Nanna's tomato sauce recipe?!
my nanna was straight off the boat from italy!.!.!.!.her sauce was to die for!.!.!.i do not remember any chunks of tomatoe or onion in it!.!.she has been gone a long time!.!.way before i was even allowed to cook!.!.!.i wish i could have gotten her recipe!.!.does anyone out there have a nanna recipe for spaghetti sauce!.!.not a maranara !.!.they would care to share!.!.!.i beg of you!.!.!.thanksWww@FoodAQ@Com
Answers:
Please, don't beg me!. Well, OK, if it makes you happy !. !. !.
Here's a great one but not my nana's!. (Actually, I might have preferred THAT nana instead!)
Doesn't this look great!? ::
http://www!.geocities!.com/TheTropics/Shor!.!.!.
!.Www@FoodAQ@Com
Here's a great one but not my nana's!. (Actually, I might have preferred THAT nana instead!)
Doesn't this look great!? ::
http://www!.geocities!.com/TheTropics/Shor!.!.!.
!.Www@FoodAQ@Com
Here you go!
Sauce:
3 - 28oz cans tomato puree (thick style if possible)
1 1/2 - 28oz can water or beef broth
Palmful (each): parsley and mint
1/2 palmful (each): basil, onion powder, s&p
couple bay leaves
--------------------------------------!.!.!.
cheese and 1 T sugar (at end of cooking)
1/8 tsp baking soda (at end of cooking)
Meatballs:
1 part 80% beef
1 part 90% beef
1 part Pork
Sautee onions and garlic first!.
Combine meat with onion, garlic, s&p, parsley, mint, eggs, bread crumbs, splash milk (she doesnt measure much)
Fry meatballs in pan!. Add to sauce!.
also add boneless pork ribs and sausage to sauce!.
Cook all day, uncovered, stirring occasionally, but be careful not to scrape the sides or bottom (key! - you will scrape up burnt tomato sauce and kill it)
Freeze in small batches!. Enjoy!Www@FoodAQ@Com
Sauce:
3 - 28oz cans tomato puree (thick style if possible)
1 1/2 - 28oz can water or beef broth
Palmful (each): parsley and mint
1/2 palmful (each): basil, onion powder, s&p
couple bay leaves
--------------------------------------!.!.!.
cheese and 1 T sugar (at end of cooking)
1/8 tsp baking soda (at end of cooking)
Meatballs:
1 part 80% beef
1 part 90% beef
1 part Pork
Sautee onions and garlic first!.
Combine meat with onion, garlic, s&p, parsley, mint, eggs, bread crumbs, splash milk (she doesnt measure much)
Fry meatballs in pan!. Add to sauce!.
also add boneless pork ribs and sausage to sauce!.
Cook all day, uncovered, stirring occasionally, but be careful not to scrape the sides or bottom (key! - you will scrape up burnt tomato sauce and kill it)
Freeze in small batches!. Enjoy!Www@FoodAQ@Com
Here are two!. Enjoy, Hopefully one of them will suit your fancy!.
Hearty Spaghetti Sauce
1-1/2 lbs ground beef
1-1/2 lbs bulk Italian Sausage
3 cans( 28 oz or 10-20 fresh Roma Tamatoes, Peeled and boiled down for 6-8 hrs!.) stewed tomatoes
3 cans (6 oz) tomato paste
3 cans ( 15 oz) tomato sauce
1/2 lb mushrooms, sliced
2 lg onions, chopped (optional)
3 medium carrots, finely chopped
1 medium green pepper, chopped
1 cup water]
2 pkgs ( 3 oz) sliced pepperoni, diced
2 Tbsp Sugar
3 Garlic cloves, minced
2 tsp Italian seasoning
2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
2 Bay leaves
1/4 tsp cinnamon ( optional)
1/4 cup red wine (optional)
1!. In a dutch oven, cook beef and sausage over medium heat, until no longer pink; drain!. Stir in remaining ingredients!. Bring to a boil!. Reduce heat; simmer uncovered for 2-3 hours or until sauce reaches desired consistncy, stirring occasionally!.
2!. Discard Bay leaves!. Serve immeadiately, or cool and poor into jars; cover and refidgerate!.
Yeild: 19 cups!.
