Termy
Senior Cook
I cannot call this a recipe because I can't nail down all the amounts etc.
Even so, I figure a nice pot of sauce worth even making is about 48oz. sauce, canned but a good brand, Cento or whatever with NO SUGAR. long with that goes almost as much canned whole tomatoes, and as you put them in you cut them in half. But all that comes later.
First, in a small pot put water. Then take dried rosemary and fennel seeds and make a bag for them out of a coffee filter. Boil until the water get dark. Retain bag for future use, they work several times. It method keeps those ungrindable, unchewable, get stuck in your teethable little stems out of the sauce. The fennel seeds are not as bad but just stick them in there.
Once that is ready, you have been cutting up onion and garlic, at least a whole one each and have put them in the food processor, they go in that rosemary tea. They cook as you prepare the spices. Now for the batch size I said, the spices are;
1 tbsp.+1 tsp. Oregano
1 tbsp.+1 tsp. Basil
1 tbsp.+1 tsp. Thyme
1 tbsp.+1 tsp. Celery seed
2 tsp Cayenne ground (or lil bit mo...>:->)
Once all that is in, it is time to make the meatballs.
Of course you need everything there, meat, egg(s), breadcrumbs without sugar, Little bit mozzerella and romano.
Process up another, wait, what scale are we on ? If you like the meatballs you'll love having extras, so.. With all the ingredients, one meatball is approximately one ounce. They can be bigger but this is a nice size, want more take another.
So a "pound" of ground meat makes 16. Our pounds are a bit big here. Probably closer to ½kg.
So that warrants ½ a big onion and ½ a garlic.
First mix all the dry stuff up with the meat. Onion, garlic, cheeses, (to taste) everything but the egg and the breadcrumbs. For a whole pound two eggs is warranted. So then after that is mixed in and thoroughly all over you you start adding breadcrumbs until it reaches the consistency you want - have to make spheres, remember ?
Once that is done it goes into a fry pan and is fried, or some people put them in the oven but I am not sure it works as well.
Then the sausage, hot or mild, please no sweet. The best one around her I found was Lou's, it comes in package with four links, longer than a CD width but not, well almost a 45 record, they called them 7" and that sounds close. So since i got 16 balls, I cut each link into ¼ths. Now I got 16 and 16. Fry up sausage and throw in, cook a couple more hours.
In fact, on cooking; With or without meat this stuff will scum up because of the tomatoes. Leave it for a time. Let some grease come up and make it dark and one piece that comes right out BUT LEAVE THE GREASE and in fact stir it in.
If it is not thick enough leave the lid off.
Sometimes I have added pieces of pork, (8, or 12, or...) but have not lately, didn't feel like it. And I am sick of pork loin. Y'know, complain about meat that has too coarse a grain, and then get this you will be sorry what you asked for. I used to put in western style ribs, which I think is/was shoulder. They had them boneless or not. Haven't seen them in a while
Anyway, probably a good time to start the rest, salad, garlic bread, and the spaghetti. Now this is kinda important. When you make the pasta it will still be full of water. You put it on the plate looks nice and dry and when the sauce goes on there is a bunch of water at the bottom of the plate. That is because the weight of the water squoze out the moisture in the pasta. So what many do is to bake the pasta after it is done.
Licensing: License has a rule that the first time this sauce is eaten when first made, that it will be eaten with spaghetti, though linguini or angel hair is fine. This only applies to the first time.
T
Even so, I figure a nice pot of sauce worth even making is about 48oz. sauce, canned but a good brand, Cento or whatever with NO SUGAR. long with that goes almost as much canned whole tomatoes, and as you put them in you cut them in half. But all that comes later.
First, in a small pot put water. Then take dried rosemary and fennel seeds and make a bag for them out of a coffee filter. Boil until the water get dark. Retain bag for future use, they work several times. It method keeps those ungrindable, unchewable, get stuck in your teethable little stems out of the sauce. The fennel seeds are not as bad but just stick them in there.
Once that is ready, you have been cutting up onion and garlic, at least a whole one each and have put them in the food processor, they go in that rosemary tea. They cook as you prepare the spices. Now for the batch size I said, the spices are;
1 tbsp.+1 tsp. Oregano
1 tbsp.+1 tsp. Basil
1 tbsp.+1 tsp. Thyme
1 tbsp.+1 tsp. Celery seed
2 tsp Cayenne ground (or lil bit mo...>:->)
Once all that is in, it is time to make the meatballs.
Of course you need everything there, meat, egg(s), breadcrumbs without sugar, Little bit mozzerella and romano.
Process up another, wait, what scale are we on ? If you like the meatballs you'll love having extras, so.. With all the ingredients, one meatball is approximately one ounce. They can be bigger but this is a nice size, want more take another.
So a "pound" of ground meat makes 16. Our pounds are a bit big here. Probably closer to ½kg.
So that warrants ½ a big onion and ½ a garlic.
First mix all the dry stuff up with the meat. Onion, garlic, cheeses, (to taste) everything but the egg and the breadcrumbs. For a whole pound two eggs is warranted. So then after that is mixed in and thoroughly all over you you start adding breadcrumbs until it reaches the consistency you want - have to make spheres, remember ?
Once that is done it goes into a fry pan and is fried, or some people put them in the oven but I am not sure it works as well.
Then the sausage, hot or mild, please no sweet. The best one around her I found was Lou's, it comes in package with four links, longer than a CD width but not, well almost a 45 record, they called them 7" and that sounds close. So since i got 16 balls, I cut each link into ¼ths. Now I got 16 and 16. Fry up sausage and throw in, cook a couple more hours.
In fact, on cooking; With or without meat this stuff will scum up because of the tomatoes. Leave it for a time. Let some grease come up and make it dark and one piece that comes right out BUT LEAVE THE GREASE and in fact stir it in.
If it is not thick enough leave the lid off.
Sometimes I have added pieces of pork, (8, or 12, or...) but have not lately, didn't feel like it. And I am sick of pork loin. Y'know, complain about meat that has too coarse a grain, and then get this you will be sorry what you asked for. I used to put in western style ribs, which I think is/was shoulder. They had them boneless or not. Haven't seen them in a while
Anyway, probably a good time to start the rest, salad, garlic bread, and the spaghetti. Now this is kinda important. When you make the pasta it will still be full of water. You put it on the plate looks nice and dry and when the sauce goes on there is a bunch of water at the bottom of the plate. That is because the weight of the water squoze out the moisture in the pasta. So what many do is to bake the pasta after it is done.
Licensing: License has a rule that the first time this sauce is eaten when first made, that it will be eaten with spaghetti, though linguini or angel hair is fine. This only applies to the first time.
T