Grandma's Marinara, Spaghetti and Meatballs

What's not to love end of summer, fresh garden plum tomatoes and angel hair pasta or spaghetti any style. Fresh herbs from the garden, basil, parsley, oregano, fresh grown bulb garlic, the only thing missing now, Grandma, her memory of food lives on forever..... This is a meatless sauce, if you want to serve meat.

Fry the meatballs or sausage, pour some sauce over them. Do not add meat to the sauce that is the authentic way.

My Dad made the best sauce too, Grandma taught him well.

My dad was able to almost duplicate her sauce but Grandma still holds the trophy of excellence.


Here is as close as it gets to her perfection! Simplicity, nothing unusual, just what she had to work with.


Good Ole Fashion Italian Cooking at it's finest.

Grandma always made things from simple ingredients

Back in the 1900's, grandma came from Rome, Italy when she was 17 years old.


My dad was born in 1912. Grandma and Grandpa were from the depression era.


We grew up eating inexpensive meals like this one often.


Today they are gourmet and a delicacy to make it authentic.


I am extremely proud to cook in her memory, everything to us is a banquet of love.

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Easy Meals

Even if you never attempted homemade sauce, you are seriously missing out.


Grandma's Marinara, Spaghetti and Meatballs Recipe is by far my favorite spaghetti and meatballs I ever had.


It's an easy tomato sauce to make with very few ingredients, all fresh, healthy and simplified.


If you love Italian food, this marinara sauce is a great start on making a fresh tomato sauce.

sauce, tomato, spaghetti, meatballs, Italian, marinara, fresh tomatoes, plum

pasta, macaroni, italian food

Italian

Author: Claudia Lamascolo

Fresh Plum Marinara Sauce: ( a meatless sauce)

prep time: 25 minscook time: 45 minstotal time: 70 mins

A quick fresh plum tomato sauce with spaghetti and meatballs

ingredients:

10 Roma (plum) tomatoes, peeled and finely chopped ( Tip; place whole tomatoes in boiling water for 15 minutes. Add to ice water the skins will fall off)

1/4 cup finely chopped fresh basil

3 fresh garlic cloves, chopped

1/4 cup chopped fresh parsley

1 teaspoon sea or kosher salt

1 teaspoon ground black pepper

1/4 teaspoon red pepper flakes

3 tablespoons extra-virgin olive oil

1/4 cup white wine

instructions:

I use a food processor for the tomatoes. (If you prefer to remove the skins, place tomatoes in boiling water for ten minutes, remove and immediately put into iced water. Peel the skins with a sharp knife, you can also squeeze out the seeds.) Saute garlic in extra virgin olive oil, add seasonings, tomatoes, simmer in pot for 15 minutes add wine parsley and basil. Cook for 15 more minutes. Serve over your favorite pasta. We use angel hair spaghetti or vermicelli cooked to package instructions.

Click here for MEATBALL RECIPE

calories
270

fat (grams)
6

sat. fat (grams)
2

carbs (grams)
8

net carbs
5

protein (grams)
6

sugar (grams)
4

Created using The Recipes Generator

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