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
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