Pasta sauce recipe helped keep family together
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MA’S SAUCE AND MEATBALLS Serves 8 FOR MEATBALLS: 2½ pounds lean ground beef 3 eggs, beaten 1¼ cup Italian style bread crumbs 1 tablespoon dried parsley ¼ cup grated Romano cheese 1½ cup
packaged herb stuffing mix A few sprigs of fresh fennel, chopped Salt and pepper to taste Mix ingredients with hands, then slowly add warm water until mix is very moist but still holds its
shape. Form mixture into balls, cover with foil and refrigerate. FOR SAUCE: 1 pound country-style pork shoulder, bone-in preferred 2 29-ounce cans tomato sauce 2 bay leaves Half of a green
pepper, seeds and ribs removed One pinch red pepper flakes Tomato paste to thicken sauce, if needed Water to dilute sauce, if needed ½ teaspoon baking powder INSTRUCTIONS: Preheat oven to
400˚F. Bake pork until browned, turning once, 5 to 6 minutes per side. In a large pot, mix tomato sauce, bay leaves, green pepper and red pepper flakes. Bring to a boil and add raw meatballs
and browned pork. Reduce to a simmer, stirring occasionally, at least two hours. Remove pork and transfer to a bowl. Shred meat and discard bone, if any. Return shredded pork to pot; simmer
another 30 minutes. Discard green pepper and bay leaves. Add water or tomato paste to arrive at desired consistency. Just before serving, add baking powder to cut acidity. Nutrients per
serving: 538 calories, 43g protein, 30g carbohydrates, 2g fiber, 27g fat, 190mg cholesterol, 1,187mg sodium