When inspired to cook Italian and you can’t get ‘O Solo Mio’ to stop playing in your head, why not bless your family with this awesome savoury dish?
Watching my Italian parents prepare home made sauce and meatballs every Sunday became a lifelong tradition. One I’d like to pass on to my child.
With food intolerances on the rise, many improvisations can be made to this recipe to accommodate most individuals. For instance, the meatballs may still be made without the breadcrumbs or wheat germ. Just add a little extra parmesan cheese and less salt. Since parmesan is salty the flavour needs to balance.
For sensitive tummies, ginger root is a great substitute for garlic and onion. Ginger is an excellent digestive food and tastes great in this sauce recipe.
Go ahead and improvise. Have fun and don’t forget to taste along the way!
For the Tomato Sauce
- Heat up a sauce pot then coat the bottom with olive oil.
- Sauté 3 green onions, minced, for about 2 minutes.
- Empty 1 whole bottle of strained tomato into the pot.
- Add 2 cups of water (we fill the strained tomato bottle half full to swish out the remaining tomato).
- Add 2 Tbsp of tomato paste.
- Add either 4 cloves of fresh minced garlic or 2 TBSP of garlic powder.
- Add 1 beef bouillon.
- Add 1 & 1/2 tsp each: Rosemary, Paprika, and your favourite hot sauce.
- Add 1 tsp salt.
- Add 3/4 tsp ground Oregano.
- Add 1/4 tsp of black pepper.
♠ Cover the pot – bring to a boil then lower & simmer for 2 hours on low heat – stir occasionally.
For the Meatballs
Mix into 2 lbs of ground pork:
- 1 egg
- 3/4 cup either breadcrumbs or wheat germ
- 1/2 cup parmesan cheese
- 2 Tbsp garlic powder
- 3/4 tsp each: oregano & rosemary
- 1 and 1/2 tsp paprika
- 1/2 tsp sea salt
- ¼ tsp black pepper
♠ Roll into medium sized meatballs and add them to the sauce during the last 20 minutes of simmering time.
♠ Boil some perogies in another pot full of water — when they float to the surface, lift them with a slotted spoon into a heated skillet with oil, and fry on both sides until half browned.
♠ Lay the fried perogies on a platter. Place the cooked meatballs on the perogies then drizzle some tomato sauce over top.
♠ This dish is enjoyed with a generous sprinkle of grated parmesan cheese.