![]() Maybe it's because Italy is located on the most perfect piece of real estate in the world -- a boot jutting into the Mediterranean, with a spine of snowcapped mountains, and endless valley and hilltops bathed in sunshine on either side. Maybe it's nationalistic pride, but I think Italian food is the best food in the world because Italy is home to the best ingredients in the world. When life handed Italians lemons, we made Limoncello! Italian food is great because of its simplicity -- basic, peasant food prepared with simple ingredients. And nothing is more Italian -- and more filled with controversy -- than the ever-present tomato-based pasta covering. I don't know what to call it without running afoul of someone's Nonna. Gravy? Sauce? Marinara? Zugu? Cut open an Italian, and it's what we bleed. Whatever you call it, we had it at least twice a week growing up -- Wednesday and Sunday, usually. Mom made GRAVY in what we called the Oh My God Pot -- a stainless steel pot big enough to poach a three-year old child! It seemed like she made the stuff my the drum. Whenever she didn't feel like cooking, mom would take a container out of the freezer . We never, ever seemed to run out. It was a toss-up who dad's pals really came to see -- him or mom (specifically what mom had in the refrigerator or on the stove). The other subject loaded with controversy -- the meatballs. Mom simmered the raw balls in the gravy. She said baking or frying makes your balls tough, so I simmer my balls. My niece, Ashley King, recently moved into her first apartment and started cooking. Her favorite meal? A big plate of pasta and meatballs covered in grandma's gravy. She asked for grandma's recipe. Since I typed it up, I thought I'd share it with the world. I make no claim that this is the definitive recipe, just the one I grew up eating. For me, it's the only one that tastes "right." SHOPPING LIST
GRAVY Pour just enough oil in the bottom of the pot to cover the bottom, 3-4 tablespoons Heat oil on a medium heat until the oil begins to smoke; reduce heat to low; add chopped garlic and gently sauté on low heat for 5 minutes. You want it soft and a little brown. Add 2 cans of tomato puree; fill each can with hot water; add 2 cans of water and stir. Turn heat to high and bring to a boil. Add the oregano, basil, parsley, sugar, salt and pepper. Stir to mix. When it comes to a boil, simmer one hour or more. The longer it simmers, the richer the gravy. MEATBALLS Put ground meat in a bowl; add 1 egg; add bread crumbs; add grated cheese; add 2 tablespoons fresh parsley; add 1 teaspoon salt and 1/2 teaspoon pepper; mix together. If necessary, add more breadcrumbs gradually until the mix holds together. You want it sticky, not slippery. Roll into balls about 2-inches in diameter. Think golf ball. (Be sure to count them for Grandma. She always counted them.) With the gravy gently boiling, slowly drop in the meatballs. Within a few minutes the meatballs will float to the surface in the boiling gravy. Reduce heat to simmer. Partially cover and allow to simmer one hour or more. The meatballs will get more tender the longer they simmer. Cook your pasta according to instructions, drain in the scolapasta. Serve covered with sauce and grated cheese. That’s it. So easy. |
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