AN ITALIAN DISH --TOMATO SAUCE, MEATBALLS, & PASTA 

When we were children, in our family, we had pasta in tomato sauce with meatballs every Tuesday, Thursday and Sunday. It was traditional. As the years went by it changed to once a week. However, when we were children, every fall my mother would order several crates of plum tomatoes. We dreaded this, it was enough cause to leave home, but where would we go. It meant that we had to wash the tomatoes, cut them and fill glass jars. Our hands burned from the acid. Then my mother boiled them in a huge pot of water. She also made her own tomato paste. It was a drying process, which she did. As we grew older and went to work, my mother lost her labor force, and so ended that phase much to our joy. My mother's sauce and meatballs were outstanding. Her cooking was complimented by many of her friends. She was an excellent cook. To this day her recipe is repeated in our house and enjoyed by friends that dine with us. One of their comments usually refers to the softness of the meatballs. They are not firm or hard.

The tomato sauce can be doubled or tripled and frozen in containers for future use. This also applies to the quantity of meatballs, they may be frozen in small packages, and used as needed. If the tomato sauce is doubled or tripled in quantity, add 30 minutes for each additional increase. So here are the recipes, enjoy them as we still do.

MEATBALLS:

2 lbs. Ground beef or a combination of pork, beef, & veal

4 slices white or whole wheat bread made into crumbs

3 eggs

1-2 teaspoons fresh or dried parsley

1 teaspoon garlic powder

1 teaspoon fennel seeds

1/4 - 1/2 teaspoon black pepper

2-3 tablespoons grated Parmesan cheese

 

INSTRUCTIONS:

Combine all dry ingredients in a medium size bowl.

Add enough water to moisten bread crumbs -(This keeps the meatballs soft and moist.)

In a separate bowl, add ground meat. Blend together three different meats.

Make a well in the ground meat, add moistened bread crumb mixture.

Beat three eggs with a fork to blend, add to chopped meat and crumb mixture.

With moist hands shape ground meat to balls, do not pack meat, keep soft.

In a hot oil, fry until browned. Remove and place on a paper towel to absorb the oil or on a rack in a pan for the oil to drip.

Note: The meatballs do not have to be well done, because they will be cooked further in the tomato sauce.

 

TOMATO SAUCE:

2-3 tablespoons canola oil

1 28 oz can crushed tomato

1 6 oz can tomato paste

1/2 Onion chopped well

1/2 Teaspoon fennel seeds

7-8 leaves fresh basil or frozen basil or dried basil

1 teaspoon Ricotta forte (This cheese may be purchased in an Italian Deli, it is imported from Bari, Italy)

 

INSTRUCTIONS:

In a 3-4 quart pot, heat oil, saute chopped onion until brown.

Slowly add crushed tomatoes (to prevent splattering of oil).

Add fennel seeds and basil. Simmer on low for 30-40 minutes. Stir frequently to avoid sticking to bottom of pot or burning.

Mix Ricotta forte in 4 oz of warm water to blend, add to tomato sauce.

After crushed tomatoes have simmered, add tomato paste and about 12 ounces of water. Consistency of tomato sauce depends on one's preference.

Thin -add more water. Thick -use less water.

Simmer for another hour. Continue stirring.

After the hour, add meatballs and keep in tomato sauce for 30 minutes.

Remove meatballs and place in a serving dish with cover until ready to serve.

Let tomato sauce simmer for 30 minutes more.

 

NOTE: Basil and Fennel seeds cut down on the tartness of the tomatoes.

 

PASTA: 

In boiling water, add spaghetti or pasta of preference. Takes about 10 to 15 minutes to cook al dente. One pound of spaghetti or pasta makes about -4 to 6 servings.

Place cooked pasta in a deep dish, add tomato sauce and Parmesan cheese.

Mix to blend in with pasta.

Add additional sauce and cheese.

Serve remaining tomato sauce and cheese separately.