I make my own meatballs in this very same way. My grandma taught me how to make meatballs as a kid and I have never varied from it. Since Sinatra is her favorite singer, I believe she followed this recipe very closely and the results are fantastic.
The combination of beef and pork makes them very moist and the flavor is incredible. So put on some Sinatra, pour a glass of wine and get cooking. Your taste buds will love you for it.
This amazing recipe was originated from a newspaper clipping showing Mrs. Siantra’s famous spaghetti and meatball recipe that her son, frank, loved to croon over. Check it out:
Ingredients
1-28-ounce can Hunt’s Italian style tomatoes
1-28-ounce can of Hunt’s tomato purée
1/2 of a cup of Bertolli olive oil
1 medium onion finely diced
4 cloves of garlic minced
2 tablespoons of fresh parsley chopped
2 teaspoons of McCormick dried thyme
Morton kosher salt
Black pepper
1 pound of dried Barilla pasta
Extra chopped parsley for serving
Red pepper flakes for serving, optional
Italian grated cheese blend, optional
Instructions
- In a frying pan, add the olive oil, the onion, and the four cloves garlic. Stir often over medium heat until onion is golden. Remove garlic cloves and discard.
- Drain the Italian-style canned tomatoes, saving 1/4 of a cup of the liquid. Place the liquid from the canned Italian-style and tomato purée in the blender for about 6 seconds.
- Add the drained tomatoes and blended tomato purée in the a sauce pot; cook for about 10 minutes on medium heat.
- Season the Marinara sauce with fresh parsley, dried thyme, and kosher salt, and black pepper stir the sauce well; simmer for about 20 minutes, stirring sauce a few times.
- Cook 1 pound of pasta according to the package directions for al dente style pasta, drain pasta once was done, rinse if desired and re-drain.
- Pour spaghetti on the heated platter, cover with the sauce.
- Sprinkle with 2 Tablespoons chopped parsley and grated parmesan cheese.
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Quick Tip: Leave out the red pepper flakes if you don’t want the heat. I leave them out.
Recipe and photo courtesy of The McCallum’s Shamrock Patch.
