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Grandma Sciarillo's Meat Sauce This is my great-grandma's meat sauce.  She had been making it since the 1920s and my family has been making it ever since.  My grandma wrote it down around 1960.  I had to scan the fragile 50-yr old paper in my scanner to preserve the original notes on making it.  Obviously, filtered water, fresh garlic, and high-quality ingredients make a better meat sauce for your spaghetti and your meatball subs. Meatballs 1 lb ground beef (I use the 20% fat stuff) 1 lb pork sausage (I used Farmer John's Pork Sausage - 1 lb package) 8 oz Bread Crumbs - Italian _style_ package is best 2 eggs 4 crushed garlic cloves (I use a garlic press with fresh cloves) 1 tsp Hot Pepper Flakes 1 TBSP Dried Oregano Sauce 2 6oz cans tomato paste + 32 oz water 3 28oz cans Crushed Tomato in Puree + 56oz water 3 TBSP dried Italian Seasoning Mix 2 TBSP salt Pepper 8 crushed garlic cloves (I use a garlic press with fresh cloves) Other Olive Oil & + 4 chopped garlic cloves & 1 diced onion + 1 TBSP Salt 8 pork sausages (I prefer Hot&Spicy Italian Sausages) 1 10-quart stainless-steel pot Mix the meatball ingredients, then roll out the meatballs.  Video on construction of meatballs: http://video.about.com/italianfood/How-to-Make-Meatballs.htm. Concentrate on the part where he rolls out the meatballs with his hands.  His recipe won't make good meatballs for spaghetti - not enough fat, so not enough meat flavor to the sauce. Gently Saute the oil/garlic/onions/salt on low heat for 10 minutes. Remove the garlic/onion from the oil with a slotted spoon, then use that oil to brown the meatballs and sausages on med heat.  You want it brown/caramelized, not burnt on the outside of the meat stuff.  Set the meat aside.  It will take 3 batches to brown everything in your 10- quart pot. In the same pot, drop in the 2 cans of tomato paste and the 32oz of water.  Boil on med for 20-30 minutes, up to 45 min if you have the time.  Use a spoon to get all the crusty bits off the bottom of the pot (that is all flavor!) as you boil. Next, add the 3 cans of puree and 2 cans of water.  Bring to a boil, then add in the meatballs and sausages, garlic, dried seasoning, salt and pepper.  Boil with the lid askew over the pot for an hour on med- low heat.  That is about it.  Pull out the meatballs and sausage, pour the sauce into some large jars, and you got meat sauce and meat for 2-3 nights for 4 people. Suggested Servings: make meatball subs with garlic bread and cheese one night, and spaghetti another night.

Grandma Sciarillo's Meat Sauce This is my great-grandma's meat sauce.  She had been making it since the 1920s and my family has been making it ever since.  My grandma wrote it down around 1960.  [snip] Interesting.  They had dried Italian seasoning mix in the 1920s? I'll bet your great grandma had a favorite brand of tomato paste and tomatoes in puree.  Wouldn't know which it was, would you?     -aem

Grandma Sciarillo's Meat Sauce This is my great-grandma's meat sauce.  She had been making it since the 1920s and my family has been making it ever since.  My grandma wrote it down around 1960.  I had to scan the fragile 50-yr old paper in my scanner to preserve the original notes on making it.  Obviously, filtered water, fresh garlic, and high-quality ingredients make a better meat sauce for your spaghetti and your meatball subs. Filtered water makes a better meat sauce? Where do you live? Outside of the U.S.? Karen

Grandma Sciarillo's Meat Sauce This is my great-grandma's meat sauce.  She had been making it since the 1920s and my family has been making it ever since.  My grandma wrote it down around 1960.  I had to scan the fragile 50-yr old paper in my scanner to preserve the original notes on making it.  Obviously, filtered water, fresh garlic, and high-quality ingredients make a better meat sauce for your spaghetti and your meatball subs. Filtered water makes a better meat sauce? Where do you live? Outside of the U.S.? Karen Yes, she would dry majoram, thyme, oregano, basil, mint, chives, and cilantro in the summer (that I know of), and her notes say she used dried oregano/basil/majoram in her meat sauce.  I don't know about dried Italian seasoning mix.  I use the mix cause Grandma uses it - she said it was easier than making her own dried herbs.  Sheesh - you people sure are stupid picky if everything isn't explained in detail. My local tap water has a LOT of minerals - enough to make your glass cloudy the first 30 seconds after you pour from the tap.  I find it messes with flavors in food and drinks.  Thus, filtered water (reverse osmosis is what the kitchen has) doesn't interfere with flavor. Again, what a fucking stupid picky thing to post. These 1st 2 replys were as stupid as someone posting your spelling mistakes.  I got an email with _link_s to other recipes - apparently this is called 'Italian Gravy' - now that was a helpful reply.  These 2 are about as helpful as the cat running between your legs as you go up the stairs. I have no idea what her favorite canned brand(s) were... apparently, raising 8 children in depression-era NY meant she used whatever was cheap or free, so I doubt it was anything fancy.  I prefer San Marzano canned tomatos, but that is a rare treat for me - $3 per can vs the on- sale stuff for $1 per can - it is a lot more economical to use the $1 per can stuff.  Same goes for the other ingredients.  Fresh garlic is no problem, but I tend to use the on-sale ground beef and generic brand pork sausage more often than not.  And since I make bread about 1x/year, I use canned bread crumbs 99% of the time that I buy on sale.  I did make my own crumbs to make the meatballs last night, but the flavor difference is pretty minimal, so I don't do that often.

In, what a fucking stupid picky thing to post. These 1st 2 replys were as stupid as someone posting your spelling mistakes.   Well, replies is spelled incorrectly and you're not a very nice contributor. Karen

I have no idea what her favorite canned brand(s) were... apparently, raising 8 children in depression-era NY meant she used whatever was cheap or free, so I doubt it was anything fancy.  I prefer San Marzano canned tomatos ..... Since the sauce is basically a matter of opening cans, the brand of paste and puree can make a big difference nowadays.  There have been some taste comparisons and while preferences vary the interesting thing is that there are very apparent differences among brands.  So it was not entirely an idle question.  Costco sells Muir Glen canned tomatoes at a decent price, by the way.  They are the best tasting I've found short of the imported Italians.     -aem