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Spaghetti Sauce (Gma Russo) from Michele
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| SAUCE | |
| 3 - 16 oz cans "Contadina" paste | |
| 9-12 - 16 oz cans | warm water |
| 1 t - bazil 1T - onion powder 1 1/2 t - salt 1t - pepper | |
| 6 - large | garlic cloves,, ( cut in half) |
| 1 cup - sugar 2 - beef bullion cubes 1/4 cup- Kraft grated parmisian cheese 3T - plain virgin olive oil Whip paste and water gradually and thoroughly with a whisk. I just put my pot in the sink. After paste is thinned and even, add all other ingredients. Cook 3-4 hours. Start low and work up to a boil. Stir bottom well. Wide flat wooden spatula works well to keep bottom from burning. Carefully stir, the sauce bubbles and pops up when boiling. Add the meat and most important add the drippings from browning the meat when sauce is boiling. The drippings will foam up just for a second and mostly burn off. This is Gma s secret to the flavor. If you have more than a few tablespoons of oil left with your drippings then you were using to much oil to brown your meat. BREAD CRUMB MIX 4 cup - "Pimante" bread crumbs 2 t - bazil 1 cup - Kraft grated parmisian cheese 1/2 t - pepper 1 t - salt | |
| 4 - small | garlic minced,, ( used fresh only) |
| Double or triple this recipe and use with this recipe or to bread any meat or veggies. Good to keep on hand in the fridge. MEATBALLS 2 1/2 cups - mix (above) 1 lb - ground chuck - lean 1 lb - ground pork | |
| 6 - extra large | eggs,, ( do not beat) |
| 3 T - milk Make sure all ingredients are approaching room temp. Set them out on the counter for a short time. Mix all ingredients together in a large metal mixing bowl with your hands. Kneed thoroughly!!! Roll into small 1" balls. Brown all sides in a fry pan using just a few tablespoons of "vegetable oil". After brown on all sides, toss meatballs into sauce. Continue in same pan to brown the seedless Italian sausage links (makes sure that u puncture the sausage several times while browning). Add an extra tablespoon of oil as needed if pan is to dry-- just don't use a lot of oil -- just enough so pan is oily not swimming with oil. Toss sausage into boiling sauce. Then, brown your bread balls on both sides. Toss bread balls into sauce -- they will puff up as they soak up sauce. Finally, add drippings and crumbs from browning all the meat. | |
| 2-3 LBS | SEEDLESS ITALIAN SAUSAGE |
| Puncture and brown -- see last section. | |
| BREAD BALLS | |
| 2 1/2 cups - mix | |
| 8 - extra large | eggs,, (beat) |
4 T - milk
Mix all ingredients in stainless bowl with a larger metal silverware spoon. Spoon should be about 2 T size. Mixture will be very moist -- looks like really wet cornbread mix. Use metal spoon to scoop out a heaping spoonful of bread ball mix into your meat drippings pan that is still oily from browning other meats. Brown bread ball on each side then toss into sauce. If mixture sticks to spoon, you can dip the spoon in a little bit of oil. Don't forget when you've browned all your meat and bread balls to put your drippings in the boiling sauce. Then you can turn the sauce down to simmer for the rest of the time.
ENJOY!!!!!
1/4 cup- Kraft grated parmisian cheese
3T - plain virgin olive oil
Whip paste and water gradually and thoroughly with a whisk. I just put my pot in the sink. After paste is thinned and even, add all other ingredients. Cook 3-4 hours. Start low and work up to a boil. Stir bottom well. Wide flat wooden spatula works well to keep bottom from burning. Carefully stir, sauce bubbles and pops up when boiling. Add drippings from cooking the meat when sauce is boiling.
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