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Rocco's Mama's Marinara

Source of Recipe

ruffino


List of Ingredients

1 1/2 tsp olive oil
1 clove garlic, chopped
1 small vidalia onion, chopped
1 can tomato puree *
1 can crushed tomatoes *
8 oz tomato paste
1 tsp salt
1 tsp chili flakes
1 Tbl sugar
1 sprig basil, roughly chopped

* Original recipe does not state size




Recipe

Heat the olive oil and add garlic and onion. Saute until both are soft, but not browned. Add the puree, crushed tomatoes , tomato paste and stir well. Bring to a low simmer. Season with salt, chili flakes and sugar. Add the basil to the sauce and continue to simmer for about an hour, until sauce is thickened slightly.

Makes about a quart


And another version

Mama's Meatballs and Tomato Sauce
Serves 4 to 6

For the tomato sauce:

1 tablespoon olive oil
1/4 onion, chopped
28-ounce can crushed tomatoes
28-ounce can puréed tomatoes
12 fresh tomatoes, chopped
1/2 cup fresh basil leaves, torn by hand
Salt and fresh pepper, to taste

For the meatballs:

1/2 cup chicken stock
1/2 large sweet onion, rough chopped
4 cloves garlic, rough chopped
1/2 bunch parsley, chopped
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup breadcrumbs
5 eggs, lightly beaten
1/2 cup grated Parmigiano Reggiano cheese
2 to 3 pinches chili flakes
2 to 3 pinches salt
Olive oil, to coat hands and for browning meatballs
Cooked spaghetti (optional)

Make the sauce: Heat oil in a large saucepan. When oil is hot, sauté onions until translucent. Add the crushed, puréed and chopped tomatoes and basil, and simmer for 30 minutes. Season with salt and fresh pepper; set aside.

Make the meatballs: Place the chicken stock, onion, garlic and parsley in a blender and purée. Set aside.
Place the meat, breadcrumbs, eggs, grated cheese, chili flakes and salt in a large bowl. Add the puréed chicken-stock mix. Using your hands, gently but thoroughly combine all ingredients, being careful not to overmix the meat.

Coat your hands with a little olive oil and form the meatballs.

Pour oil in a large skillet to a depth of about 1/2 inch and place over medium-high heat. When the oil is hot, brown the meatballs, turning once. Add as much of the tomato sauce as you desire, and bring to a simmer. Cook until meatballs are done. Serve over spaghetti, if desired.