Grandma's Old Italian Spaghetti Sauce with Meatballs

7
cherbear 1

"Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite."

Ingredients

8 h servings 599 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 599 kcal
  • 30%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 46.2 g
  • 92%
  • Cholesterol:
  • 319 mg
  • 106%
  • Sodium:
  • 1437 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
  2. Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
  3. Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
  5. Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.
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Reviews

7
  1. 7 Ratings

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I grew up in Little Italy in Boston. I knew better than to try another gravy recipe other than mine, but I thought I would try something new. I added chicken broth instead of water and doubled i...

Way way too bland and not enough water or broth . I agree woith the other cook I am Italian, my Grandparents came from Italy I use pork neckbones or pork ribs or rib ends and lots of herbs & s...

The recipe was absolutely delicious. It was long process. I did everything in the morning then let it cook all day. For a real italian recipe this nailed it. I did make a few minor changes based...

This is the best recipe for spaghetti sauce that I have found.. Excellent! What a flavor the pigs feet and pork neck bones give the sauce. Thanks so much for sharing it!

Like all cooks we use recipes as a base. I added a couple of spices to the sauce and deleted the pigs feet. I did use the pork neck bones. I did not leave to whole bones in the sauce. I pulle...

only made the meatballs and used jarred sauce to finish cooking them in. pretty good, make sure to squeeze as much water out of the bread as possible. I had to be very careful to keep the meatba...

I don't do the pigs feet but I do roast & freeze neck bones so I can have them on hand when I want to make sauce. If you are worried about little pieces of bone in your sauce tie them up in a p...