Moms Sicilian Tomato Sauce Recipes

Steps:

• To make the meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.
• To make sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.
• Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
• When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.
• Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.

Steps:

• In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
• In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.

Steps:

• Heat the olive oil in a heavy saucepan.
• Add the chopped onion and crushed garlic sweat for 5 minutes, stirring frequently, until translucent.
• Add the passata or chopped tomatoes, anchovies, olives, capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes.
• May be served with fish, chicken or cold meats.
• Serve hot or cold.

Steps:

• Heat oil in an 8-quart heavy bottom pot.
• Saute garlic& onion until tender but not brown.
• Add all remaining ingredients except salt& pepper.
• Bring to a simmer and cook gently (uncovered) for 4 hours, stirring often.
• Add salt& pepper as desired.

Steps:

• Wash the whole tomatoes,bring to a boil in a pan with water,until the skin of tomatoes are breaking,don't over cooked.
• Remove from pan and peel off the skin of tomatoes by using a knife.
• Cut into pieces and place in a non stick skillet together with garlic.
• Let it boil and simmer until the tomatoes turn into thick sauce,then add the basil.cook for another 5 minutes.
• Turn off the heat,add the olive oil.stir.
• Pour into cook pasta,spaghetti or macaroni,sprinkle with parmesan cheese,serve.

Steps:

• Heat an 8- to 10-quart heavy-bottom pot and add the oil, garlic, and onion.
• Saute until the onion is clear.
• Add the remaining ingredients except the butter and salt and pepper.
• Bring to a simmer and gently cook, uncovered, for 4 hours, stirring often.
• Stir in the butter and salt and pepper to taste.

Steps:

• Empty the tomatoes into a large saucepan and turn the heat to medium.
• In the meantime, heat a heavy skillet over medium heat.
• When hot, add the ground beef and stir it around until brown.
• You do not need to add oil as the fat from the beef will suffice.
• When the meat is cooked, remove with a slotted spoon, allowing excess oil to drip back into the skillet, and transfer the meat to the saucepan of tomatoes and stir.
• Add the onions and garlic to the fat in the skillet and cook until the onion is tender.
• Remove with a slotted spoon, again, allowing the excess oil to drip back into the skillet and stir into the tomatoes.
• Stir in the salt, sugar and basil.
• Bring sauce to a boil, cover, then turn down the heat to simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
• Turn off the heat and let the pot sit on the stove until you are ready to use it.
• If you are planning to use it the next day, refrigerate when cooled.
• Reheat as necessary or freeze for future use.