Nanas Sauce And Meatballs Recipes

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NANA'S SAUCE AND MEATBALLS



Nana's Sauce and Meatballs image

Nana didn't speak much English, but we always knew what "mangia, mangia" meant, and this 'Nana's meatballs and sauce' recipe demonstrates her love of food.

Provided by GirlCook

Categories     Entree

Yield Serves 6-8

Number Of Ingredients 20

1 Can Tomato Puree
1 Can Crushed Tomatoes
1 Small Can Tomato Paste
1 1/2 Can Water from larger tomato cans
1 tablespoon Dried Oregano (dried on-th-stalk oregano is awesome here if you have it)
1 tablespoon Dried Basil
1 tablespoon Dried Parsley
1 dash Salt
1 dash Hot Pepper Flakes
1 dash Baking Soda
1/2 cup Parmigiano Cheese
1/2 cup Sugar
5 Slices Bread
1/2 cup Whole Milk
1 pound Ground Beef ( even make these with ground turkey)
2 Eggs
1/2 cup Parmigiano Cheese
2 Cloves Minced Garlic
1/2 teaspoon Dried Oregano
Salt and Pepper to taste

Steps:

  • Put all ingredients in a large pot and simmer for 3 hours.
  • Soak the bread in the milk/add enough to make the bread wet and soggy/depending upon the bread, you may need more or less. Break the bread up in the liquid. You can use any kind of white bread, I often use wheat bread.
  • Add all other ingredients and mix the ingredients (Nana used her hands) until well blended.
  • Scoop the meat with an ice cream scoop and place all meatballs onto an ungreased cookie sheet.
  • Bake at 350 degrees for 12-15 minutes.
  • Put the meatballs into the sauce, these can continue to cook for the last 45 minutes of the cooking if desired.

NANA'S SPAGHETTI SAUCE AND MEATBALLS



Nana's Spaghetti Sauce and Meatballs image

This was my Mom's special "gravy" as we Italians call it Spaghetti Sauce. It has been passed down now for 60 years and is still a favorite among my family.

Provided by Barbie Knowles

Categories     Other Sauces

Time 1h30m

Number Of Ingredients 15

1 can(s) kitchen ready tomatoes ,crushed, reduced salt
1 clove garlic chopped
2 can(s) flotta tomato paste
3/4 can(s) water from kitchen ready tomatoes can
1 can(s) water from each flotta paste
1/4 c parmagian cheese
1/4 tsp salt
1/4 tsp pepper
3-4 sprig(s) bay leaf - fresh if you can find it
1/4 c italian olive oil on bottom of pan for frying meatballs
2 lb hamburg - lean 85
1/4 c italian breadcrumbs
1 slice italian bread
1/4 tsp sugar
1 pkg small fresh mushrooms

Steps:

  • 1. Prepare hamburg, add chopped Garlic, Parmagian Cheese, Salt, Pepper, 3 eggs, 1/4 cup of Italian bread crumbs and one slice of italian bread dipped in milk (squeeze out excess) and mix in with hamburg. (remove your rings) Mix all together and form medium size balls. Set aside.
  • 2. In large non-stick frypan add olive oil to cover bottom of pan and fry meatballs on low heat until both sides are browned. Put meatballs aside, disgard used oil.
  • 3. In large non stick pot, put 4 tlbs of oilve oil on bottom of pan and brown garlic on low heat. Add 2 cans of Flotta Paste with equal amounts of water. Stir, cook till smooth. Add 1 can of Kitchen Ready Tomatoes (crushed) and 3/4 can of water. Add Bay leafs and pinch of salt and 1/4 tsp of sugar. Add meatballs gently and Simmer for 1 hour on low heat. You can add fresh chopped Mushrooms if you like. Do not boil.
  • 4. Serve with your favorite Pasta! Manga!

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