I’ve been receiving the email letter FOREVER, and just today realized (because of Ron mentioning that of 30,000 members, 25,000 don’t post) that there was much more to this than the letter!!! I have a million excuses for being an air head, but I won’t bore you with them…so I guess I’ll start posting some recipes!!!
I’m full blooded Italian and have a lot of family recipes that I’d love to share. My grandparents were all born in Italy, from Northern Italy, Rome to Naples, so I don’t have a lot of Sicilian style stuff…but I’ll be happy to try to fill any requests for recipes that ya’ll might have…
I tried to watch the video, but the sound cut out, so I’m not really sure of how to go about this, so I’m just going to copy and paste right here…hope it works…Here’s the first one people usually ask me for, hope you enjoy, and I’d LOVE it, if when you tried it, you let me know how you liked it!!
****This is Grandma Sangiorgios recipe that’s been handed down…Measurments are really only my guess, so you can adjust
to your taste…
Spaghetti Sauce w/Meatballs and Brashal
1 lb ground beef
2 lge cloves minced garlic
1/4-1/3 c. bread crumb
1/4 c parmesan or romano
1/4 c minced parsley
Mix, shape and fry in a little olive oil
top sirloin steak, sliced really thin…Salt and pepper each slice; top with minced garlic, chopped parsley, parmesan or romano, and
a hard boiled egg. Roll up, tucking in sides; then secure with thread or toothpicks…fry with the meatballs.
May also fry some sausage and a pork chop or 2, lamb bones, riblets or chop. Remove all meat and while pot is still hot, add about
1/4 c red wine and deglaze pan, making sure to scrap up all the little bits of stuff stuck to the pot. Add 1 small can tomato paste and fry a minute or 2…add 1 paste can of water and 2 lge cans tomatoes, either crushed or squished up really good. Season with salt,granulated garlic, basil, oregano, Italian seasonings, and a pinch of sugar. Bring to a boil, then lower to simmer and cook about
20 minutes. Add meat and 1/2 cover the pot. Let cook slowly, stirring at least every 20-25 minutes for about 3-3/12 hrs. If gravy
looks like it’s getting to thick, put the lid completely on the pot…if looks to watery, take the lid off.
Serve over your choice of pasta with meat on the side. I love to use Rigatoni and stir in some ricotta.