Pasta with Meatballs and Carolyn's Grandmother's Sauce

Pasta with Meatballs and Carolyn's Grandmother's Sauce

My Grandmother's Sauce
(this is so good, and brings me back such wonderful memories of that Bronx kitchen that I almost always cry when I eat it). Best if made the day before eating.

• 1 lb onions
• 1/2 ball garlic
• 2 lbs lamb neck bones
• 3 large cans plum tomatoes, the best that you can afford
• pinch oregano -- DON'T overdo it
• fresh basil, a good handful chopped, or a teaspoon dried handful of fresh Italian parsley, chopped
• 1/2 cup red wine
• Salt and pepper to taste

Put tomatoes in a food mill to remove undesirable seeds, etc. (My grandmother was a Virgo, if you don't have a food mill or the inclination to do this, whizz the tomatoes around in your food processor, but it won't be as sweet). Chop onions and garlic and saute in olive oil until golden. Add lamb neck bones, and sear until well browned. Add wine, and stir up browned bits in the pan. Cook until wine is reduced by half. Add tomatoes, oregano, and basil, if using the dried kind. Simmer 2 hours, uncovered. (If your canned tomatoes are more bitter than hoped for, do not add sugar, but process or finely mince a carrot and add it to your sauce, you won't notice it, but your sauce will be much sweeter).

Midway through the cooking process, add meatballs (see below) if using.
Just before serving, stir in fresh basil, and freshly chopped parsley.

---

Meatballs
(these are a bit of a production, but you will thank me)

• 2 lbs ground beef (not too lean, not too fatty -- 85% lean is good)
• 1 egg
• about 1/3 cup milk
• 1/3 cup fresh bread crumbs
• 1 onion, minced, grated or processed in food processor
• 1 clove garlic, finely minced
• 1 tsp salt
• liberal grindings of black pepper
• 1/4 cup REAL parmesan cheese
• 2 tbsp fresh parsely, minced
• pinch of dried basil, dried oregano (again, only a pinch, don't overdo)
• olive oil for frying

Mix ingredients together in large bowl. Form into golf ball sized meatballs. Sauté until browned on all sides (need not be cooked through). Add to sauce to finish off cooking.

Enjoy!
Carolyn
(10/6/00)