Looking For A Great Italian Sauce Recipe?

Here's one that my 104 year old Sicilian great grandmother taught me. Sunday Gravy Never Tasted So Good.

Can be prepared in 45 minutes or less.

Ingredients:
1 large onion, sliced and diced
4 cloves garlic, minced
1/4-cup olive oil
1 28-ounce can tomato puree
1 18-ounce can tomato paste
1-teaspoon dried basil
1-teaspoon oregano
1-teaspoon salt
1/4-teaspoon crushed anise (or 1/2-teaspoon whole)
2 tomato paste cans of water (see note)

Preparation: Sauté onions and garlic in oil in a large pot. Cook until golden. Add rest of ingredients. After sauce starts to boil, lower heat to a simmer. At this time add a pinch of baking soda which will cause sauce to foam. Remove foam with spoon. Cover pot and let cook for 2 to 2.5 hours. Recipe can be doubled and then frozen for future use. One half-hour BEFORE sauce is finished cooking -add meats such as meatballs, pork or Italian sausage for flavor. If using ground beef, cook separately and drain off fat and then add to cooking sauce.

NOTE: More water may be needed if sauce becomes too thick.

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Looking for a Great Italian Meatball Recipe?

Can be prepared in 45 minutes or less.

Ingredients:
1 pound combined beef, veal, pork (must be fresh)
3 large eggs
1 cup grated Romano Locatelli Cheese
1 cup bread crumb
1 clove garlic - minced
1 tablespoon salt

Preparation:
(All mixing is done be hand) In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Now, it's time to roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20 meatballs per pound.

IMPORTANT! Do not cook meatballs in your pasta sauce! Meatballs cooked in sauce loose their flavor. The real key to a tasty meatball is cooking the them in an oven. So, heat oven to 375. Place meatballs on a rack - then on a cookie tray.

Bake for 12 minutes on one side then 10 minutes for the other.

I freeze the meatballs in bags and take out what I need per dinner. I just drop the meatballs into the sauce as if heats up.

Buon Appetito!

About the author: Paul Altobelli is an internet marketing specialist experienced in strategic planning, lead generation, website development, search engine optimization, internet sales and marketing program development. He also loves to cook. For more of Paul's italian recipes visit http://www.paulaltobelli.com or email Paul directly at pda@paulaltobelli.com.