My Mothers Spaghetti Sauce & Meat Ball

Comment #8

Lucky — Tue, 10 Aug 2004 12:57:44 GMT

For a sweet tasting meatball you can also add 1/2 a cup of white or dark raisins; we do this every other week or so - the grandchildren love them...<br

Comment #7

ONEDAY — Sun, 11 Jul 2004 20:41:12 GMT

Yummy to my tummy a sure win 1:1!!!!!!!

Comment #6

Lucky — Thu, 08 Jul 2004 15:46:49 GMT

Different regions in Italy have their own recipes for cooking, and they're all different, so I should of said this is the way are family does it... 

 

I collect old and new Italian cookbooks as a hobby, mostly old ones... I even got one from Saint James Church in Trenton,New Jersey, called Italians American Community Cookbook II.. 

 

Lucky

Comment #5

Todd — Thu, 08 Jul 2004 02:32:23 GMT

Thanks, good tip with the onion - I didn't know that. After watching The Godfather I always thought it was sugar. 

 

-Todd

Comment #4

Lucky — Wed, 07 Jul 2004 22:43:12 GMT

If you don't like you sauce sweet, then only use a small onion, almost all Italians use onions to sweeten never sugar... We always use a large onion, and if you can get your hands on Vidalia onions, they are the sweetest and best... 

 

Enjoy Todd!! 

 

Lucky

Comment #3

Todd — Wed, 07 Jul 2004 21:39:04 GMT

Thanks for posting this! I am a sucker for great spaghetti sauce, so I'll keep this handy for a day I can spend some time in the kitchen. 

 

-Todd

Comment #2

Lucky — Wed, 07 Jul 2004 19:25:08 GMT

Sorry I had a typo it should be, 1/2 lb. Veal or Ground Pork (we use ground pork), Not, 1 lb. Veal or Ground Pork (we use ground pork)

Comment #1

Lucky — Wed, 07 Jul 2004 19:24:36 GMT

Sorry I had a typo it should be, 1/2 lb. Veal or Ground Pork (we use ground pork), Not, 1 lb. Veal or Ground Pork (we use ground pork)

Original Blog Entry: My Mothers Spaghetti Sauce & Meat Ball

Lucky — Wed, 07 Jul 2004 18:33:46 GMT