Homemade is always better, I purchased this recipe for $1 back in the 70’s in the recipe section of the National Enquirer, it came from an Italian lady in New York City, it’s so so much better than out of a can or jar………..ENJOY

AN OLD SPAGHETTI SAUCE RECIPE

-For 4 people-

Use a pan at least 4 quarts in size, place on very low fire and add the ingredients in the precise order listed below:

3/4 CUP OLIVE OIL (or vegetable oil)
1/3 STICK BUTTER
2 TABLESPOONS OF BACON DRIPPINGS (if available)
1 – 4 oz. CAN STEMS AND PIECES OF MUSHROOMS (let fry 5 minutes ( then add&
2 – 7 oz. cans (sole d’Italia) TOMATO PASTE and begin stirring and practically never stop, add&
1 TEASPOON SUGAR& and keep stirring
1/4 CUP OF GRATED CHEESE& and stir
1 CUP WATER& and stir and mix very well
1 TEASPOON OF SALT
2 LARGE CLVOES OF GARLIC (fresh, CHOPPED VERY FINE and stir)
1 TABLESPOON OF DRY PARSLEY OR 6 LARGE PIECES OF FRESH, and stir
1 – 15 oz. CAN (sole d’Italia) (if possible to buy)
PEELED PEAR-SHAPED TOMATOES – NOTE: BEFORE ADDING to other ingredients, place in a bowl and by using an egg beater, beat until the tomatoes appear to be well-chopped, now add to other ingredients and stir well.
1/3 CUP GRATED CHEESE
1 TABLESPOON BASIL OR 6 FRESH LEAVES (if available)
1 TABLESPOON CHIVES OR 1 TABLESPOON FRESH ONION chopped very fine
1 TEASPOON OPF CRUSHED HOT PEPPER, or more if liked, or none if allergic
6 GREEN LEAVES OF MINT OR 1/2 TEASPOON DRIED MINT, crushed
1/2 TEASPOON MARJORAM
1/2 TEASPOON ROSEMARY and stir
1/2 TEASPOON OREGANO

NOW ADD:

2 CUPS WATER and stir very well
2 LINKS OF FRESH ITALIAN SAUSAGE (or any other good pork chops cut in little
pieces)& if sausage is available, then remove the skin and cut in 1-inch lengths, and drop in sauce and stir – after 5 minutes – add meatballs – prepared as follows: (I never use black pepper because I use red pepper and because many people are allergic to black pepper and are not aware of this fact, but if you wish, you may use black pepper in place of red pepper.

MEATBALL RECIPE

Place 1 pound of ground round in large platter, spread it well, and add spices as follows:

1/2 TEASPOON SALT
2 TABLESPOONS GRATED CHEESE
1 SPRINKLE OREGANO
2 CLOVES GARLIC, chopped very, very fine
1/2 TEASPOON OF ROSEMARY crush as fine as possible
1/2 TEASPOON MARJORAM
1/2 TEASPOON OF CHIVES
1 TABLESPOON BASIL
4 TABLESPOONS TOMATO SAUCE
2 TABLESPOONS OLIVE OIL for binding
3/4 CUP BREAD CRUMBS finely ground
15 SALT CRACKERS, ground very fine in your cheese or by hand
1 EGG RAW, drop on top of everything

Now knead very, very well before making the balls, which should not exceed 1 1/2 inches in diameter.