Old Fashioned Sicilian Succo

    (56)
    4 hours 20 mins

    My Nana used to cook this for me when I was young and as we waited for the sauce to finish, she'd tell me great stories about her life in Sicily! 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, and there will be enough for everyone, I promise! Good for vegetarians too-just substitute 1kg of chopped zucchini for the meatballs.


    52 people made this

    Ingredients
    Serves: 20 

    • 4 cloves garlic, chopped
    • 3 (900g) cans tomato sauce
    • 4 (180g) cans tomato paste
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh Italian basil
    • 1kg minced beef
    • 450g minced pork
    • 1 cup (100g) dry bread crumbs
    • 1 cup (80g) grated Parmesan cheese
    • 1 teaspoon garlic powder
    • 1 tablespoon chopped fresh parsley

    Directions
    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. 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.
    2. In a large bowl mix together the minced beef, minced 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 and ratings
    Global ratings:
    (56)

    Reviews in English (46)

    irbica
    by
    0

    I remember my Itallian mother back in the 1950s when she was preparing this delicious pasta sauce...nothing compare to it! Wonderful!  -  02 Aug 2015

    by
    31

    I first made and reviewed this in January 2007, and I have made many, many times since. It is our absolute favorite meatball and sauce recipe. However...I do not like this made with tomato sauce, and I also bake my meatballs for a few minutes to brown rather than fry. I use crushed or ground tomatoes, and I always add chopped onion. Sometimes I add chopped roasted red peppers or carrots for a little sweetness if my tomatoes are particuarly acidic. Leftover sauce, makes a great 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! We sometimes double the meatball recipe and make meatball sandwiches. It's also fantastic in lasagna. We love this sauce and the meatballs, too.  -  20 Jan 2007  (Review from Allrecipes US | Canada)

    by
    21

    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!  -  19 Feb 2005  (Review from Allrecipes US | Canada)

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