Description
I was born in a small mining town in southern illinois. The village had a predominate italian population. Spaghetti was a staple part of their diet. The red marina sauce that they poured over the spaghetti was called succo. This was a time before air conditioning, and all the windows in their houses wee wide open during the summer time. If your nostrils caught a whiff of their succo cooking would make your taste buds dance. If that caught a whiff of their home made cheese, they would dance even harder. To taste a plate of this delicacy was a real thrill. My best friend was italian, and we did our homework together. I had occasion to sample this delicious morsel frequently. When my friend’s mother placed a plate in front of me and said “mange,” i immediately became fluent in italian. Over the years, i have craved this taste. I looked everywhere for a recipe, but there was none anywhere. I couldn’t have asked her for a recipe because she didn’t have one. She couldn’t explain to how to make it because she couldn’t speak english. She had brought the recipe from sicily in her memory. I recalled some of the ingredients. I found a recipe site on the net that if you fed the ingredients it would construct recipes using these ingredients. I got close but not close enough. With the help of some italian friends, i was finally able to construct a recipe of the greatest spaghetti in the world. This recipe is the fruits of my labor. I hope you enjoy it as much as i do. Note from unknownchef86: this is a recipe i adopted in 2006.
Ingredients
- Garlic Cloves
- Italian-style Tomato Sauce
- Italian-style Tomato Paste
- Fresh Parsley
- Fresh Basil
- Ground Beef
- Ground Pork
- Italian Style Breadcrumbs
- Parmesan Cheese
- Garlic Powder
Instructions
- In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil
- Bring sauce to a boil and turn down the heat to simmer
- In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley
- Shape into balls the size of a golf ball
- Try to make 40 meat balls
- In a skillet, fry meatballs in hot olive oil until brown
- Combine the sauce mixture and the meat balls and simmer over low heat for another four hours