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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Growing up in my Sicilian family, we would never had spaghetti and meatballs, we called it. Macaroni and Gravy. This is an adaption of what I grew up eating. I usually make this measuring with my eyes so the seasoning are approximate- you may have to ajust to taste. I make it in large batches and freeze leftovers for later meals. Ingredients:
2 tablespoons olive oil |
large onion, chopped |
2 -4 garlic cloves, grated |
1 tablespoon oregano |
1 tablespoon basil |
1 tablespoon parsley |
pepper, to taste |
1/2-1 teaspoon salt |
2 (28 ounce) cans tomato puree |
1 (6 ounce) can tomato paste |
1 lb ground beef |
1 lb ground veal |
1 cup breadcrumbs |
2 large eggs |
1 tablespoon oregano |
1 tablespoon parsley |
1 tablespoon basil |
2 -3 garlic cloves, grated |
1/2-1 teaspoon salt |
pepper |
1 teaspoon sugar |
parmesan cheese |
Directions:
1. Gravy directions:.
2. 1. In a large bowl combine all ingrents for meatballs and mix to combine.
3. You have three options for making these meatballs: Roll into 1 inch balls and either: drop them into the sauce, bake them in a cookie sheet in a 350 degree oven for about 30 mins, or brown them in some in oil the pan you plan to cook the sauce in before adding the sauce.
4. 2. In a large sauce pot, heat oil over meduim heat.
5. 3. Add oinion and cook until tender. add garlic and cook one more minute.
6. 4. Add oregano, basil, parsely, pepper, salt. saute for one minute.
7. 5. Add tomato sauce and blend well. stir in sugar, adjusting all seasonings to taste.
8. 6. If sauce is not as thick as you would like, add a can of tomato paste to the pot.
9. 7. Add meatballs to sauce and simmer on low at least one hour, up to 5 hours, stirring every 5-10 minutes. The longer you simmer it the better.
10. 8. Serve with preferred pasta, top with parmsean chesse and enjoy.
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