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Frank Vascellaro and his mother Rosalie head to the kitchen to make some delicious sauce and meatballs. Here’s the recipe.
1/4-cup olive oil
1/2-whole white onion
1-30 ounce can of Tomato Puree
2-small cans Tomato paste
1- Tablespoon Salt
2- Tablespoons Sugar
1-teasppon Chili pepper flakes
(We have a family of five and double this recipe to make sure there’s some leftover)
3- Teaspoons parsley
1-teaspoon Garlic powder
1/2 cup Breadcrumbs
1/2-cup of Parmesan cheese, grated
Brown hamburger loose in a frying pan, set aside.
Dice onion and mince garlic. Heat olive oil in large sauce pot. Sauté the garlic and onion in the oil until they are both soft. Add tomato puree and tomato paste. Fill up the empty can of tomato puree with water and add to the sauce. Add salt, pepper, sugar, chili flakes and stir. Add browned hamburger.
Let sauce cook at least 2 hours on medium heat. You can lower the heat and cook the sauce even longer, like half the day. It will make you house smell great.
In a large mixing bowl combine hamburger, parsley, garlic powder, egg, breadcrumbs, cheese, salt, pepper and water. Mix together and then by hand roll into balls. You may want to add a little more water if the meat seems dry. Also, keep a bowl of water handy to keep your hands wet and they won’t stick to you.
Place the meatballs in the sauce and let them cook at least 1 hour and 15 minutes. Again, you can let them simmer in the sauce all day if you like. Enjoy.