I think it depends on which party of Italy your grandparents are from as to whether you say pasta gravy or sauce. I guess I grew up saying both but use sauce now that I am an adult. Every now and then I reach into my family cookbook my mother gave me when I was married, and pick a recipe that I might make but don’t really follow the recipe. Today I decided to go with Grandma B’s Italian Meatballs and her pasta sauce recipe. I make meatballs often but sometimes use turkey instead of pork and beef to keep calories low. My family prefers beef so I thought I would treat them with this amazing recipe and also elicit my son to help. He has to learn at some point right!!
The pasta dish is all about the Italian meatballs since you will be flavoring the sauce with the meatballs. Of course my grandmother would use all sorts of different meats when she made these but I will stick with the meat balls.
Make sure your meat ball mixture is well blended. Since you are using 2 different meats you don’t want half to be all pork and the other all beef.
I baked them since I made a large recipe and wanted to freeze some. You can also semi-bake them and cook them fully in the tomato sauce.
Everyone makes their sauce differently and I am sure my grandmother made it a little differently than the recipe I have on hand. She never wrote anything down unless my mom sat with her to get it for a recipe card.
To flavor it further, we added our meatballs and let them simmer for 40 minutes.
In a large pot get the water boiling and ready to throw in the pasta. Cook al dente and cover with the sauce and meatballs.
Top your creation with yummy shredded parmesan cheese and you have a taste of my Sunday Night suppers.
Grandma B’s Italian Meatballs and Pasta Sauce.
- 1 lb Ground Beef
- 1 lb Ground Pork
- 1 cup Bread Crumbs (Italian Seasoned)
- 4 Tbl Chopped Parsely
- 2 cloves of Garlic, chopped
- 2 egggs
- 4 tbsp Grated Parmesan or Romano Cheese
- 2 tsp salt
- 1/2 Tsp Black Pepper
- Combine ingredients in a bowl and work together with ;your hands until well blended. Form into meatballs.
- Broil in oven until slightly brown on all side. You can fry them in a little olive oil on top of a stove also, just until browned.
- Simmer meatballs slowly for approx 20--30 minutes in your tomato sauce.
- You can freeze meatballs on a cookie sheet and store in freezer bags.
- 1 28 oz can crushed tomatoes
- 1 16 oz can tomato sauce
- 1 small can tomato paste
- 2 tbs olive oil
- 1/4 cup finely chopped onion
- 1 tsp sugar
- 1 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 1 tsp oregano
- Fry Onion in 2 tbsp of oil for a few minutes until softened, then add the garlic and sauté for 3 minutes more. Add tomato paste to onion and garlic and sauté for 10 minutes
- Add remaining ingredients and simmer for an hour.
- Add meatballs 20 minutes before sauce if finished.
Hope you will check out some of these other bloggers pasta recipes and find a few new favorites too.