This next one is from Grandma's kitchen,
Beefy Tomato Pasta Sauce
1-1/2 lbs lean ground beef
1 (46 ounce ) can tomato juice
1 (12 ounce) can tomato paste
1 ( 10-3/4 ounce ) can tomato soup
1/2 cup grated parmesan cheese, divided
1/4 cup chopped fresh parsley or 4 teaspoons dried parsley
1 Tbsp granulated sugar
1 Tsp dried oregano
1/2 tsp each poultry seasoning, nutmeg, and dried thyme
1/4 tsp!. dried sage
32 ounccs vermicelli
1!. Cook ground beef in a large skillet, stirring until browned and crumbly!. Place in a colander!. Pour hiot water over over ground beef and drain well!. Wipe skillet witrh a paper towel to remove any remaining dripage!. Reutrn Ground beef to skillet!.
2!. Add tomato Juice, tomato paste, soup, and 1/4 parmesan to ground beef and mix well!. Sir in Parsley, sugar, oregano, poultry seasoning, nutmeg, thyme, and sage!. Bring to boil over high heat, stirring frequently!.
3!. Reduce heat to low;cover skillet!. Simmer, stirring occasionally for 1-1-1/2 hours!.
4!. Cook pasta according to package directions; drain!. Rinse with cool water, drain again!. Transfer the pasta to individual serving plates!. Tiop with sauce!. Sprinkle with remainig Parmesan!. Serve with a tossed salad or crusty french bread if desired!.
ENJOY!!!Www@FoodAQ@Com
Hearty Spaghetti Sauce
1-1/2 lbs ground beef
1-1/2 lbs bulk Italian Sausage
3 cans( 28 oz or 10-20 fresh Roma Tamatoes, Peeled and boiled down for 6-8 hrs!.) stewed tomatoes
3 cans (6 oz) tomato paste
3 cans ( 15 oz) tomato sauce
1/2 lb mushrooms, sliced
2 lg onions, chopped (optional)
3 medium carrots, finely chopped
1 medium green pepper, chopped
1 cup water]
2 pkgs ( 3 oz) sliced pepperoni, diced
2 Tbsp Sugar
3 Garlic cloves, minced
2 tsp Italian seasoning
2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
2 Bay leaves
1/4 tsp cinnamon ( optional)
1/4 cup red wine (optional)
1!. In a dutch oven, cook beef and sausage over medium heat, until no longer pink; drain!. Stir in remaining ingredients!. Bring to a boil!. Reduce heat; simmer uncovered for 2-3 hours or until sauce reaches desired consistncy, stirring occasionally!.
2!. Discard Bay leaves!. Serve immeadiately, or cool and poor into jars; cover and refidgerate!.
Yeild: 19 cups!.
This next one is from Grandma's kitchen,
Beefy Tomato Pasta Sauce
1-1/2 lbs lean ground beef
1 (46 ounce ) can tomato juice
1 (12 ounce) can tomato paste
1 ( 10-3/4 ounce ) can tomato soup
1/2 cup grated parmesan cheese, divided
1/4 cup chopped fresh parsley or 4 teaspoons dried parsley
1 Tbsp granulated sugar
1 Tsp dried oregano
1/2 tsp each poultry seasoning, nutmeg, and dried thyme
1/4 tsp!. dried sage
32 ounccs vermicelli
1!. Cook ground beef in a large skillet, stirring until browned and crumbly!. Place in a colander!. Pour hiot water over over ground beef and drain well!. Wipe skillet witrh a paper towel to remove any remaining dripage!. Reutrn Ground beef to skillet!.
2!. Add tomato Juice, tomato paste, soup, and 1/4 parmesan to ground beef and mix well!. Sir in Parsley, sugar, oregano, poultry seasoning, nutmeg, thyme, and sage!. Bring to boil over high heat, stirring frequently!.
3!. Reduce heat to low;cover skillet!. Simmer, stirring occasionally for 1-1-1/2 hours!.
4!. Cook pasta according to package directions; drain!. Rinse with cool water, drain again!. Transfer the pasta to individual serving plates!. Tiop with sauce!. Sprinkle with remainig Parmesan!. Serve with a tossed salad or crusty french bread if desired!.
ENJOY!!!Www@FoodAQ@Com