Aunt Rita's Pasta Sauce with Meatballs

• 1 lb. mixed meats (veal/pork/beef,
• just one of them will do)
• 1-1/2 premium unsalted crackers, smashed in a baggy
• 1/4 to 1/2 cup breadcrumbs
• 1 egg, beaten
• 1 tbsp. parsley
• 1 tsp. pepper
• 1/4 cup Parmesan cheese
• 1 tbsp. olive oil
• 1/2 lb. mixed meats (veal/pork/beef,
• just one of them will do)
• 2/3 clove garlic, crushed
• 1 sm. onion, finely chopped (optional)
• 1 can Hunt's Tomato Sauce
• your favorite pasta sauce.
• 1 can tomato paste, diluted into
• 3 cups water
• 1 can diced tomatoes (can use plum, but dice, not blend, you don't want mush)
• 1/4 cup balsamic vinegar
• red wine
• Parsley, oregano, salt and pepper, to taste

1. Meatballs: Mix together, form 3/4-inch balls.
2. If too dry, add more crackers or bread crumbs.
3. In your sauce pot, cover bottom with olive oil and heat (5-6/med).
4. When hot, place meatballs in and immediately shake pot so they roll around continuously, you'll see them get brown evenly and this keeps their round shape.
5. Never stop shaking/rolling them around, you can rest for 5 seconds, but shake again or they'll stick and break apart in the sauce.
6. When good and brown, almost cooked, remove from pot.
7. Sauce: Add oil, meats, garlic and onion to pan.
8. Mix, breaking up meat.
9. Once meat is browned add remaining ingredients.
10. Mix well, then set meatballs on top of the sauce, cover them with a bit of sauce with a spoon.
11. (Do not push them into sauce, or they'll got to the bottom and burn and stick during boiling).
12. Cook at a rolling boil for 10 minutes.
13. Turn to low, let simmer for two hours, stirring every half an hour.
14. After that time, if too thick, add 1/4 cup of water, if too thin, add 1 tsp.
15. of tomato paste at a time.
16. Then let simmer and blend another 10 minutes.
17. Serve or freeze.

mixed meats, just, unsalted crackers, breadcrumbs, egg, parsley, pepper, parmesan cheese, olive oil, mixed meats, just, clove garlic, onion, tomato sauce, your favorite pasta sauce, tomato paste, water, tomatoes, balsamic vinegar, red wine, parsley

Taken from www.foodgeeks.com/recipes/4818 (may not work)