“Mama’s Meatballs & Sauce”
SAUCE:
2 – 26 oz container Pomi Strained Tomatoes
1- 17 oz container Pomi Tomato Sauce
1- 6 oz can Cento Tomato Paste
2 cloves garlic minced
2 Tablespoons chopped fresh basil
3 sprigs chopped fresh oregano (no stems)
1 Tablespoon ground black pepper
1 Teaspoon ground sea salt
Empty contents of tomato containers in a large deep pot. Add garlic, basil, oregano, salt & pepper. Turn heat to low, stir mixing all the ingredients. Leave cooking while you prepare your meatballs
MEATBALLS:
1 lb lean ground beef
3/4 cup plain Progresso breadcrumbs
1 egg beaten
1/4 cup grated Parmigiano Reggiano
1 pinch each salt & Pepper
1 clove garlic finely minced
Empty ground beef in a bowl
In a separate bowl whisk the egg, add grated cheese, salt, pepper, and garlic. Mix together
Pour egg mixture over the meat, add breadcrumbs
With your hand ( I use a butcher glove)
Mash meat together until all the ingredients are blended
Take enough meat and roll in your hands making ball the size of a golf balls
Drop each meatball raw into the sauce that’s cooking. Making sure sauce is covering the meatballs.
Continue to cook on low heat for 1 hour stirring gently every 5 to 10 minutes.
PASTA
Bring a large 4 quart pot of water to a rolling boil. Add a pinch of salt to the water.
Add 1 bag of Gigli Pasta
(I buy this at Trader Joes)
Let cook for 7 minutes
Drain pasta, set aside in a colander
In a dish add a spoon of sauce, pasta, meatball (s) and more sauce to taste.
Serve with crusty bread your favorite red wine.
Enjoy!