3 tbsp. olive oil
1 sm. onion, chopped
1 tsp. parsley, minced
2-3 cloves of garlic
1 tsp. sugar
1 tsp. oregano (optional) I hate oregano
3 lg cans peeled or crushed Italian tomatoes
1 lg can puree
2 cans sm. tomato paste dissolved in water (I use the paste cans to add 2 cups water)
1 tsp. basil
Salt & pepper to taste
1. Golden brown garlic, onion and parsley in olive oil in a heavy saucepan.
2. Add tomatoes, tomato paste, sugar, salt and pepper and simmer about 20 minutes.
Stir occasionally with wooden spoon. Add a little water (wine can be used),
if sauce thickens too much.
3. Add basil and oregano and simmer, covered 10 minutes. This sauce is sufficient for 1-2 pounds pasta.
Meatballs and sausage can be added.
Let it cook on a very low setting for about 4 hours. Uncovered.
Stir every 5-10 minutes. Don't let it burn.
Ratzo's Italian Meatballs
2 lbs. ground beef (extra lean)
2 eggs, well beaten
1/2 c. Italian seasoned bread crumbs
4 tbs. Romano cheese, grated (imported preferred)
pinch of salt
Black pepper to taste
1 tsp. garlic powder
Mix all ingredients well and shape into golf-ball size.
Place in a non-stick frying pan coated with olive oil.
Fry for about for 15 minutes, rolling them every few.
Makes about 18-20 meatballs
Strain grease, but leave left over meat in pan (the burnt stuff)
Put back on the stove, add a little dry red wine (cooking wine).
Simmer and scrape the pan, and dump all of it into sauce.
Make a some a spaghetti
This is my Grandmothers Gravy recipe from Sicily. Enjoy!
1 sm. onion, chopped
1 tsp. parsley, minced
2-3 cloves of garlic
1 tsp. sugar
1 tsp. oregano (optional) I hate oregano
3 lg cans peeled or crushed Italian tomatoes
1 lg can puree
2 cans sm. tomato paste dissolved in water (I use the paste cans to add 2 cups water)
1 tsp. basil
Salt & pepper to taste
1. Golden brown garlic, onion and parsley in olive oil in a heavy saucepan.
2. Add tomatoes, tomato paste, sugar, salt and pepper and simmer about 20 minutes.
Stir occasionally with wooden spoon. Add a little water (wine can be used),
if sauce thickens too much.
3. Add basil and oregano and simmer, covered 10 minutes. This sauce is sufficient for 1-2 pounds pasta.
Meatballs and sausage can be added.
Let it cook on a very low setting for about 4 hours. Uncovered.
Stir every 5-10 minutes. Don't let it burn.
Ratzo's Italian Meatballs
2 lbs. ground beef (extra lean)
2 eggs, well beaten
1/2 c. Italian seasoned bread crumbs
4 tbs. Romano cheese, grated (imported preferred)
pinch of salt
Black pepper to taste
1 tsp. garlic powder
Mix all ingredients well and shape into golf-ball size.
Place in a non-stick frying pan coated with olive oil.
Fry for about for 15 minutes, rolling them every few.
Makes about 18-20 meatballs
Strain grease, but leave left over meat in pan (the burnt stuff)
Put back on the stove, add a little dry red wine (cooking wine).
Simmer and scrape the pan, and dump all of it into sauce.
Make a some a spaghetti
This is my Grandmothers Gravy recipe from Sicily. Enjoy!
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