Family Recipes

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Spaghetti Sauce (Gravey to some)

(Ingedients)

Extra Virgin Olive Oil

• 3 Cloves of Garlic
• 1 Small Onion
• 4 Large Cans of San Marzano Tomatoes
• 2 small cans of tomato paste
• 1 Tsp of salt
• 2 Tbsp of Oregano
• 1 Tbsp of Parsley
• 4 Bay Leaves
• 1 ½ Tsp of Basil
• 1 Cup of Red Wine
• Package of Pork Necks

Preparation

• Puree the 4 cans of San Marzano tomatoes.
• Add a drizzle of EVO to the bottom of a 6 quart pot and sauté 3 cloves of finely chopped garlic and 1 finely chopped red onion.
• When the garlic and onion begin to brown add the 4 cans of pureed San Marzano tomatoes.
• Cover the pot and cook over medium heat for 15 minutes.
• Add the can of tomato paste with the one cup of red wine.
• Cook another 15 minutes.
• Drizzle some olive oil in a frying pan and brown the pork necks
• Add the pork necks and meatballs (see following section)
• Add salt, oregano, bay leaves, basil and parsley to the sauce.
• Simmer sauce, over medium low heat, for 2 hours, stirring occasionally.
• Serve over your favorite pasta.

Meatballs

(Ingredients)

• 1/3 lb of ground pork
• 1/3 lb of ground veal
• 1/3 lb of ground chuck
• ½ red onion finely chopped
• 2 cloves finely chopped garlic
• ½ cup of Parmesan Cheese
• 1 Tbsp of Oregano
• 2 eggs
• 1 cup of Italian Bread Crumbs
• 1 cup of milk

Preparation

• Mix all the meat together
• Add the onion, garlic, cheese, oregano, eggs, bread crumbs to the meat and mix it together.
• Slowly add the milk to soften the mixture. Be careful not to water it down.
• Place about one finger of extra virgin olive oil in a cast iron skillet and heat it up.
• Take a small amount of the mixture and roll it in your hands until it resembles a golf ball.
• Place it in the heated skillet and lightly brown it on all sides, than add it to your sauce to cook it the rest of the way. This will insure that you will get very tender meatballs..