4 hrs 45 mins
I was born in a small mining town in southern Illinois. The village had a predominate Italian population. Spaghetti was a staple part of their diet. The red marina sauce that they poured over the spaghetti was called succo. This was a time before air conditioning, and all the windows in their houses wee wide open during the summer time. If your nostrils caught a whiff of their succo cooking would make your taste buds dance. If that caught a whiff of their home made cheese, they would dance even harder. To taste a plate of this delicacy was a real thrill. My best friend was Italian, and we did our homework together. I had occasion to sample this delicious morsel frequently. When my friend’s mother placed a plate in front of me and said “mange,” I immediately became fluent in Italian. Over the years, I have craved this taste. I looked everywhere for a recipe, but there was none anywhere. I couldn’t have asked her for a recipe because she didn’t have one. She couldn’t explain to how to make it because she couldn’t speak English. She had brought the recipe from Sicily in her memory. I recalled some of the ingredients. I found a recipe site on the net that if you fed the ingredients it would construct recipes using these ingredients. I got close but not close enough. With the help of some Italian friends, I was finally able to construct a recipe of the greatest spaghetti in the world. This recipe is the fruits of my labor. I hope you enjoy it as much as I do. Note from UnknownChef86: This is a recipe I adopted in 2006.
My Private Note
Units: US | Metric
For the sauce
- 4 garlic cloves, chopped
- 3 (2466.40 g) can Italian-style tomato sauce
- 4 (680.38 g) can Italian-style tomato paste
- 14.79 ml chopped fresh parsley (one teaspoon dry parsley may be substituted)
- 14.79 ml chopped fresh basil (one teaspoon dry basil may be substituted)
For the meat balls
- 1In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
- 2Bring sauce to a boil and turn down the heat to simmer.
- 3In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
- 4Shape into balls the size of a golf ball.
- 5Try to make 40 meat balls.
- 6In a skillet, fry meatballs in hot olive oil until brown.
- 7Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
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Nutritional Facts for Original Recipe Sicilian Succo (Meatballs & Sauce)
Serving Size: 1 (246 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 279.8
- Calories from Fat 123
- Total Fat 13.7 g
- Saturated Fat 5.4 g
- Cholesterol 56.5 mg
- Sodium 1129.6 mg
- Total Carbohydrate 20.6 g
- Dietary Fiber 3.8 g
- Sugars 10.2 g
- Protein 20.2 g