Help! I married an Italian

Can anyone help me with sauce recipes?

I have been trying over the years and I think I have a decent sauce after several tries, but I don't think it measures up to greatness.

I am pretty proud of my meatballs I have to say

What are your sauce secrets? How long do you simmer? What types and when do you add herbs? Anything else (carrots, celery, etc?)

Re: Help! I married an Italian

I, too, married an Italian. We're divorced now, but not because of the sauce.

Here's what I used:
Italian Chef

I didn't use the meatball recipe because I found that the Rachel Ray mini-meatball soup recipe makes awesome meatballs.

I would add Italian Sausage to the onion and garlic and get the sauce started. Then I made the meatballs and added them to sauce when they were done. I let cook for another 45 min or so after that.

I'm sure there are more authentic Italian recipes other posters will give, but it's pretty good for an Irish girl.

Re: Help! I married an Italian

Posted by queensgal

Can anyone help me with sauce recipes?

I have been trying over the years and I think I have a decent sauce after several tries, but I don't think it measures up to greatness.

I am pretty proud of my meatballs I have to say

What are your sauce secrets? How long do you simmer? What types and when do you add herbs? Anything else (carrots, celery, etc?)

Re: Help! I married an Italian

One of my big problems is I don't follow recipies - I like to make up my own and just go with it.

For my meatballs, here is the basic idea but i usually use "pinch" etc than exact amounts.

I buy italian bread and break it into small bits and soak it in milk. Sometimes I also mix in a little seasoned breadcrumbs or I just use the italian bread.

I use a equal parts ground beef and pork.

I finely chop up one large onion and saute it in olive oil until the onions are clear and starting to brown. I also saute in about 3 cloves of garlic pressed through the garlic press towards the end of the onions cooking so the garlic doesn't burn.

Then I mix the meat, onions/garlic, eggs (probably 2), bread (squeeze out excess milk), about 1 cup or so freshly grated parm cheese (or romano), a big handful of freshly finely chopped parsley, ground oregano, and fresh basil if I have it. Also sprinkle in salt and pepper. Becareful not to overmix.

Then I roll them into balls, saute them on the stove and then cover in sauce and put in the oven to finish cooking.

Again, I don't measure anything and I just watch a lot of food network and get ideas from them - so I am often not good at sharing recipes - I hope this helps!

Re: Help! I married an Italian

My "everyday" sauce is simple but delicious...

5 cans Tutorosso Crushed Tomatoes
4or5 Country Style Spareribs
1 medium yellow onion chopped
1 tablespoon minced garlic
2 Tablespoons granulated garlic
1/2 cup fresh parsley
Olive Oil

Add Olive oil to pot and Brown Ribs in bottom of large stock pot. Remove ribs..Saute onions until opaque. Add garlic and saute 2 minutes. Add the 5 cans of crushed tomatoes and 2 1/2 cans of water. Add parsley and granulated garlic. Stir well...Put the pork ribs back in sauce. Simmer for 3 hours..stirring occassionally and skimming the sauce of the froth. (which is the fat from the ribs and will make the sauce bitter and can make or break the sauce) Remove Ribs...At this point I will add my meatballs that are alot like yours only I dont saute them first I just drop them into the sauce and let them cook there....I cook them for 1/2 hour or so (depends upon the size of the meatball) Remove meatballs...adjust for seasoning (salt, pepper, maybe a touch more garlic)

I make other variations too. But I think the pork adds a very nice flavor to the sauce...