MAMA MIA PASTA

Steps:

• •mix eggs, crumbled bread, small sliced onion, 1/4 cup parmesean cheese, salt & pepper as preferred and ground sirloin in a large mixing bowl till texture is consistent • form 2" diameter meat balls (should yeild 15-18) • pour 1/2 cups olive oil in a medium heat frying pan along with 1 thinly sliced garlic clove •cook garlic till soft; not brown. •add meatballs, turning till brown on the outside and juices are sealed (do not cook through; should be uncooked inside) • remove from heat and hold till sauce is ready •place diced tomatoes, can diced tomatoes, 1/4 cup basil, 1/4 cup oregano,6 cloves garlic (cut i half), salt & pepper to taste in a large pot over medium heat •when sauce begins to bubble, reduce to low heat. •add can tomato puree, 1/4 cup parmesean cheese • stir thoroughly •add meatballs • cook for about an hour ( vegetables, & meat will slow-cook, sealing in flavor of the sauce •add tomato paste, 1/4 tsp crushed red pepper, wine, 1/2 cup water and a pinch of nutmeg to the pot, stir frequently while sauce is cooking (nutmeg removes the acidity of the fresh tomatoes) •boil pasta till al dente in water, 1 tbsp olive oil & pinch of salt. • remove and drain pasta and place in large serving bowl • add 1/2 cup sauce to the cooked pasta (it will prevent pasta from sticking and will uniformly add taste to the pasta • prepare individual servings of pasta with sauce on top, a meatball & sausage • liberally add grated cheese if desired. • add a dollop of fresh riccotta cheese on top of the sauce for a special treat! serve with a nice caesar salad