Mario's Marinara Sauce with or without Meat

• 1 pound Ground Beef
   (optional depending on recipe)

• 1 medium onion, chopped
• 3 TBS olive oil
• 1 TBS OREGANO
• 2 tsp GROUND BLACK PEPPER
• 2 tsp GRANULATED GARLIC
• 1 tsp WHOLE FENNEL SEED, crushed
• 1/4 tsp CAYENNE PEPPER
• 2 TBS BASIL
• 1/4 Cup balsamic vinegar
• 3 28 oz cans diced tomatoes with juice
• 1 to2 TBS tomato paste, if needed

Measure all of your spices except the BASIL into a small bowl and set aside. Heat olive oil in a large, heavy-bottomed kettle or soup pot. Add the onion and cook over medium-heat until soft and slightly brown. Toss in the OREGANO, PEPPER, GARLIC, FENNEL, and CAYENNE and let them cook about 15 seconds. Pour in the vinegar and give it a stir. Add the tomatoes and let cook on medium to low heat, stirring occasionally, while you prepare the meatballs. Add the prepared meatballs to the sauce and let simmer about 30 minutes. Add the BASIL in the last 5 minutes of cooking time. If the sauce has not thickened, add 1 TBS of tomato paste and stir well. Let it simmer a few more minutes, this should thicken the sauce. If it is still not thick enough for your liking, add another TBS of tomato paste. Serve over spaghetti noodles.
Spaghetti, Meatballs and Marinara
Italiano Marinara Sauce with or without Meat

• 1 pound Ground Beef
   (optional depending on recipe)

• 1 medium onion, chopped
• 1 large clove garlic, minced
• 1 cans (6 ounces each) tomato paste
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon dried leaf oregano
• 1/2 teaspoon dried leaf basil
• 1/4 teaspoon black pepper
• dash crushed red pepper, optional

Brown beef in a large skillet; pour off excess fat. Add onion and garlic, cook over low heat until onion is tender. Stir in tomato paste, water and seasonings. Simmer uncovered, over very low heat for 1 hour.
Serves 4
MEAT BALLS

• 1 lb Ground Beef
• 2 eggs
• 1/2 cup Italian bread crumbs
• 1/3 cup water (more or less)
• 1/4 cup grated Parmesan cheese
• 1 medium onion
• garlic
• salt
• pepper

Mix all ingredients together. Don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.
Shape Meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. When finished, add to Spaghetti Sauce and simmer at least 20 minutes.
Pour over and serve on Pasta.
Serves 4
Sassy Saucy Meatballs

• 1 pound Ground Beef
• 1/2 cup water chestnuts, chopped
• 1/2 teaspoon salt
• 2 teaspoons prepared horseradish
• 1/2 cup orange marmalade
• 1/8 teaspoon garlic powder
• 1 1/2 tablespoons flour
• 1 egg
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 cup ketchup
• 1/2 teaspoon ground ginger
• 2 tablespoons brown sugar
• 1/4 cup water

Combine Ground Beef, egg, water chestnuts, salt and horseradish. Shape meat mixture into 1" Meatballs and place in 1 1/2 quart baking dish. Combine remaining ingredients together. Pour over meatballs. Bake for 45 minutes at 350°. Serve hot by themselves OR with Marinara over Pasta.
Serves 4
'The Lady and the Tramp' Spaghetti

• 1 1/2 lbs PASTA (Spaghetti Noodles)
   cooked according to package directions

Meatballs:
• 1 lb Ground Chuck
• 1/2 Cup dry, unseasoned bread crumbs
• 1/4 Cup grated Parmesan or Romano cheese
• 1 small onion, minced (about 1/2 Cup)
• 2 eggs
• 1/2 Cup tomato sauce
   (a 8 oz. can, use half in the meatballs and
   add the rest to the sauce)
• 1 TBS BASIL
• 1 TBS PARSLEY
• 1/4 tsp GROUND BLACK PEPPER
• 1/2 tsp salt

Turn on the broiler. Lightly spray a broiler pan with nonstick cooking spray. Put all of the ingredients into a large mixing bowl. Mix with your hands until everything is well blended. Using 1/4 Cup of mixture, roll the Meat in your hands to form a ball. Roll until the meat holds together well and the ball is smooth. The meatball should be slightly flattened to prevent them from rolling around on the broiler pan. It's also much nicer to make a sandwich with the leftover Meatballs if they aren't rolling off the bread. Put the Meatballs on the broiler pan and broil for 4 minutes. Turn the meatballs over and broil another 4 minutes or until the meatballs are nice and brown. This will set the Meatballs, they will finish cooking in the sauce. Add the Meatballs to the Spaghetti Sauce and let simmer about 30 minutes. Pour over and serve on the Pasta!
Serves 4
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MARINARA is the Traditional Italian 'Spaghetti type'
RED Sauce.
This Sauce can be without Meat to pour over MEATBALLS or can include Ground Beef to put right over the Pasta.

Recipes for this Sauce and Meatballs are at the
BOTTOM of THIS PAGE.
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