. Enjoy!
This makes A LOT of sauce -- I make a lot and freeze it. Feel free to cut the recipe in half if you want to make a small amount. Both the meatballs and the sauce freeze well. You can also swap dried spices for the fresh if you like. As you can tell, I don't measure things often -- I tend to go by how it looks and tastes. Experiment with it and have fun!
Buon Appetito. :)
Most of the "recipes" came from watching my parents cook -- neither one of them ever measured anything! But I'm happy to share, and I'll start with my spaghetti sauce and meatballs:
For the meatballs: I use 95% lean ground beef. The traditional way (my mom's way) calls for a mixture of beef, pork and veal -- your choice. To the meat, add fresh chopped basil, fresh chopped parsley; salt and pepper to taste, and a big handful of freshly grated Locatelli cheese -- I actually use two handfuls, but we love romano in our house. Add chopped onion and garlic -- how much depends on how much meat -- to 1 lb. of beef, I generally use 3 cloves garlic and one onion (we like garlic). Add Italian seasoned breadcrumbs (organic if possible); an egg or two and mix well. Form meat into balls; bake at 350 until browned, about 25-30 minutes. The meatballs will continue cooking in the sauce.
For sauce: In the summer, I'll use fresh tomatoes, but for the rest of the year, organic canned crushed tomatoes, tomato puree and paste will have to do so:
3 28 oz. cans crushed tomatoes (preferably organic with no added sugar or salt);
3 28 oz. cans tomatoe puree (ditto);
3 12 oz. cans tomatoe paste (I use this because we like a thick sauce -- if you like yours thinner, you can add a little water or omit 1 can of paste);
Olive oil - preferably extra virgin
3-4 medium onions, chopped well
6-8 cloves garlic, minced (you may want to use less -- as I said before, we love garlic :))
Fresh basil to taste, chopped well
Fresh parsley to taste, chopped well
Fresh oregano to taste, chopped/crumbled well
1-2 T. fresh thyme, crumbed
1-2 tsp. fennel seed
Salt and pepper to taste
Add ins: If you like, you can add fresh sliced mushrooms, fresh chopped zucchini, fresh chopped eggplant or fresh chopped sweet pepper;
Red table wine
Pinch of Sugar (if needed)
In large pot coat bottom with a thin film of olive oil. Saute onions and garlic until fragrant and clear. Add tomatoes; bring to a boil. Reduce heat to low; Add spices and add-ins, if using. Add your baked meatballs. Simmer on low fire 2-3 hours. I like to cook mine all afternoon -- the longer it cooks, the better it tastes. When the sauce is almost done, taste it. If needed, add a pinch of sugar. Sometimes, the tomatoes can be bitter and this will cut the bitterness. Right at the very end, stir in a good splash of red wine. Enjoy!
This makes A LOT of sauce -- I make a lot and freeze it. Feel free to cut the recipe in half if you want to make a small amount. Both the meatballs and the sauce freeze well. You can also swap dried spices for the fresh if you like. As you can tell, I don't measure things often -- I tend to go by how it looks and tastes. Experiment with it and have fun!
Buon Appetito. :)