OLD FASHIONED HOMEMADE SPAGHETTI SAUCE RECIPES

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GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS ...



Grandma's Old Italian Spaghetti Sauce with Meatballs ... image

Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.

Provided by cherbear

Categories     Tomato Pasta Sauce

Total Time 8 hours 0 minutes

Prep Time 1 hours 30 minutes

Cook Time 6 hours 30 minutes

Yield 24 meatballs with sauce

Number Of Ingredients 21

2 tablespoons olive oil
3 whole garlic cloves, peeled
2 pig's feet
1 pound pork neck bones
2 (6 ounce) cans tomato paste
1 ½ cups water
2 (28 ounce) cans tomato puree
1 tablespoon white sugar
1 teaspoon black pepper
¾ teaspoon baking soda
1 (16 ounce) loaf fresh Italian bread, torn into 2-inch pieces
1 cup water
6 eggs, beaten
1 pound ground pork
1 pound ground veal
1 pound ground beef
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to taste
6 hard-boiled eggs, peeled

Steps:

  • Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
  • Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
  • Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
  • Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

Nutrition Facts : Calories 599.1 calories, CarbohydrateContent 38 g, CholesterolContent 319.1 mg, FatContent 29.4 g, FiberContent 4.7 g, ProteinContent 46.2 g, SaturatedFatContent 9.4 g, SodiumContent 1437.4 mg, SugarContent 11.6 g

TOMATO SAUCE RECIPE | OLD-FASHIONED AUSTRALIAN FLAVOURS



Tomato Sauce Recipe | Old-fashioned Australian flavours image

A homemade tomato sauce that tastes like the sauce you remember from childhood.

Provided by Libby Hakim

Categories     Condiment

Prep Time 30 minutes

Cook Time 180 minutes

Yield 20

Number Of Ingredients 10

1 1/2 kilos tomatoes (roughly chopped)
2/3 cup white wine vinegar
3 teaspoons salt
1/2 cup caster sugar
1 clove garlic (sliced thinly)
1 teaspoon fresh ginger (grated (or 1/4 teaspoon ground dried ginger))
1/2 teaspoon whole cloves ((or 1/4 teaspoon ground cloves))
1/2 teaspoon allspice (ground)
3 teaspoons black peppercorns
1/8 teaspoon cayenne pepper

Steps:

  • Place all ingredients in a large saucepan and bring to the boil, stirring.
  • Simmer for 2-3 hours, covered and stirring from time to time.
  • Watch the video above in the post to see the consistency of the tomato sauce once cooked. If the sauce hasn't achieved the desired consistency, continue to simmer uncovered until it reaches the preferred consistency.
  • Strain half of the mixture through a coarse sieve into a bowl, and then the other half. Use a spoon to push sauce through the sieve and extract as much liquid as possible. Discard solids.
  • Pour hot mixture into a medium-sized sterilised bottle and seal.
  • Store in a cool and dark place. Once opened, store in the fridge.

Nutrition Facts : Calories 23 kcal, CarbohydrateContent 6 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 350 mg, FiberContent 1 g, SugarContent 5 g, ServingSize 1 serving

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GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS ...
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