Mrs Guidicessi's Spaghetti Sauce:
2- 12 oz can tomato paste 1 medium onion
2- 15 oz can tomato sauce 1 tsp. sugar
1 - 2 lb good stewing meat salt and garlic salt to taste
(you may combine park neck, 1 jar mushrooms, whole or pieces bones, veal, or chicken)
Wash and dry meat that has been cut into serving size pieces and brown in 2 T oil in large saucepan, at least 4 qt. size.
Add chopped onion, cook until soft, watching constantly so it does not burn.
Add tomato paste with seasonings, be careful of salt, do not add too much, as you can add more if needed. Cook on low heat for about 10 minutes, then add tomato sauce, after it has simmered another 10 minutes.
Add two tomato paste cans of water and simmer for at least 1 1/2 hours, checking it periodically. If it is too thick add a little water.
You may also add 1/2 teaspoon hot red pepper and 1/2 black pepper for a spicier sauce. Better to have too thick as you can add water. Altogether cook the sauce at least 2 1/2 hours to 3 hours. slowly, covered. Add the mushrooms with the tomato paste and sauce.
That is the basic recipe. Instead of sugar I use 1 tsp. anise seed ground in a mortise and pestle. Instead of garlic salt I use 3-4 cloves garlic minced. I also add 2 tsp basil and 2 tsp oregano. I also do not use the stewing meat.
Meat Balls
1 lb ground pork butts, lean
1 tsp black pepper
2C bread crumbs
2 tsp sweet basil
1/2 C grated Romano cheese
salt and garlic salt to taste
2-3 eggs (according to size)
Place meat in a large bowl, season with salt and garlic salt. Pour bread crumbs over,add cheese. sprinkle black pepper and crushed sweet basil. Add eggs and mix as if you were mixing a meat loaf. If the mixture is too stiff, moisten with a little milk until it is the consistency to roll into ball. About an hour and 15 minutes before the sauce is to be served roll into balls about two inches in diameter using milk or water to moisten hands. Drop into sauce and do not stir until balls are nice and firm.
Instead I use 1 lb breakfast sausage from Fareway ( local midwest grocery store) and 1 lb lean ground beef. Four slices regular bread turned into crumbs in the blender. You can also make the balls smaller.
2- 12 oz can tomato paste 1 medium onion
2- 15 oz can tomato sauce 1 tsp. sugar
1 - 2 lb good stewing meat salt and garlic salt to taste
(you may combine park neck, 1 jar mushrooms, whole or pieces bones, veal, or chicken)
Wash and dry meat that has been cut into serving size pieces and brown in 2 T oil in large saucepan, at least 4 qt. size.
Add chopped onion, cook until soft, watching constantly so it does not burn.
Add tomato paste with seasonings, be careful of salt, do not add too much, as you can add more if needed. Cook on low heat for about 10 minutes, then add tomato sauce, after it has simmered another 10 minutes.
Add two tomato paste cans of water and simmer for at least 1 1/2 hours, checking it periodically. If it is too thick add a little water.
You may also add 1/2 teaspoon hot red pepper and 1/2 black pepper for a spicier sauce. Better to have too thick as you can add water. Altogether cook the sauce at least 2 1/2 hours to 3 hours. slowly, covered. Add the mushrooms with the tomato paste and sauce.
That is the basic recipe. Instead of sugar I use 1 tsp. anise seed ground in a mortise and pestle. Instead of garlic salt I use 3-4 cloves garlic minced. I also add 2 tsp basil and 2 tsp oregano. I also do not use the stewing meat.
Meat Balls
1 lb ground pork butts, lean
1 tsp black pepper
2C bread crumbs
2 tsp sweet basil
1/2 C grated Romano cheese
salt and garlic salt to taste
2-3 eggs (according to size)
Place meat in a large bowl, season with salt and garlic salt. Pour bread crumbs over,add cheese. sprinkle black pepper and crushed sweet basil. Add eggs and mix as if you were mixing a meat loaf. If the mixture is too stiff, moisten with a little milk until it is the consistency to roll into ball. About an hour and 15 minutes before the sauce is to be served roll into balls about two inches in diameter using milk or water to moisten hands. Drop into sauce and do not stir until balls are nice and firm.
Instead I use 1 lb breakfast sausage from Fareway ( local midwest grocery store) and 1 lb lean ground beef. Four slices regular bread turned into crumbs in the blender. You can also make the balls smaller.