Friday, September 14, 2012

Grandma's Marinara, Spaghetti and Meatball Recipe


What's not to love end of summer, fresh garden plum tomatoes and angel hair pasta or spaghetti any style. Fresh herbs from the garden, basil, parsley, oregano, fresh grown bulb garlic, the only thing missing now, Grandma, her memory of food lives on forever.....  This is a meatless sauce, if you want to serve meat.
Fry the meatballs or sausage, pour some sauce over them.. Do not add to the sauce.

My dad was able to almost duplicate her sauce but Grandma still holds the trophy of excellence.
 Here is as close as it gets to her perfection! Simplicity, nothing unusual, just what she had to work with.
Good Ole Fashion Italian Cooking at it's finest.


Fresh Plum Marinara Sauce:  ( a meatless sauce)

10 Roma (plum) tomatoes, seeded and finely chopped
1/4 cup finely chopped fresh basil
3 fresh garlic cloves, chopped
1/4 cup chopped fresh parsley
1 teaspoon sea or kosher salt
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
3 tablespoons extra-virgin olive oil
1/4 cup white wine


Click here for MEATBALL RECIPE

Pasta of Choice we prefer Angel Hair or Spaghetti



I use a food processor for the tomatoes. (If you prefer to remove the skins, place tomatoes in boiling water for ten minutes, remove and immediately put into iced water. Peel the skins with a sharp knife, you can also squeeze out the seeds.) Saute garlic in extra virgin olive oil, add seasonings, tomatoes, simmer in pot for 15 minutes add wine parsley and basil. Cook for 15 more minutes. Serve over your favorite pasta. We use angel hair spaghetti or vermicelli cooked to package instructions.


+claudia lamascolo  Author



Click here for MEATBALL RECIPE
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