1 ounce salt pork or bacon, diced. this. Special Offers. Add meat mixture to cooked sauce and stir well. Dice and mince all your veggies. Hardcover. Mama Leone's Marinara Sauce Recipe : Top Picked from our Experts Get the full recipe here: Mamma Leone's-Style Veal Parmigiana. Mama Leone started and ran Leone's until her death, almost 40 years later. We fry in 100% zero trans fat oil. Peel the zucchini and cut into thin slices. 1/4 cup virgin olive oil. Heat olive oil and butter in skillet. 80 ounces water (that's five cans of water from the tomato cans you've used) 3 teaspoons salt (the original recipe called for six, but that is way too salty these days) 14 cup white sugar 14 teaspoon cinnamon (some friends who make this insist they need to use more cinnamon. For the sauce, heat a large Dutch oven over medium heat with oil, 6 slow turns of the pan, Add onions, garlic, salt and pepper, and cook slowly until very soft, 15 minutes, stirring frequently and lowering the heat if the onions begin to brown, Add tomatoes and break them up, add passata, cheese rind and basil, and simmer at a low bubble for a minimum of 30 minutes, For the meatballs, saut the onions and garlic in olive oil in a small skillet over medium-low heat until very soft, about 15 minutes, Add a splash of water if the onions begin to brown; let cool, Soak the bread in milk for 10 minutes then squeeze out excess liquid and crumble into moist crumbs, Place meats in a bowl and season with salt and pepper, Add breadcrumbs and season with allspice or cloves, Add fennel seeds, red pepper flakes, grated cheeses and eggs to the bowl and mix, Roll large meatballs about 2 -inches in diameter and arrange in a baking dish or casserole; drizzle with EVOO, (Tip: The meatballs freeze well but do not add mozzarella if freezing them, ) Bake meatballs at 375 F for about 15 minutes then cover with about half of the sauce and mozzarella, and bake about 15 minutes more, Meanwhile, bring a large pot of water to rolling boil, add salt to liberally season water and cook pasta 1-2 minutes less than al dente, Reserve 1 cup of starchy water and drain pasta, Toss pasta with half the sauce and add starchy water and more grated cheese if you like, Drizzle with EVOO to gloss the sauce and pasta once it emulsifies, Pass meatballs at the table to place on top of pasta, Serve with extra marinara and warm Italian bread at the table. This awesome recipe was a neighbourhood favourite. Just remember mild but full of flavor. Drain the tomatoes and chop the solids. Add the garlic and cook for 1 more minute. Place a large saut pan with a tight-fitting lid over medium-high heat. Viewers Test At-Home Haircutting Gadgets! Easy Pasta Sauce (Marinara) - Cooking with Mamma C Appetizers Salads Wings Pasta ClassicPizza SpecialtyPizza Burgers Grinders Wraps desserts. Drain the tomatoes and chop the solids. Drain the tomatoes and chop the solids. Some HTML allowed:

, Have a response on your own site? Enter your information below to add a new comment. Saute for a few minutes and let release flavors. 16 fresh parsley sprigs, leaves only See our entire menu online. www.grouprecipes.com, hot Stuffing For Manicotti Alla Leone cheeseitalianmanicotti. 1 ounce salt pork or bacon, diced. Stir the oregano, thyme, basil, olive oil, white pepper, chile flakes, and sugar into the tomato mixture. Add anchovies and tomato paste. Heat olive oil and butter in skillet. Stir to prevent sticking and let it simmer for one hour. Any questions about the Rotary Club of East Hartford, visit our website at easthartfordrotary.org.
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