I grew up in a Sicilian-American family. All four of my grandparents emigrated from Sicily at the turn of the last century. Both of my grandmothers and my paternal grandfather were amazing cooks. And my mom made many of their recipes for us too. I still make a lot of their flavorful, rich and satisfying dishes.
This one is a perennial family favorite and I made it a lot the past few years after my Mom died and my Dad was living nearby. It’s been a while since I made it and since I made meatballs with my grandkids, Max who is nine, and Lainey who is six, yesterday I was inspired today! The meatballs were Max’s request because he want to bring them for his school lunch!
This sauce was traditionally made every single week on Sunday and on Thursday, and believe me, everyone loved having it twice a week…and leftovers in between! We got to choose what kind of pasta we wanted. Mom would say, “Do you want spaghetti or fancy macaroni?” I can still hear her calling out to us….
Here it is for your enjoyment!
SICILIAN TOMATO SAUCE
Two 28 oz cans crushed tomatoes (I use Cento brand Organic)
Two 28 oz cans peeled whole San Marzano tomatoes (also Cento)
Two 6 oz cans tomato paste (I used Publix Greenwise organic)
2-3 Tablespoons dried basil, crushed between your palms to release its flavor
1 teaspoon garlic powder
1 Tablespoon sugar
Scant ½ teaspoon baking soda
Salt and pepper to taste
Fresh basil leaves
Spray a large pot with cooking spray. Add in the cans of tomatoes. *You can crush the San Marzano tomatoes by hand squeezing them, or use an immersion blender after adding them to the pot. (I do both to get the texture I like.)
Then fill one of the 28 oz cans THREE times with water and add it. Fill EACH of the two 6 oz cans three times with water, stirring to get the remaining tomato paste out of them, and add that. Add the salt, pepper, sugar, basil and garlic. Stir and bring to a boil. Now add the Baking SODA (not Baking Powder!!) and stir it in. It will foam the sauce for a minute. (This reduces the acidity of the tomatoes.)
Lower the heat to a simmer and leave the cover off the pot for now.
SICILIAN MEATBALLS
2 lbs ground chuck (85%) I use grass fed these days
4 slices stale bread—leave it out overnight to dry out if necessary
2 eggs
½ cup grated Pecorino Romano cheese
2/3 cup breadcrumbs (I use Progresso)
½ teaspoon garlic powder
2 Tablespoons dried basil
Pre-Heat oven to 400 degrees F
Soak the stale bread in a bowl of water. Put all the other ingredients into a large bowl. Squeeze the water out of the bread and crumble into the bowl with your hands. Use your hands to mix this all gently until well combined. (I use disposable plastic gloves).
Line a baking sheet with aluminum foil or parchment paper. If using foil, spray with cooking spray. Roll the meat mixture into balls about 1 ½ inches or so in diameter and place on baking sheet. Spray them with cooking spray and bake for 20 minutes until cooked through. When done, gently place them into the simmering sauce.
ITALIAN SAUSAGE
Turn oven to Broil.
2 pounds of Italian sausage, pricked with fork on both sides.
Place on baking sheet with foil sprayed with cooking spray.
Place baking sheet on second rack from the top of the oven.
Broil for about 5 minutes, then turn them over, and go for another 5 minutes, watching that they do not burn.
Cut links in half and gently place into the simmering sauce.
Leave lid half on the pot and reduce heat further to a gentle simmer and allow to cook for 2 hours, stirring it once in while. When it’s done cooking add the fresh basil leaves.
Serve with pasta or zoodles, etc. of your choice, topped with the grated cheese of your choice.
Mangia bene!!
As always, I hope you SPARKLE!!
Janice Masters, The Shaman Mama
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