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Nonna's Spaghetti And Meatball Sauce

For The Sauce:
2 Tablespoons Olive Oil
2 Cloves of Garlic, Minced
1 Small Onion, Chopped Fine
1 Stalk of Celery, Finely Chopped
2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)
Salt & Pepper
1/4 Cup Chopped Basil
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Dried Thyme
1/4 Cup Chopped Fresh Parsley
Dash of Red Pepper Flakes (Optional)
2 (6oz) Cans Tomato Paste
1 Large Can Pureed Tomatoes ( I use 1 (26oz) box Pomi Tomatoes)
About 5 Cups water
3 Tablespoons Grated Parmesan Cheese
1 Pound Of Spaghetti or Pasta of Choice

Brown the meat pieces in the oil until well browned. Add the garlic, onion, and celery and saut� until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.

(see next card)

Nonna's Spaghetti And Meatball Sauce (card 2)

Nonna's Spaghetti And Meatball Sauce (continued)

Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice. Though most people would choose spaghetti, personally I prefer rigatoni or penne. Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table. With the addition of a nice mixed salad and some crusty Italian bread, this pasta dish would easily make a complete meal. I would choose a robust Chianti wine to accompany this meal.

Meatballs:
1 lb. Ground Beef
1/2 lb. Ground Pork or Veal
Salt & Pepper
1 or 2 Cloves Garlic, Minced
2 Tablespoons Fresh Chopped Parsley
2 Tablespoons Grated Parmesan Cheese
1 Egg
1 Cup Soft Bread Crumbs
1/2 Cup Water

Add the bread crums to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce.