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 6, 2012

Oh My God! I grew up in a big northeastern city with several large enthnic poplulations including Sicilians...I haven't tasted this sauce in forty years! I didn't have white bread (who still uses white sandwich bread?) so I did use Panko Bread crumbs, but did take the time to find the pork neck bones. I used Johnsonville Hot Italian sausage (5 cut in half) and ground beef rather than Brisket, but otherwise followed the recipe exactly. Increadible. Take the time, it just takes four-five hours for all the flavors to develop. This is not a 30 minute meal, but it is worth all the effort. What a great way to spend a Sunday afternoon! Pete, it was delicious...thanks. Peteiyc, will your grand-mother adopt me?

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Reviewer:

John

Reviewed: Apr. 22, 2012

For the last poster, go to the Recipe Buzz to ask questions on any cooking topic. The cooks are very willing to help!

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Reviewer:

Cathy Myers

Cooking Level: Intermediate

Home Town: Newport Beach, California, USA

Living In: Crestline, California, USA

Reviewed: Apr. 20, 2012

So glad you posted this for all to appreciate! My great grandfather was from Sicily and my great grandmother was from Milan. This is so similar (to the T except for the meatballes) to how we have been raised to make sauce! Very authentic!!! It's the long cooking time that's the key to taking what we call the "green" flavor out of the sauce. Thank you again!

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Reviewer:

violet

Reviewed: Apr. 20, 2012

I haven't made this sauce yet, but recognize most of the ingredients as similar to the sauce my Sicilian grandfather passed to my mom. For those of you thinking of trying this sauce, the pork neck bones are essential, as is the cheese in the meatballs. Can't wait to make this version.

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Reviewer:

pastiche

Reviewed: Aug. 19, 2011

This is very similar to the sauce my dad use to make--wake up to the smell of garlic and onions frying-waiting all day for it to cook--yum. He would never add ground meat to his sauce and I would never either. It's just not the same. The bones from the pork neck bones add a thickness to the sauce that you just don't get any other way. LOVE IT!!!!!!!!!!

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Reviewer:

Paula Ja

Reviewed: Mar. 17, 2011

Okay - overall this sauce came out great. I only used two onions because using four of them seemed like too much, but probably would've been fine had i used four. I also added some oregano and crushed red pepper to the sauce and put a little extra wine and also extra garlic. I doubled the chop meat and meatball ingredients because I like meatballs a little larger than golf balls as suggested - big fan of meatballs made with bread. I put the meatballs in right away (i had them chilling in the fridge for a few hours), then once all the ingredients were in the sauce i dropped them in - if they are a decent size they wont fall apart. I would definitely OMIT the cinnamon - it was very overpowering & my mother, who's been making sauce for 50+ years could taste it right away... someone else told me the sausages tasted like cinnamon as well... p.s. as usual, the leftovers two days later tasted even better!

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Reviewer:

Daizi13

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Mar. 5, 2009

Wonderful sauce. A little labor intensive, but if you got the time then go for it. I added some red pepper flakes (pizza topping) to the sauce with about an hour left in the cook time. Gave it that little extra kick.

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Reviewer:

Trinity

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Helotes, Texas, USA

Reviewed: Mar. 5, 2009

This had a very interesting taste to it. My husband didn't like it, though. Although I found the flavor rather unique, it wasn't really something I would make again. But I appreciate the recipe and trying something new.

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Reviewer:

CrissyCK

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Reviewed: Feb. 25, 2009

I only cooked the meatballs which are excellent! Didn't have any ingredients to make the sauce today but will definitely do so. The meatballs were so moist and the cheese added a great flavor to them.

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Reviewer:

handbanana

Reviewed: Dec. 29, 2008

great recipe thanks for sharing. Made this last night for company, she took some home. The recipe makes alot and it is time consuming but really worth it. unable to find pork neck bones but don't really think it needed it. I added ground pork to my meatballs as that is how we like them. Next time I will not brown them and put them in raw just to cut down on the time. My husband has stomach issues with Italian sauces but he was okay with this one which is great as we love pasta. Again, thanks for a great recipe.

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