Spaghetti Sauce with Meatballs

Just six months before my mother’s death, I had made a date with her for New Year’s Day to find out just what her method was to make her simple pasta sauce. Her years of making sauce required no recipe whatsoever. I doubt that she used too many written or printed recipes for most of her years of cooking. She was eager to show me what to do on that New Year’s Day, but I had to keep reminding her that I was going to do EVERYTHING, and she was to just SIT AT THE TABLE! For nearly a quarter century, this recipe has been all I’ve used for pasta sauce, with only slight variations for flavoring or quantity. 
— Rich Farina

1 can (8 oz) tomato sauce
2 cans (32 oz) Italian plum tomatoes (peeled)
1 can (8 oz) Hunt’s tomato paste
5 T olive oil
1 clove garlic
5 t salt
3 t pepper
6 t sugar

Strain tomatoes through food mill. Pour olive oil into kettle and heat at low temperature. Fry whole garlic clove in oil until golden. Add strained tomatoes, tomato paste, and tomato sauce. Add salt, pepper, and sugar. Add meatballs after they have been browned. Simmer at low heat for at least 1 hour.

2 lbs hamburg (lean)
2 eggs
3 slices dry/stale bread
5 T grated Romano cheese
5 t salt
5 t pepper

Break eggs into a large bowl, and add hamburg. Grate bread slices and sprinkle over meat, adding cheese, salt, and pepper. Mix all ingredients thoroughly. Moisten hands with olive oil and form meatballs. Brown meatballs in frying plan at moderate heat. Add meatballs to sauce.

From Adelinda (Arcieri) Farina, January 1, 1973

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