Ingredients
- one 18 oz can tomato paste and three cans of water
- One 28 oz can crushed tomatoes
- Olive oil, garlic
- Garlic salt, parsley, orgeano, basil, salt, pepper
- sugar
Preparation
Step 1
In large sauce pan, put oil to cover bottom and add garlic, use chopped garlic and put maybe a teaspoon or more if you really like it. Over medium heat sauté garlic until it sizzles but try not to brown it. Take some country style pork ribs and cook in oil on low 1 ½ hours turning to cook all sides. (Meatball recipe below.) Add meatballs to the oil and cook over medium heat until browned and cooked through. Remove meatballs to a plate. Eat one. Enjoy it!
Add one 18 oz can tomato paste and three cans of water using hot water to rinse out paste. Stir. Then add the crushed tomatoes, stir. Add approx. 3 tablespoons sugar, then salt, pepper and garlic salt to taste. Add basil, oregano and parsley. Bring to a light boil and then drop down to a simmer. At this time add the meatballs back and let them simmer together. Simmer for 1.5 hours.
Summer Variation – Fresh tomatoes
Grandma Ann would do this when we harvested tomatoes from the garden.
1 can paste, 1 can water, 2 cans tomatoes or chopped fresh tomatoes from the garden.
If you use garden tomatoes, core them, put a slice on the side and drop them for a minute or two in boiling water then drain. The skins will slip off easy after this. If you are not crazy about seeds, cut them in half and strain out the seeds.
Meatballs
1 lb hamburger, 1 egg, some Italian flavored bread crumbs, maybe 3 slices of soft white bread wet with milk, salt & pepper. You can also add some Pecorino cheese. Mix all together and shape into balls. Add the crumbs a little at a time just until it is dry enough to be able to shape them into balls. If it cant be made into balls then you may have to add another egg. but usually will be fine. Either cook in oil in sauce pan before putting in tomato stuff or bake at 350 degrees oven for about 1/2 hour. BUT you need to check meatballs in oven to see if they are cooked by cutting one open and there is no raw meat. This also goes for meatballs cooked in oil. If you cook in the sauce pan Mom usually covers them for a while so they cook through when they are light brown take the cover off and let then fry to get crisp. You have to turn them for crisp all the way around. If doing in the pan, the meatballs have to be removed from the pan, add the tomato stuff get it going then add meatballs back when you begin simmering.
Mom is not crazy about chopped meat, especially meatballs unless she makes them herself. The best part of this was when we cooked them, mom and I would LOVE to eat one with a fresh crusty outside. Brittany and Dad would like to eat them cold from the sauce. mmmmmmmmm