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it looks delicious,, wanna try this some time...
This is an authentic Italian spaghetti sauce with meat balls recipe given to me by an Italian friend. It is cooked slowly during 6 to 8 hours but the result is well worth the time and effort.
Ингредиенты
- INGREDIENTS FOR THE MEATBALLS
- 3 lbs ground beef
- 1 lb ground pork
- 2 cups bread crumbs
- 3 eggs
- 1/2 cup parmesan cheese
- AND 1/4 tsp of each of (basil, majoram, oregano, celery salt, hot pepper, parsley, sugar, garlic salt)
- INGREDIENTS FOR THE SAUCE
- cooking oil
- 2 cloves of garlic (finely minced)
- 4 large cans (48 ozs) tomato juice
- 1 tsp basil
- 1/2 tsp majoram
- 1 tsp oregano
- A sprinkle of hot pepper flakes or tabasco or cayenne pepper
- 1/8 tsp celery salt
- 1 tsp parsley
- 1 tbsp sugar
- 1/2 cup parmesan cheese
- 1 green pepper, diced (optional)
- 1 tsp garlic salt
- 1 bay leaf
Инструкции
- MEATBALLS:
- Place all the ingredients for the meatballs in a large bowl. Mix well and make small meatballs about 1 to 1 1/2 inch diameter. Once the meatballs are made, keep them refrigerated for 2 hours. You will be a adding the raw meatballs to the sauce after the first 2 hours of cooking.
- SAUCE:
- Now, cover the bottom of a large pot with cooking oil. Add the garlic cloves and cook slightly (do not brown) on medium heat. Add the 4 cans of tomato juice, green pepper (opt) and all the SPICES indicated in the ingredient list for the sauce. Mix all ingredients well and bring to a boil. Once it starts boiling, immediately turn down the heat and simmer between 6 to 8 hours.
- Once the sauce has simmered for 2 hours, add the refrigerated raw meatballs and continue the cooking time between 6 to 8 hours. The longer you simmer the sauce the thicker it will become. Stir often and GENTLY during the cooking time so you do not break down the meatballs and to prevent burning the meatballs.
- DO NOT PLACE A COVER ON THE POT, to let the water evaporate and thicken the sauce.
- You can serve the meatballs over spaghetti or spaghettini with a salad and garlic bread OR as they do in Italy, serve the meatballs with a baguette and spaghetti and tomato sauce separately. It is up to you. Either way, it is delicious.
- NOTE: Handle meatballs with care before and after they are cooked as they will break more easily than ordinary meatballs due to the added eggs, but they will be more airy, tender and tastier than store bought pre-cooked meatballs). Enjoy!
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 12 servings | |
| Calories 489 | |
| Calories from Fat 287 | 59% |
| Total Fat 31.86g | 40% |
| Saturated Fat 12.71g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 362mg | 15% |
| Potassium 473mg | 14% |
| Total Carbs 15.49g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.6g | 2% |
| Protein 33.26g | 53% |
Menus and Pairings
Wine and Drink Pairings: beaujolais red wine, dry red wine
Отзывы
29 января 2012
Комментарии
09 января 2013I could try this meatballs recipe soon. I just did one recipe and this could be another variety.
04 мая 2012the recipe is a bit confusing to me.2 replies
in step 5 you say, "Mix all ingredients well and bring to a boil. Stir occasionally."
then in step 6 you say to add the meatballs after 2 hours.
now i'm not an authority on spaghetti sauces, but surely you don't allow the sauce to boil away for 2 hours uncovered, do you? i'm thinking about the sauces i've made in the past and they'd be all but gone after boiling for 2 hours. perhaps a gentle simmer would work, but not a constant boil. or do i need to go away and mind my own knitting? <g>
04 марта 2012I didn't know that Italians eat their meatballs seperate.. that's really interesting..would love to get to Italy someday! I'm glad you wrote..and no offense either at all to the recipe provider above..:) Dena Calgary Alberta Canada
14 августа 2011Thanks you so much for your comments Gustaio. What part of Italy are you from? According to my Italian friend, other parts of Italy cook their spaghetti sauce with meatballs. Here is the first example I found on the internet: http://www.authentic-italian-pasta-recipes.com/mammas-real-pasta-sauce-right-from-the-mountains-of-central-italy.html.
I hope you will try my recipe and let me know if tastes authentically good. LOL
07 августа 2011Pardon my outspoken simplicity, but in order for a recipe to be authentic it must be what is accepted and used as everyday in Italy. As you call it "Authentic Italian" it gives the reader the impression that this is the way Italians eat, and it is the way Italians make it. Never in my lifetime of 50+ years or anywhere in Italy can you order spaghetti with meatballs, we Italians never eat it together. We can order spaghetti and then as a second course meatballs, but never meatballs with spaghetti on top. That is as American as a dish can be. Plus some ingredients are not Italian at all. You may want to call it "Authentic family recipe" but not "Italian Authentic". By the way, your dish may be absolutely delicious, I mean no disrespect but only to share some culinary information.
