Gramma Pandolfis Pasta Sauce With Meatballs Recipes

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GRAMMA PANDOLFI'S PASTA SAUCE WITH MEATBALLS



Gramma Pandolfi's Pasta Sauce with Meatballs image

Provided by Keith Pandolfi

Categories     Pasta     Pork     Tomato     Kid-Friendly     Dinner     Ground Beef     Sausage     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 8-10

Number Of Ingredients 36

For the tomato sauce:
1/4 cup olive oil
1 large onion, chopped
1 garlic clove, finely chopped
4 ounces button mushrooms, trimmed, sliced (about 3 cups)
3 sweet Italian sausages, removed from casings (about 1 pound)
8 ounces ground beef
8 ounces ground pork
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 (12-ounce) can tomato paste
3 (28-ounce) cans crushed tomatoes
1 (28-ounce) can tomato sauce
For the meatballs:
3 sweet Italian sausages, removed from casings (about 1 pound)
8 ounces ground beef
8 ounces ground pork
1 small onion, chopped
1 cup breadcrumbs
1/2 cup grated Parmesan (about 3/4 ounce)
1/2 cup milk
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
Olive oil (for cooking)
For serving:
1 1/2 pounds spaghetti
Kosher salt
1/2 cup grated Parmesan (about 3/4 ounce)

Steps:

  • Make the tomato sauce:
  • Heat oil in a large stockpot over medium. Add onion, garlic, and mushrooms and cook, stirring occasionally, until soft, 6-8 minutes. Crumble sausage, beef, and pork with your fingers into onion mixture. Add kosher salt, pepper, celery salt, oregano, garlic powder, and onion powder and cook, breaking up meat with a wooden spoon, until browned and cooked through, 3-5 minutes. Add tomato paste and cook, stirring occasionally, 15 minutes. Add crushed tomatoes and tomato sauce. Stir to combine, then reduce heat to medium-low and simmer, stirring occasionally, at least 3 hours and up to 8.
  • Cook the meatballs:
  • Meanwhile, combine sausage, beef, pork, onion, breadcrumbs, Parmesan, milk, kosher salt, pepper, celery salt, oregano, garlic powder, and onion powder in a large bowl, breaking up meat with a wooden spoon. Using your hands, form mixture into 1" balls and chill until sauce is ready.
  • When sauce is ready, heat 1-2 Tbsp. oil in a large skillet over medium-high. Working in batches, add meatballs (without crowding) and cook, turning frequently, until browned on all sides, about 5 minutes per batch, adding more oil as needed. Transfer meatballs to a rimmed baking sheet as you finish cooking each batch.
  • Reserve 2 cups tomato sauce, then add meatballs to remaining sauce in stockpot. If your pot is not large enough, divide sauce and meatballs between 2 pots. Cover and continue to simmer until meatballs are cooked through, 10-15 minutes.
  • Cook spaghetti and serve:
  • When meatballs and sauce are almost ready, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and return pasta to pot over medium-low heat. Spoon reserved 2 cups tomato sauce over pasta and toss to coat. Add pasta cooking liquid, 1/4 cup at a time, as needed to loosen sauce and coat pasta.
  • Divide pasta among plates and top with meatballs and remaining sauce. Sprinkle with Parmesan.
  • Do Ahead
  • Sauce can be made, cooled, and chilled for up to 5 days or frozen for up to 3 months. Meatballs can be shaped and chilled 1 day ahead. Meatballs can be cooked in sauce, cooled, and chilled for up to 5 days or frozen for up to 3 months.

PASTA WITH MEATBALLS AND HERB SAUCE



Pasta With Meatballs and Herb Sauce image

Before you use herbs as a main ingredient - it helps to know which ones work on a grand scale. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs - chervil, chives, cilantro, dill, shiso - by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it. But all of these are great for making herb pastes, or pestos, alone or in combination. Use the same technique you use for basil pesto.)

Provided by Mark Bittman

Categories     dinner, easy, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 cups finely chopped fresh basil
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh chives
1 thin slice white bread
1/4 cup milk
1/2 pound ground sirloin, pork or lamb or a mixture
Salt
black pepper
6 tablespoons olive oil
1 pound pasta
1 garlic clove
Freshly grated Parmesan cheese for garnish

Steps:

  • Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.
  • Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.
  • Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.

Nutrition Facts : @context http, Calories 750, UnsaturatedFat 22 grams, Carbohydrate 89 grams, Fat 31 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 549 milligrams, Sugar 4 grams, TransFat 0 grams

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Italian Spaghetti Sauce with Meatballs image

This is a recipe I got from my mother years ago -- it's great.

Provided by Jeremy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h20m

Yield 6

Number Of Ingredients 17

1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 egg, beaten
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
¾ teaspoon dried basil
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Grandma's Old Italian Spaghetti Sauce with Meatballs image

Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.

