Siclian Spaghetti Sauce And Meatballs Recipes

FAMILY SICILIAN SAUCE AND MEATBALLS

Steps:

• To make the meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.
• To make sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.
• Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
• When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.
• Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.

SICILIAN SPAGHETTI SAUCE

Steps:

• In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. , Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

ORIGINAL RECIPE SICILIAN SUCCO (MEATBALLS & SAUCE)

Steps:

• In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
• Bring sauce to a boil and turn down the heat to simmer.
• In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
• Shape into balls the size of a golf ball.
• Try to make 40 meat balls.
• In a skillet, fry meatballs in hot olive oil until brown.
• Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.

SPAGHETTI WITH SICILIAN MEATBALLS

Steps:

• For Sauce:
• Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.
• For Meatballs:
• Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.
• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.

SICLIAN SPAGHETTI SAUCE AND MEATBALLS

Steps:

• In a 6 quart pan. Place 1/3 cup of olive oil. Turn on heat. Add garlic and brown slightly. Add the tomato paste. Add 3 cans of water per can (use the tomato paste cans to measure the water and scrap out all of the tomato paste. Add the can of diced tomatoes. Stir. Place the Italian sausage in.
• Add salt and pepper. Bring it to a simmer with a slightly jar lid. Stir occasionally.
• To make the meatballs, mix it all together. You are going to add enough water till it holds together and you can form soft balls (they should feel like a babies soft stomach). It should be moist. Take some of the meat, about the size of an ice cream scoop. Roll the balls with your hands.
• Drop carefully, in the simmering sauce. Place the lip on pan slightly a jar. The meatballs are done when they float to the top. You can leave the meatballs in the sauce along with the sausage or take them out and add them the last hour. You will need to stir the sauce every once in awhile.
• Notes: If your meatballs fall apart in the sauce it means you haven't rolled them enough between your hands. If you buy whole tomatoes in the can, crush them with your hand as you add them to the sauce. You may need to add water to the sauce as it cooks, depending on how thick you like your sauce.
• When I buy tomatoes in a can..the juice looks like tomato juice. You can add any Italian seasoning you like if you don't like a non seasoning sauce. I have an organic garden. I love fresh fennel and fresh garlic greens. So I add them to my sauce or salads.
• I have made this my roaster in the oven (my favorite way) or cockpot, adding the meatballs and sausage when it is begins to simmer.

SPAGHETTI WITH ITALIAN MEATBALLS

Steps:

• In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Remove to paper towels to drain. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink. , Cook spaghetti according to package directions; drain. Serve with meatballs and sauce.