It started with my mother, it was my favorite and the meal I always asked for on my birthday and special occasions. Now my kids and grand kids ask for it. I tried variations and so have my kids, but we always come back to the "old version". Don't be afraid to try it just as its written. —Kathfootball
8 -10 with left overs
circles of olive oil in the pan
stalks of celery sliced
cloves of garlic minced
jars sliced green olives
16 oz cans sliced mushrooms
cans 28 oz of crushed Tomatoes I prefer San Marzano
6 oz cans of tomato paste
1 1/2 pounds
1 1/2 pounds
In This Recipe
In a large dutch oven or sauce pan saute the sliced celery until soft in the olive oil, add the garlic cooking until soft and fragrant, taking care not to brown.
Turn the heat down to medium low. Add the jars of sliced olives with the juice from the container
Add the cans of sliced mushrooms with the juice from the container.
Add the crushed tomatoes and the tomato paste stir until well mixed. Cook over low heat while you assemble the meat balls
Mix the ground chuck and veal together salt and pepper to taste. With you hands roll in to large walnut size balls and drop directly into the sauce, repeat until all the meat is in the sauce. Take care to stir softly as to not break up the meatballs.
Leave the lid off the pot and continue to simmer for about three hours. Stir occasionally.
Prepare your favorite pasta and and enjoy with hot garlic bread and a salad.