Anyone has a family recipe for homemade pasta sauce along with homemade meat balls don't send me to a site I n

Answer 1

To make a good meatball you need fresh ingridient.
This recipe makes about 20-25 one once meat ball

1/2 Lb ground beef
1/2 Lb ground veal
1Tb chopped garlic or onion or both
1 pinch of salt & black pepper
3 eggs
1 cup Parmiggiano Reggiano
6 Tb olive oil or milk(combiner)
1 cup plain bread crumbs Or use the inside of the white bread
1 bunch chopped italian Parsley
1 green peppers (option)

Procedure
1. Put the meats in a mixing ball
2.Add garlic salt, pepper,parsley eggs, and oil or milk
3. Fold in the ingridients
4.Add the cheese and the bread crumbs or fresh bread
5. Use 1oz ice cream scoop to form the meat ball

Ingridient for sauce
1 midium diced white onion
2cup Barolo wine( Chianti,or any good red)
1pinch of salt black pepper
1/2 cup sugar( if tomatoes brand has to much acidity)
4 Bay leaves
4 can of crushed tomato with basil
6 leaves of fresh basil
Note: I preffer Plum tomatoes , and I crush my self)

Procedure for the sauce
1. Use a large pan at medium heat
2.Add 10% olive oil ( does not smoke to much )
3.Coat meat balls with flour (is not necessary but will help to thick the sauce), seared all around
4. Remove axcess fat, and meat balls
5. Add onion till caramelized add Splash Barolo wine, and reduce
6.Add tomatoes, spices, and herbs
7. Add sugar as needed and stir
8. Put back meat ball in the pan
9.Cook at midiuml-ow for one hour with lid on
Note:if the sauce is to thick then add little water. If the sauce is to watery then cook it little longer or add 4tb of tomato paste

Answer 2

depending on the numbe of person you want to serve, for 2 persons,
1/2 lb minced meat.
some garlic
some dry basil
1 can recipe paste (heinz preferebaly, tastes like real tomatoes)
get the minced meat around 1/2 lb. add some salt and pepper and then mix them welll together and shape them into balls. fry them ove high heat untill they make a sort of crust.
add the crushed garlic, the tomato sauce and some basil. let them boil for five minutes... and then you're ready to go.
don't shape the meatballs too big, they will need more time to cook.
you can use instead of the tomato sauce, teh fresh tomato that you cut into small pieces, you'll need around 1lb. you should let them boil a bit with some oil and the garlic and then you add the meat the last 5 to 10 min.

Answer 3

Unfortunately, I have to send you to a site because the recipe is just too darn long to type out. :) HOWEVER, I made this recipe last weekend and my incredibly picky three year old ate not one, not two, but THREE helpings (granted they were small helpings, but still--he was chowing down!).

Seriously, the best sauce I've ever had. Honestly, I like my recipe for meatballs better than this one, but these are very good and have a ton of flavor. I just like meatballs that are a little more firm. These have parmesan cheese in them, which I think affects the texture.

If you have the time and energy, this is WELL worth the effort.

Answer 4

Sauce: 2 cans plump tomatoes,2 cans tomatoe sauce, 1/2 ca, tomato paste. Take 1/2 lbs of pork country style spare ribs, fry in a pan until browned. Empty tomatoes in a large pot add a bit of the oil from ribs stir in tomatoe sauce. Stir in half a can of tomatoe paste. Add pork and cook for 2 to 3 hrs.
Meatballs: 1 lb hamburgeer,1/2 lb ground pork,1/2 lb ground veal. 1/2 cup italian style bread crumbs wet with milk.4 eggs, salt ,pepper,garlic powder,onion powder,parsley. Mix all ingredients well and form golf ball size meatballs

Answer 5

Here's one that I use:

Sauce:

1 28 oz can Tomato Sauce
1 15 oz can of diced tomatos
2 cloves garlic, minced
1 yellow onion, chopped and sauteed until translucent
1 T salt
1 T fresh ground black pepper
1/4 cup each basil and oregano
3 T Italian Herbs dried
1/2 cup olive oil
1 Bay leaf
1/2 tsp Red Pepper Flakes
1/2 cup red wine

Simmer all ingrediants for 1 hour or until thickened

Meatballs:

2 lbs ground beef, or a combination of ground beef and pork and
turkey italian sausage
1 T kosher salt
1 cup bread crumbs soaked in milk (not soggy, just moist)
1 cup grated Parmesan Cheese
2 T Italian Herbs
1 Tsp fresh ground black pepper
1 lb Mozarella cheese
2 eggs
1/2 cup diced onion
2 cloves garlic, minced

Mix ingrediants together, except for Mozarella cheese, and form into balls. Cut mozarella into 1/2 inch cubes and wrap each meatball around each cube. Make a good seal in the bottom. You can cook these in the sauce, or bake them at 350 degrees until cooked and add them later. Good stuff!