Calling all Italian's or anyone that makes their own homemade sause

[3mickeymom]

-no one mentioned this so I thought I would add that my Italian Aunt added a whole peeled carrot to the pot while the sauce was cooking. She then removed it and said not to eat it because it absorbed the acid but sweetened the sauce. I have always done this just because it is a tradition and seems unique.
- We also cook our meatballs in the sauce to add flavor.
-Also unique,I use grated hot dog rolls in my meatballs as well as store bought breadcrumbs. Makes the meatballs moist. My Aunt owned a little luncheonette, so left over hot dog rolls were probably plentiful.
- I cook my sauce/meatballs in a large crockpot, after browning the meatballs on the stove. So much easier,no stirring, no burning. You can leave the house and have a great meal when you return.
-When making loads of meatballs, I brown them in the broiler.
-Maybe it is just my family but they would never eat meatballs from a bag. Make them together, it will go faster. Sing some Italian songs while rolling. Have fun!

 

[mjkacmom]

I always make a big batch and freeze in smaller containers the size I'd want for one meal. It's great to have in the freezer for an easy weeknight meal! Just cook up some pasta and you're done!

I'd never make a batch for one meal - I always have some in the freezer, except during the summer. I made my first fall batch last week.

 

[Happiest mommy]

when freezing sauce can you freeze with or without meatballs? and what is the best way to freeze sauce in baggies/freezer storage ware which brand and can meatballs also be frozen? TIA

 

[ENSOCK]

This is mine:
1 can of tomato paste
2 lbs of ground meat
2 cans of tomao sauce
1 large can of diced tomatos
2 large onions chopped
1 bellpepper chopped
3 cloves of garlic chopped
1/4 cup of sugar

saute the ground meat, drain then add the onions and peppers. Add the tomato products, sugar and italian seasonings, salt and pepper to taste.

Cook on low for 1-2 hours. The longer it cooks the better.

for Meatballs:
gound meat
bread crumbs
1 egg
splash of milk
seasonings to taste

Mix together then bake at 350 until brown. drop into the sauce then let cook.

 

[Mrs. Charming]

My family isn't Italian, but we come from a town that is primarily Italian. Here's the recipe my parents have used for years:

1 29-oz can of Contadina (sp?) brand crushed tomatoes
1 small can of Contadina brand tomato paste
Italian seasoning
2 cloves of garlic
onion powder
Salt & pepper
a pinch of sugar
A few shakes of parmesean cheese

Cook on high until it boils, then simmer on low for at least 1 hour, the longer the better. My father starts his sauce at 7am and cooks it until 4pm.

This is pretty much mine too.

 

[3DisneyBuggs]

My family jars our own tomato sauce every August. If we are running low of our sauce stock, we buy cans of whole peeled tomatoes. Tuttorosso is good but we also use Redpack. We put the tomatoes in a blender and puree. For any sauce, I saute in olive oil onions and then garlic. I add the sauce, some basil and salt and pepper. If I'm making "gravy", I first brown sausages along with the onions and then add the meatballs once the sauce starts boiling.

Here is a meatball hint- don't use bread crumbs. I leave sliced white bread on the counter while I start the sauce. After adding the ground beef, egg, salt, pepper, garlic, parsley and cheese, I soak the bread slices in water and add those to the mix. The meatballs come out nice and moist.Always fry your meatballs in olive oil- you don't need too much oil either. Happy cooking!!

 

[TLuvsD]

For freezing the sauce, I let it cool a little, then put in quart size ziploc freezer bags. I do not freeze the meatballs in the sauce. It works for us.

For the meatballs, I freeze them in gallon ziploc bags--lay them on a cookie sheet or somewhere flat in the freezer until frozen, that way they don't get broken apart. Mostly I just mix them up when we need them.

 

[pixiewings71]

I don't use a recipe either, I just add what I have and cook it up. I rarely use meat, my sauce is more a marinara style. It must be good, my future son in law's Mom is full Italian and he likes my sauce....unless he's lying. LOL Just because someone says they don't have a recipe that doesn't mean they are lying, they may not have a recipe to share. Mine is basically tomato sauce, garlic, onion, italian seasonings, if I have bell peppers or mushrooms I add that too but I don't measure, I just eyeball it and see what happens. I actually do that with most of my recipes, the only time I really measure is when I'm baking. So what I do is saute the onion, garlic & whatever other veggies I want to add in a pan, then I just add the tomato sauce and seasonings to taste, let it simmer for about 10 minutes and it's good to go. Fast and easy and it's good every time.

 

[Minnesota!]

I'm sure it's tasty, but living in a very Italian area, I have never heard of gravy with celery salt, chili powder, pepperoni, tomato juice, or tomato soup!

I never said it was handed down from Italians

It's been handed down for a few generations on my NORWEGIAN side of the family It's damn good... but I make sure I never say it's "Italian influenced" lol.

Same with my chili recipe from the same generations - it's SO mild that I preface it by saying it's Norwegian style.

But honestly, it tastes better than most sauces I have had made by Italians or at Italian restaurants. It's a bit thicker, and not so sweet. I add red pepper flakes to it these days.