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Old Fashioned Sicilian Succo
SUBMITTED BY:
Joiamia
PHOTO BY:
scotdog98
"My Nana used to cook this for me when I was young and as she prepared things and we waited for the sauce to finish, she'd tell me great stories about her life in Sicily and other secret business! This recipe is the best sauce I've ever had- I really think it can bring the family together. Just prepare it and you'll see that when dinner time comes everyone's mouths will be watering because of the great smell, the entire family can gather around the table and there will be enough for everyone, I promise! Good for vegetarians too-just substitute 2 1/2 pounds of chopped zucchini for the meatballs."
RECIPE RATING:
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(31)
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PREP TIME
30 Min
COOK TIME
4 Hrs
READY IN
4 Hrs 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 cloves garlic, chopped
3 (29 ounce) cans tomato sauce
4 (6 ounce) cans tomato paste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 pounds ground beef
1 pound ground pork
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley
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DIRECTIONS
In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.
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REVIEWS
Reviewed on Mar. 29, 2005 by
NATALIESHD
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NATALIESHD
Mar. 29, 2005
I really love these meatballs, although I don't make them exactly as the recipe says. Since I'm only cooking for two, I only use 1 lb of ground beef and omit the pork all together. I use 1/3 cup each of bread crumbs/parmesan cheese. This makes plenty for 2. I follow the recipe for the tomato sauce exactly, and it always comes out great. I've made this recipe many times. I've served it over pasta, I've tweaked the recipe slightly to make it a "sweet and sour" meatball dish, and I've also made meatball subs out of it (french loaf cut in half with the middle scooped out, toasted under the broiler until just a little "crunchy", then slice the meatballs in half and lay on the bread, spoon a little sauce over all, add mozzarella cheese on top, stick back under the broiler until melted and viola!). Really versatile, tasty recipe that I will continue to use. Thank you for sharing!
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7 users found this review helpful
I really love these meatballs, although I don't make them exactly as the recipe says. Since...
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Reviewed on Sep. 2, 2003 by
JOSIE
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JOSIE
Sep. 2, 2003
I used this recipe for the meatballs only and made the Best Marinara Sauce Yet to go along with them. They turned out really tasty. I used all ground pork and 1 large link of hot italian sausage. (Hubby used all of the ground beef the night before in his burgers)! I also added some grated Romano cheese along with the parmesan and a dash of salt and pepper. I baked my meatballs at 350 for about half and hour rather than pan-frying them. I was able to drain off quite a bit of oil. I let them simmer in the sauce for a while and they gave off a real "meaty" taste which we all enjoyed. Thanks Joiamia, this was good.
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5 users found this review helpful
I used this recipe for the meatballs only and made the Best Marinara Sauce Yet to go along...
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Reviewed on Jul. 10, 2007 by
SURFWENCH
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SURFWENCH
Jul. 10, 2007
Pretty good. Substituted a can of crushed for the sauce. Added a splash of red wine. I prefer using stale baguette buzzed in the blender then soaked in a little half and half instead of boxed bread crumbs. Also you needn't cook the meatballs in the fry pan, they can gently simmer in the sauce and their texture will be much softer. Don't leave the pork out of the meatballs! Mangia
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4 users found this review helpful
Pretty good. Substituted a can of crushed for the sauce. Added a splash of red wine. I...
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Reviewed on Feb. 3, 2004 by
Ewa Lamb
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Ewa Lamb
Feb. 3, 2004
If you're looking for that authentic Italian taste you remember when you visited Italy...this is it. It's easy and simple to make and there are tons of leftovers. I made smaller sized meatballs and only used beef. Still came out fabulous! Now thats a spicy meatball! Mmm...
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4 users found this review helpful
If you're looking for that authentic Italian taste you remember when you visited Italy...this...
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Reviewed on Nov. 5, 2003 by DAWNELAINE
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DAWNELAINE
Nov. 5, 2003
My mother-in-law, who is Italian, actual was surprised at how well I made tomato sauce when I used this recipe . . . it is excellent!!
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4 users found this review helpful
My mother-in-law, who is Italian, actual was surprised at how well I made tomato sauce when I...
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Reviewed on Sep. 23, 2003 by Tracey
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Tracey
Sep. 23, 2003
Used all beef and made only half the meatballs - used minced garlic (and doubled the amount of garlic called for) and sauce was amazing. Thanks so much for such a super easy WONDERFUL recipe.
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4 users found this review helpful
Used all beef and made only half the meatballs - used minced garlic (and doubled the amount of...
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Reviewed on Oct. 1, 2003 by ROASTEDNUT
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ROASTEDNUT
Oct. 1, 2003
I made this sauce, froze a portion of it and a week later made the Hall of Fame "American Lasagna" from this site. Let me tell you....I've always been a good cook, but this was outrageous. This sauce has body. It has an attitude too....don't mess with it unless you're serious about your Italian food. Really great.
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3 users found this review helpful
I made this sauce, froze a portion of it and a week later made the Hall of Fame "American...
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Reviewed on Feb. 7, 2007 by
wisweetp
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wisweetp
Feb. 7, 2007
Well worth the time and effort! It's excellent. I did make a couple of changes--I added one onion, chopped, and I used crushed tomatoes instead of tomato sauce. It's simple, and it's delicious. It's almost 11 pm here, and before I put the pot away (and you will need a very large pot!), we took a taste test and ended up eating a sandwich right there! UPDATE and suggestion: if you have leftover sauce, try it as pizza sauce. We used it on the Brick-oven pizza from this site (another favorite of ours), and it's wonderful--try adding thin slices of the meatballs to the pizza before popping in the oven--fabulous! It also makes great meatball sandwiches. We doubled the meatball recipe and added to the sauce...makes enough to feed an army!
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2 users found this review helpful
Well worth the time and effort! It's excellent. I did make a couple of changes--I added one...
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Reviewed on May 10, 2004 by
POLARBEE
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POLARBEE
May 10, 2004
While this recipe was easy enough, I don't think it had much distinct flavor to it. My husband thought the meatballs were a little too mushy and the sauce needed "something". Maybe some red pepper flakes? This will be a recipe to play with, though ... thanks!
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2 users found this review helpful
While this recipe was easy enough, I don't think it had much distinct flavor to it. My...
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Reviewed on Dec. 29, 2003 by TOVARK77
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