Wednesday, August 31, 2011

Meatballs and Scaccia Family Red Sauce

This is a combo recipe.  I've combined the recipe I use for meatballs which I've tweaked over the years and a recipe for Red Sauce from my friend, Sal's mother.  Sal's parents are from Sicily. His mom makes a delicious Red Sauce, and now you can too.
Meat mixture:
  • 1 lb. of ground chuck
  • 1 lb. of ground pork
  • 1 medium onion, chopped fine
  • 4 cloves of garlic, minced
  • 1 egg
  • 1 T. kosher salt
  • ½ T. black pepper
  • 2 T. Worcestershire sauce
  • 1 C. bread crumbs
  • ½ C. Romano cheese
  • 2 T. vegetable oil
  • 1 C. finely chopped onions
  • 6 cloves of minced garlic
  • 8 (6oz.) cans of tomato paste
  • 4 (8oz.) cans of tomato sauce
  • 10 C. water
  • 2 T. kosher salt
  • 1 t. black pepper
  • ¾ C. sugar
  1. Preheat oven to 350 degrees
  2. In a large pot, sauté the veggies minus the garlic on medium heat until limp
  3. Add garlic and cook 1 minute
  4. Add paste and cook for several minutes, then add sauce
  5. Add water, stir well
  6. Add salt, pepper and sugar and heat until bubbly
  7. Lower the fire and cook for 1 hour (stirring frequently)
  8. Mix all ingredients for the meat mixture in a large bowl
  9. Make meatballs and place on a baking sheet
  10. Bake meatballs for about 20 minutes or until brown
  11. Add the meatballs to the sauce and cook for an additional hour
  12. Serve over spaghetti or angel hair pasta
 Tips and Tricks:
  • Meatloaf mix is ground beef, pork, and veal.  It is more expensive then buying the ground chuck and pork, but it makes great meatballs.  It’s your choice.
  • I make meatballs with an ice cream scoop.  It makes about a 1 ½ oz. meatball.  This recipe will make about 28 meatballs.
  • This freezes well. 

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