MY MAMA IULIUCCI'S "DON'T SKIP A STEP" SPAGHETTI SAUCE
My mom made this every Sunday for as long as I can remember. I recall coming home from wherever I was and smelling this incredible sauce! I would immediately reach for the Italian bread to start dipping before dinner. My mom always said it wasn't done yet, but I didn't care! My brother would go through a half a loaf of white bread with this sauce before dinner...it was that good. Try to make it exactly as it is written out...you will be pleasantly surprised and your house will smell heavenly! The little bit of extra work is worth it!!!
Provided by Karen..
Categories Sauces
Time 3h15m
Yield 1 Large pot of sauce
Number Of Ingredients 16
Steps:
- Combine tomato products in large stock pot or dutch oven.
- Add a 28 ounce can of water and stir.
- Bring to a boil and reduce to a simmer.
- Sprinkle with sugar, salt, pepper, Italian seasoning, garlic powder, parsley and grated cheese and stir to combine.
- In a frying pan, heat about 1/4" of vegetable oil and fry up your sausage or meatballs until cooked through.
- Add the meat to the simmering sauce, along with any optional meats (recommended) mentioned in ingredients.
- Now, this is an important, not to be left out, step: Add chopped onions and garlic to pan that meat was fried in.
- Do not drain anything before adding onions and garlic-- there should be some drippings/oil left in the pan!
- Fry onions and garlic until tender and aromatic.
- Remove pan from heat.
- Another important step, not to be left out: Add about 1/2 cup water to the pan and swish around, combining the leftover drippings and onion and garlic.
- Pour and scrape it all into the simmering sauce.
- Stir to combine.
- Let simmer for 3 hours or until desired consistency, stirring occasionally.
- I keep mine only half way covered, so it cooks down and gets thick and rich.
- Remove pepperoni, chicken and ribs if used.
- Remove meat from bones of chicken and ribs and add back to sauce in small shreds.
- Discard pepperoni, eat it, or chop it up and add it back to sauce.
- Serve over your favorite pasta and enjoy.
Nutrition Facts : Calories 1106, Fat 20.3, SaturatedFat 9.6, Cholesterol 44, Sodium 5923.4, Carbohydrate 206.3, Fiber 45.9, Sugar 123.8, Protein 57.4
SLOW-SIMMERED SPAGHETTI SAUCE
Make and share this Slow-Simmered Spaghetti Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Sauces
Time 6h15m
Yield 2 1/2 quarts
Number Of Ingredients 9
Steps:
- Combine all ingredients in a 4-quart slow cooker.
- Cook, covered, on HIGH, 6 hours.
- Serve over spaghetti, chicken, or pork.
Nutrition Facts : Calories 357.8, Fat 2.4, SaturatedFat 0.4, Sodium 4369.3, Carbohydrate 83.6, Fiber 16.7, Sugar 49.8, Protein 15.3
MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)
Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!
Provided by Karen..
Categories Lunch/Snacks
Time 30m
Yield 36 meatballs
Number Of Ingredients 10
Steps:
- Mix all ingredients gently in a large bowl until well combined.
- Roll meatballs 1 1/2- 1 3/4" in diameter.
- Heat about 1/4" of oil over medium heat in a large frying pan.
- Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
- Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
- Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.
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