Grandma's Old Italian Spaghetti Sauce with Meatballs Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 30, 2009
The recipe was absolutely delicious. It was long process. I did everything in the morning then let it cook all day. For a real italian recipe this nailed it. I did make a few minor changes based on what I already had in my kitchen. Everyone in my family was very pleased.
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Reviewed: Jan. 20, 2010
This is the best recipe for spaghetti sauce that I have found.. Excellent! What a flavor the pigs feet and pork neck bones give the sauce. Thanks so much for sharing it!
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Reviewed: Apr. 5, 2011
Like all cooks we use recipes as a base. I added a couple of spices to the sauce and deleted the pigs feet. I did use the pork neck bones. I did not leave to whole bones in the sauce. I pulled off the meat added the meat back to the sauce and gave the bones to the dogs. For the meatballs instead of the bread soaked in water I used dry bread crumbs. I cooked it a day ahead of time so the flavors would have time meld together. I also could not find ground veal at the store so instead I used more pork (really italian saugage) for more added flavor and ground hamburger to make up for the pound of veal that i did not have. I was serving 10 people and use one pound of thin spaghetti. I had plenty of sauce and meatballs left over to freeze and kept some meatballs and sauce to make sub sandwiches with. My overall rating is I think it turned out nicely with my own cooking techinques and touch. I served with a salad and buttered bread.
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Cooking Level: Expert

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Reviewed: Feb. 14, 2013
I don't do the pigs feet but I do roast & freeze neck bones so I can have them on hand when I want to make sauce. If you are worried about little pieces of bone in your sauce tie them up in a piece of cheese cloth & discard when sauce is done. The roasted bones do add sooo much more to the flavor of the sauce. I also add a little [1/2 teaspoon sugar]] sugar to cut the acidity of the tomato sauce. We call this our sunday gravy.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Schaumburg, Illinois, USA

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Reviewed: Oct. 24, 2009
only made the meatballs and used jarred sauce to finish cooking them in. pretty good, make sure to squeeze as much water out of the bread as possible. I had to be very careful to keep the meatballs from falling apart.
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Reviewed: Jun. 16, 2009
I grew up in Little Italy in Boston. I knew better than to try another gravy recipe other than mine, but I thought I would try something new. I added chicken broth instead of water and doubled it because the water amount didnt seen enough. Sorry...The only flavor is from a few cloves of garlic and pork. I really had to doctor it up and its still bland. I have been making gravy for 35 years and consider myself a very experienced cook. I knew this recipe looked bland but I figured what the heck. Should have listened to my instincts.
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Reviewed: Nov. 29, 2010
Way way too bland and not enough water or broth . I agree woith the other cook I am Italian, my Grandparents came from Italy I use pork neckbones or pork ribs or rib ends and lots of herbs & spices like oregano, basil, thyme,a couple of bay leaves a good pinch of red pepper flakes (NOT cayenne pepper) I always sweeten my gravy with a good pinch of sugar sometimes I add a little fennel seed or anise seed and always use good quality plum or Italian style tomatoes
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