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Return to November 13, 2009
Return to November Recipe Index
Nancy, Tracy from Pa needs a great
recipe for meatballs. Here is one of John Schewmann's that
he would post in his grocery ads in the 1950's. It was
recently published in the
Times-Picayune of New Orleans' post Katrina cookbook,
"Cooking Up a Storm: Recipes for Recovery from the
Times-Picayune of New Orleans." It is a very long-simmered,
old-fashioned red gravy...
John Schwegmann's Real Italian Meatballs and Spaghetti
SAUCE
1 stick butter
1 cup chopped green onions
2 jumbo onions, chopped
1 cup celery, chopped
2 cups bell pepper, chopped
1/2 cup parsley, chopped
5 toes garlic, chopped fine
2 tablespoons Italian dry seasoning
5 fresh bay leaves
1 (28-ounce) can whole peeled Italian tomatoes
3 (6-ounce) cans tomato paste
3 (8-ounce) cans tomato sauce
1 teaspoon sugar
Salt and pepper to taste
MEATBALLS
2 pounds fresh ground beef, coarsely ground if desired
1 cup chopped green onions
1 jumbo onion, chopped
2 cups chopped celery
1/2 cup chopped parsley
1 cup bell pepper, chopped
5 toes fresh garlic, chopped
6 whole eggs
1 cup Italian bread crumbs
Salt and pepper to taste
To make sauce: Sauté vegetables and seasoning in butter for
about 15 minutes in a large iron pot, then add whole
tomatoes. Cook slowly for 1 hour, then add tomato paste and
sauce, and salt and pepper to taste. Let simmer 2 hours. Add
sugar, and let simmer another 2 1/2 hours.
Prepare meatballs by mixing all ingredients together. Roll
into 1½- to 2-inch balls. Sauté in 1 cup of olive oil until
nicely brown. Set aside.
Add meatballs to sauce and continue simmering another 30 to
45 minutes. Serve over spaghetti (cooked al dente) and top
with freshly grated Romano cheese. For a complete meal,
add a green salad, some crisp French bread and a good red
wine.
Betty in MS
http://www.nancyskitchen.com
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