Conti Family Meat Sauce Food

CONTI FAMILY MEATBALLS (SICILIAN TWIST)

Steps:

• Mix all the ingredients together and blend well.
• With wet hands, rolly the mixture into balls about 1 1/2 inches in diameter.
• Drop the balls into the simmering meat sauce.

CONTI FAMILY BRACIOLINI

Steps:

• Cut the beef into pieces approximately 4 X3 inches and pound each until it is about 1/8 inch thick. Cover each piece with a slice of prosciutto.
• Toss together the breadcrumbs, cheese, salt pepper and parsley. Sprinkle the mixture over the slices, keeping it 1/4 inch in from the edges.
• Roll the slices into sausage shapes and secure closed with toothpicks or tie with kitchen string.
• Heat the oil in a heavy frying pan and brown the braciolini well on all sides.
• Transfer these into the Conti Family Meat Sauce recipe.

ITALIAN MEAT SAUCE FAMILY SECRET

Steps:

• Fry bacon until crisp in a wide 6 qt pot.
• Remove crisp bacon and all but 2 Tbls of bacon grease, saving bacon and extra bacon grease.
• Brown ground beef in pot with bacon grease.
• Stir in chopped onions, green pepper, and garlic and cook on medium low for 10 minutes to soften veggies (add additional bacon grease if needed).
• Crush tomatoes (I use my hands) and add to pot along with tomato paste, crisp bacon bits, one C of wine, 4 tsps each of oregano and basil and then remaining ingredients.
• Don't forget to reserve wine and spices.
• Bring everything to a boil, reduce heat and simmer uncovered for 3 hours, stirring occasionally.
• After first hour, taste sauce to correct seasoning to your taste.
• Ten to fifteen minutes before serving, add the remaining oregano, basil and wine.
• Serve over hot pasta and top with grated parmesan cheese.
• To enhance flavors if time allows, allow sauce to cool, refrigerate for 1-2 hours, bring to room temperature before reheating.

NONNA CONTI'S MARINARA

Steps:

• Heat the oil over medium-low heat in a nonreactive saucepan or skillet.
• Put the garlic in the pan, taking care not to let it brown, and cook until the garlic is soft.
• Stir in paprika or hot pepper flakes and cook for 15 seconds then pour in the tomatoes with their juices.
• Bring the sauce to a boil, reduce the heat so it bubbles in a few places, season with salt and basil and let it simmer about 20 minutes until slightly thickened.