My Mama Iuliuccis Dont Skip A Step Spaghetti Sauce Food

MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)

Steps:

• Mix all ingredients gently in a large bowl until well combined.
• Roll meatballs 1 1/2- 1 3/4" in diameter.
• Heat about 1/4" of oil over medium heat in a large frying pan.
• Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
• Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
• Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.

SPAGHETTI SAUCE

Steps:

• Brown and drain the ground beef, add all ingredients and stir well.
• Bring to a light boil then simmer covered for at least 30 min.
• May need to add a little water if it gets too thick.
• The longer it simmers the more flavorful it will get.

MY MAMA IULIUCCI'S "DON'T SKIP A STEP" SPAGHETTI SAUCE

Steps:

• Combine tomato products in large stock pot or dutch oven.
• Add a 28 ounce can of water and stir.
• Bring to a boil and reduce to a simmer.
• Sprinkle with sugar, salt, pepper, Italian seasoning, garlic powder, parsley and grated cheese and stir to combine.
• In a frying pan, heat about 1/4" of vegetable oil and fry up your sausage or meatballs until cooked through.
• Add the meat to the simmering sauce, along with any optional meats (recommended) mentioned in ingredients.
• Now, this is an important, not to be left out, step: Add chopped onions and garlic to pan that meat was fried in.
• Do not drain anything before adding onions and garlic-- there should be some drippings/oil left in the pan!
• Fry onions and garlic until tender and aromatic.
• Remove pan from heat.
• Another important step, not to be left out: Add about 1/2 cup water to the pan and swish around, combining the leftover drippings and onion and garlic.
• Pour and scrape it all into the simmering sauce.
• Stir to combine.
• Let simmer for 3 hours or until desired consistency, stirring occasionally.
• I keep mine only half way covered, so it cooks down and gets thick and rich.
• Remove pepperoni, chicken and ribs if used.
• Remove meat from bones of chicken and ribs and add back to sauce in small shreds.
• Discard pepperoni, eat it, or chop it up and add it back to sauce.
• Serve over your favorite pasta and enjoy.