Frank Sinatras Meatballs Food

FRANK SINATRA'S ITALIAN TOMATO SAUCE AND MEATBALLS

Steps:

• Combine lean ground beef, ground pork, breadcrumbs, grated Italian cheese, minced garlic, parsley, eggs, if desired, season with kosher salt and freshly ground black pepper. Form into balls, and brown in olive oil till done. Reserve till needed.
• In a frying pan, add the olive oil, the onion, and the four cloves of garlic. Stir often over medium heat until onion is golden. Remove garlic cloves and discard.
• Drain the Italian-style canned tomatoes, saving ¼ of a cup of the liquid. Place the liquid from the canned Italian-style and tomato purée in the blender for about 6 seconds.
• Add the drained tomatoes and blended tomato purée in the saucepot; cook for about 10 minutes on medium heat. Do not sub with tomato paste
• Season the Marinara sauce with fresh parsley, dried thyme, and kosher salt, and black pepper stir the sauce well; simmer for about 20 minutes, stirring sauce a few times.
• Cook 1 pound of pasta according to the package directions for al dente style pasta, drain pasta once was done, rinse if desired, and re-drain.
• Pour spaghetti on the heated platter, cover with the sauce.
• Sprinkle with two Tablespoons chopped parsley and grated Parmesan cheese.

FRANK SINATRA'S MEATBALLS

Steps:

• Mix the eggs and water together.
• Add in the salt, pepper, garlic and bread crumbs into egg mixture and let sit for 5 minutes.
• Add the last 3 ingredients, and mix well.
• Shape into balls, and then brown on all sides in olive oil over medium heat.