Papa Vento's Sugo and Meatballs
My Dad's sauce and meatballs is the one I'm always asked to bring/cater
to everybody's functions. Some have tried to make it themselves but say it never
turns out the same as mine so I get to do the work. I'm sure any of you can
- 3 to 6 cloves garlic, peeled and minced
- 1 onion, chopped
- 2 tablespoons light olive oil
- 4 small (6 ounce) cans tomato paste
- 2 small (8 ounce) cans tomato sauce
- 1 to 1 1/2 teaspoons regular or garlic salt
- 3 tablespoons sweet basil
- 1/2 to 1 teaspoon black pepper
- 2 to 4 tablespoons dry white wine or vermouth
- 1 teaspoon granulated sugar
- 1/4 cup milk
- 1 slice white bread, crust trimmed
- 1 pound ground pork or beef
- 1 teaspoon chopped garlic
- 1 tablespoon chopped parsley
- 1/3 cup fresh parmesan
- 1 egg
- Salt and black pepper
- Flour and oil
- Sugo: Heat the olive oil in a large pot over medium heat. Add onion and
sauté until tender. Add garlic and sauté until the onion just BEGINS to turn
- Add the paste (and 1 can of water for every can of paste) and the tomato
sauce stirring until blended. Add the salt, pepper and bring to a boil. Reduce
heat and simmer (low boil) for 20 minutes (scraping off any foam that develops
on top.) Add basil and simmer for 3 hours.
- Taste and add additional seasoning if needed. Add the wine and sugar and
meatballs. Simmer an additional 2 to 3 hours to desired thickness.
Meatballs: Warm milk in a small saucepan.
Add bread to absorb milk. Squeeze excess milk from bread. In a medium bowl, with your hands, mix the
next 5 ingredients with the bread until blended together. Form balls the size of golf balls. Put flour into
a small bowl and roll balls in the flour. Shake excess.
- In a large skillet, Heat oil 1/4- to 1/2-inch deep, over medium-high
heat. Add meatballs and brown on all sides. Put the meatballs into the spaghetti sauce and simmer the
last 2 to 4 hours. (They'll be more tender the longer you cook them.)
- Serve over pasta.
Use this sauce for eggplant Parmigiana, lasagna or and other dish that requires
spaghetti sauce. Put browned meatballs or Italian sausage in to the sauce the last
3 hours of cooking. Put an uncooked chuck roast into it for the last 3 to 4 hours,
shred and return to pot for a shredded beef sauce. Add browned ground beef the last
30 minutes for a beef sauce.
You can broil the meatballs, then simmer in the sauce for a meatball with less
fat, but I like this recipe (fried) because its texture is outstanding and the flavor
is...well...make them and see for yourself!
Posted by artsycook (Lisa Stapor) at Recipe Goldmine 6/11/01 3:53:19 pm.
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