recipe reviews for:

Family Sicilian Sauce and Meatballs

“My Mother's family originally came from Sicily and every family member makes his or her own version - this version came most recently via Brooklyn. Use your favorite meat and Italian red wine for this sauce and serve with your favorite pasta. This also is a great pizza sauce if you leave out about half of the meat. If there are any leftovers, they freeze very well. MANGIA!”

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Reviewed: May 13, 2008

Hardy, rich wonderful sauce, we added 1 1/2c extra Pinot noir, also because we were short on time we pressure cooked it for 40 min, then finished simmering when we added the meatballs for 30 in pressure cooker. One of the better sauces we've made from this site

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Reviewer:

SNOW103099

	Cooking Level: Expert Home Town: Olean, New York, USA Living In: Pueblo West, Colorado, USA
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Reviewed: Dec. 10, 2006

This was amazing - the whole family felt like we were eating at a fine Italian restaurant. This recipe is not difficult and is SURE to impress others. My kids keep telling me how great it was. I don't understand how another reviewer had ingredients left over (?) she must have skipped a step because everything is used and the instructions are very descriptive.

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4 users found this review helpful

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Christi

	Cooking Level: Intermediate Living In: Kailua, Hawaii, USA
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Reviewed: Oct. 4, 2006

i just used the sauce part of this recipe, but next time i will try the meatballs. i thought this was excellent! the addition of the neck bones gave it a really good flavor, and i thought the seasoning was quite tasty. i did happen to add some crushed red pepper which made it taste better. it was a tad bland before that addition. paired this with 'the best meatballs' and it was a good meal! i'll be making this again :)

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susan

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Apr. 14, 2006

Wow. This was great. I scaled the recipe down to make sure we would like it first since I didn't have all ing. on hand and I really wanted to try this recipe. I didn't have brisket and I used lean ground beef in its place. Omitted the bay leaf because we don't like, personal preference and added oregano. Used Italian Sausage I had on hand and took it out of casing. I did go out and get pork neck bones and I'm glad I did because I really think this is what adds to the flavor if using ground beef. This was really good and when I go shopping this weekend I'll pick up the original to recipe and try. Then I'll scale it up to freeze. Great flavor, thanks so much for the post.

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Cooking 101

	Cooking Level: Expert Living In: Rockford, Illinois, USA
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Reviewed: Mar. 9, 2006

This was excellent!!! This makes alot. Great for freezing. Would make again. Thanks for sharing.

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Reviewer:

Joan S.


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Reviewed: Mar. 8, 2006

This is an excellent sauce that's both rich and hearty and certainly deserves to be classified as a good Italian "gravy". The pork bones gave it so much flavor and the deep color of the sauce alone hinted that we were in for a real treat. I don't fry or bake my meatballs as I prefer to roll and just place them in the sauce. This is just our personal preference, but they too were fantastic. My daughter came home from school and immediately commented on how wonderful the house smelled. Within seconds she was dipping bread into the sauce and begging me for a meatball. Great recipe Peter and thanks so much!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Feb. 5, 2006

my wife's family are sicilian. When I made this sauce, My father in law thought I had found out his family's secert recipe. Its a real good sauce I used ground chuck and ground pork in the sauce and meatballs. Its not as good as my father in laws , but it's damn near close.

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Reviewer:

TexasAggie


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Reviewed: Jan. 31, 2004

If you are looking for a great tasting hearty meat sauce, then you have definitely found it. This sauce is easy to make and full of flavor...don't leave out the pork neck bones. Excellent! Mr Gerry...thank you for sharing this one!

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8 users found this review helpful

Reviewer:

BUDMAN0714


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Reviewed: Sep. 19, 2003

Excellent! The meatballs were incredibly tender, and the sauce had great flavor. I wasn't certain what to do with the whole sausage links though. I ended up cooking them as directed, then slicing them into large sections and leaving them in the pot as the sauce simmered. Seemed to work well!

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SAMIBIB


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Reviewed: Apr. 17, 2003

I have always considered myself an excellent saucemaker. However, I made this sauce for my Sicilian husband and he absolutely loved it! I used a little more red wine than called for to get a little different flavor. I also made it a meat sauce instead of making meatballs. I added ground beef AND ground pork to the recipe, instead of the brisket. Unbelievable! The flavor of the sauce really stuck to the pasta (I used rigatoni), and the aroma throughout the house was great. People could smell it from outside. Obviously, I can't say enough. One of the best I've ever had!

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seastheday


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Reviewed: Dec. 14, 2002

This may be easy for someone with more cooking experience to read between the lines. Steps MUST be missing because I had ingredients I never used. The meatballs wouldn't even stay together... i ended up throwing them out. Sorry... but this was a MESS for me (and a waste of money).

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3 users found this review helpful

Reviewer:

LESLIEJANEL


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Reviewed: Nov. 24, 2002

truly tasty, a hit with all the family

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Reviewer:

EMMA SAVERY


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Reviewed: Nov. 24, 2002

Very, very good sauce. I've been trying to make a good spaghetti sauce for ages and now I have one, thanks.

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5 users found this review helpful

Reviewer:

KFONTANES


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Reviewed: Nov. 24, 2002

this was so easy and my boyfriend loved it!

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JARRADSGIRL


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Reviewed: Nov. 24, 2002

Very very delicious. I'm not sure about the 4 onions...I used one good sized medium onion which was plenty sufficient. Wonderful flavor...my house smelled like a fine Italian restaurant for 2 days!! Thank you!

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Reviewer:

ROASTEDNUT


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