Sara-Nara Sauce
A friend dubbed this "Sara Nara," but it's my mother's recipe. She told me she got in many years ago from an Italian neighbor in New York. Mom didn't speak Italian and the neighbor didn't speak English, but they managed to understand each other enough to create this wonderful meaty sauce with meat balls. The leftover sauce freezes very well (this would be great for OAMC), but if you have leftover meatballs too, you can make delicious meatball subs the next day.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 1
- 2
-
- 1lb sliced mushroom
- 1(28 ounce) can Italian plum tomatoes
- 1(8 ounce) can tomato paste
- 1cup water
- 1
- 1teaspoon oregano
- 1teaspoon thyme
- 1teaspoon basil
- 1teaspoon rosemary
- 1⁄2teaspoon red pepper flakes
- 1teaspoon italian seasoning
- 3lbs extra lean ground beef
- 1teaspoon salt
- 1⁄2cup milk
- 1
- 1⁄2cup breadcrumbs
- 2teaspoons cornstarch
- 2teaspoons garlic powder
- 2teaspoons Italian spices
- grated parmesan cheese
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DIRECTIONS
- In a small, heavy stockpot, heat the oil. When hot, add the onion, garlic and green pepper. Saute 3-4 minutes. Add the mushrooms and saute another 2-3 minutes.
- Add the canned tomatoes, tomato paste (yes, the entire can), and 1 cup of water. Bring to a boil and simmer. Add spices.
- Brown half the ground beef (1 1/2 pounds) in a skillet, breaking it up into small chunks as it cooks. Drain thoroughly and add to sauce.
- Simmer 1-2 hours and make meatballs.
- Combine remaining ingredients in a mixing bowl. Roll up your sleeves, wash your hands well, and mix thoroughly. (I loved this part when I was a kid.) Form into meatballs (I make mine about 1/2")
- Put meatballs in skillet and cook over medium heat, turning as they brown.
- Serve with pasta and sauce, and lots of Parmesan cheese.
- The leftover sauce and meat balls can be frozen for another pasta dinner, or refrigerated and made into delicious meatball sub sandwiches the next day.
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