Sauce

Photo by Stephanie Knewasser

From the kitchen of Connie Putano

Make meatballs.

Fry meatballs on the stovetop, reserving oil for sauce.

Set aside cooked meatballs.

In a large pot:

Oil from making meatballs or 3 Tbsp extra virgin olive oil

1/2 or less green pepper (chopped fine to leave in, in 3 large chunks if you want to remove it when done cooking)

2 cloves garlic, minced

Sauté 2 or 3 minutes, careful not to brown.

Add:

tomato paste (6 oz can)

1/2 tsp basil

1 Tbsp parsley

2 Tbsp Romano picorino cheese

Cook & stir about 1 minute.

Add:

2 cans Furmano’s crushed tomatoes (28 oz each)

12 oz water (use paste can to measure)

2 tsp salt

1/4 to 1/2 tsp pepper

Stir.

Add meatballs

Simmer on low for 1 1/2 hours.

Remove from heat.

Add: 1 Tbsp Romano picorino cheese

For a sweet sauce add: 1-2 tsp sugar

NOTES

I like to top leftover pasta with a scoop of ricotta & torn basil. -Stephanie