Provided by cherbear

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 8h

Yield 12

Number Of Ingredients 21

2 tablespoons olive oil
3 whole garlic cloves, peeled
2 pig's feet
1 pound pork neck bones
2 (6 ounce) cans tomato paste
1 ½ cups water
2 (28 ounce) cans tomato puree
1 tablespoon white sugar
1 teaspoon black pepper
¾ teaspoon baking soda
1 (16 ounce) loaf fresh Italian bread, torn into 2-inch pieces
1 cup water
6 eggs, beaten
1 pound ground pork
1 pound ground veal
1 pound ground beef
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to taste
6 hard-boiled eggs, peeled

Steps:

  • Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
  • Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
  • Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
  • Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g

MEATBALLS WITH SPAGHETTI SAUCE



Meatballs with Spaghetti Sauce image

"A friend gave me the recipe for this traditional favorite. It's her Italian mother-in-law's recipe from the old country, and it tastes wonderful," writes Denise Linnett of Picton, Ontario.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 23

1/2 cup soft bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon 2% milk
1 egg, lightly beaten
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
6 ounces lean ground beef
2 ounces ground pork
SAUCE:
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) whole tomatoes, quartered
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup water
3 tablespoons minced fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1/4 teaspoon pepper
Hot cooked spaghetti

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-3/4-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until a thermometer reads 160°; drain., Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce and paste, water, parsley, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. , Add meatballs to sauce; simmer 5 minutes longer or until heated through. Serve with spaghetti.

Nutrition Facts : Calories 544 calories, Fat 24g fat (8g saturated fat), Cholesterol 186mg cholesterol, Sodium 1445mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 9g fiber), Protein 37g protein.

GRAMMA'S SPAGHETTI SAUCE



Gramma's Spaghetti Sauce image

I love using this sauce for any pasta I make. It's a sin to use jar sauce when you come from an Italian family.

Provided by T Mitchener

Categories     Manicotti

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 16

4 garlic cloves (chopped)
1/8 teaspoon oregano
1/2 teaspoon parsley
1 teaspoon basil
3 tablespoons sugar
1 pinch clove
1 (46 ounce) can tomato juice
1 (6 ounce) can tomato paste
1 pinch salt (to taste)
1 pinch pepper (to taste)
2 lbs hamburger
1 egg
1 cup Italian breadcrumbs
1 tablespoon parsley
1 garlic clove (chopped)
1/2 cup romano cheese

Steps:

  • Mix together first 10 ingredients (down to pepper) for sauce and let simmer for approx 1 1/2 - 2 hours on low, stirring occasionally.
  • For meatballs mix together remaining ingredients, brown in a little oil then cook them in the sauce.
  • Once sauce is finished add to any pasta like spaghetti or ravioli.

Nutrition Facts : Calories 741.8, Fat 32, SaturatedFat 12.6, Cholesterol 210.1, Sodium 2103.4, Carbohydrate 54.1, Fiber 4.7, Sugar 28.5, Protein 60.8

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Italian Spaghetti Sauce With Meatballs image

Make and share this Italian Spaghetti Sauce With Meatballs recipe from Food.com.

Provided by CHEF GRPA

Categories     Meatballs

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb lean ground beef
1 cup fresh breadcrumb
1 tablespoon dried parsley
1 tablespoon grated parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
3/4 cup chopped onion
5 garlic cloves, minced
1/4 cup olive oil
2 (28 ounce) cans whole canned tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

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.
  • My update Note: I was leary of making this without first pre-cooking the meatballs, but this is by far the best spaghetti and meatballs I have ever made. The meatballs ended up a nice brown color, they were not over cooked and I think putting them in before browning allowed some of the meat flavor to seep into the sauce.
  • #2 Instead of using all ground beef, I opted to use a combination of ground pork and ground beef (12 oz ground beef, 4 oz ground pork) -instead of plain bread crumbs, I used pre-seasoned breadcrumbs, I increased the parmesan cheese to 4 oz. With the sauce, instead of using 2 (28 oz) cans of whole tomatoes, I used 1 (28 oz can) of whole tomatoes, and then two smaller cans (14 oz) of crushed tomatoes. After simmering the sauce, I ran half of it through the blender to make it smoother. I also added a small can of tomato sauce in addition to the tomato paste, plus for added flavour I added 1 tsp italian seasoning, 1/2 tsp basil, and 1 tsp garlic powder.

Nutrition Facts : Calories 384.4, Fat 19.1, SaturatedFat 5, Cholesterol 80.9, Sodium 1591.2, Carbohydrate 32.9, Fiber 5.2, Sugar 12.6, Protein 22.7

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