Nicosia’s Sicilian Meatball Sauce on Spagetti.
Daniel Hatch-CEO
Traditional holiday and sunday meal at the Hatch house.
2 – table spoons of olive oil
1 – 32 oz. can Crusted Tomatoes
1 – 32 oz. can Tomato Sauce
1 bulb crushed garlic
1 chopped onion
1 sprig of basil
1 sprig of mint
1 tbs of Italian seasonings
6 – italian sausages – cooked before adding to the sauce.
Saute the crushed garlic in the olive oil in a large cooking pot. Add the crushed tomatoes and tomato sauce over low-medium heat. In a separate pan cook the chopped onions in a pan but do not caramelize or burn them. Pour the contents into the sauce. In a separate pan cook the italian sausage in the small pan that you cooked the onions in. Then add them also to the sauce.
Meatballs
1 lb. of ground beef
1/2 cup of italian bread crumbs
1 egg mixed in.
1/2 cup of grated parmesan cheese
1 dash of salt & pepper
Dampen the bread crumbs on a small plate. Then mix all the ingredients into a large mixing bowl. Use your hands to roll the meat balls into small to medium sized balls. Bake meat balls in oven for 10 minutes on a cookie sheet. Add the meat balls to the sauce. Continue to cook the sauce for another 2-4 hours. We will usually cook it overnight. The sauce is always better on the second day. This will make the sausage tender as my famous slow cooked ribs.
Server over spaghetti noodles or linguini. Goes good with garlic bread and salad.
“Never go against a Sicilian when death is on the line” Translated, I have never tempted fate by trying to improvise. The recipe has taken 17 years to wrangle out of Nicosia family’s grasp – so enjoy! Ciao.