I use crushed tomatoes. To cook leave the cover on partially and when you need to thicken it, just take it off. The water will evaporate and it'll be thicker. Too thick? Cover back on and the "sweat" will thin it. Instead of tomatoe paste I add 1 can of plum tomatoes to my sauce and just crush them in my fingers into the pot for a more pomadoro sauce with chunks of tomatoes. Nice change sometimes. I make sauce and meatballs forever. I am Italian, as well. My Nana, mother-in-law, Nani & everyone else I know including me, use a pinch of sugar which I eventually faded out and use a spritz of red wine vinegar, kills some of the acid as well without flavor. I never add oregano to the meatballs. Lots of salt, pepper, parsley, cheese, garlic, crumbs-perfect! I also add 1/4 c milk to moisten and they stay beautiful. I would put 1 egg. A pound of meat may get too hard with 2. Milk moistens w/o hardening. A trick, if you want to make sure meatballs are seaoned enough, before you drop them in, press one to your tongue. If bland, spice it up!!
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I use crushed tomatoes. To cook leave the cover on partially and when you need to thicken it,...