Great Grandma Ritz's tomato sauce with meatballs

These days its difficult to find recipes that require ingredients that you already have around your house, that are healthy, and that actually taste good (isn't this third thing the most important?!). Luckily, for Christmas I was given a cookbook from my mother that contains some of the best recipes from my great grandmother Pauline Ritz (who brought and developed the recipes with her family all the way from Italy). I would definitely say that my earliest food memories began in the kitchen with Gramma Ritz even though I was very young. I can particularly remember seeing her make fresh pasta and cut it using that old metal pasta maker in the kitchen, with flour all over the counter (I loved getting my hands dirty). I remember sneaking chocolate covered cherries in my great grandparents' bedroom with my grandfather even though if my mom or grandma caught us we'd be in big trouble since it was almost dinnertime.

 [Great grandma and grandpa Ritz]

After about a month hiatus from cooking (unless making Ramen or macaroni and cheese count as cooking... probably not), I decided that probably the best thing for me to start back with was basic tomato sauce and meatballs. This especially considering that I am planning on having a couple of girlfriends over for dinner tonight (and lord knows it's hard enough to please everyone!). I figured that taking a recipe out of my ole family cookbook would be the best idea. In addition, I wanted to start out the new year with cooking recipes that are simple and yet delicious before I start moving toward more difficult ventures.

Food is always so much better when there is a memory attached. Although I can't remember ever making tomato sauce with grandma Ritz, I can tell you that every time I dipped my spoon into the pot this afternoon I thought of how many times she used to dip her spoon in her pot (and no doubt how many of her children, including my nana performed "quality control") as well. If you're a member of the Ritz family, or just enjoy a great meal, leave a comment about your food memory!

 [the Ritz sisters, who no doubt enjoyed grandma Ritz's spaghetti and meatballs on countless occasions]

Meatball ingredients:
1.25 lbs. ground chuck (or lean ground beef) (can also add half lean ground beef and half lean ground turkey)
2 eggs, whisked
1/2 cup chopped fresh parsley
1/4 cup dried, Italian-style breadcrumbs
1/2 cup parmesan cheese
1 Tbsp. dried Italian seasoning
salt and pepper to taste

In a large bowl whisk eggs and add parsley, breadcrumbs, parmesan cheese, and salt and pepper. Whisk thoroughly to ensure there are no clumps of breadcrumbs or cheese.

Add protein and mix with hands (but don't over-mix, just until well incorporated). Roll into medium-sized balls.

Brown meatballs well in a saute pan for 8-10 minutes. Meatballs should be firm and nearly cooked through.

Tomato Sauce ingredients:
28 oz. can crushed tomatoes
28 oz. can tomato puree
1 carrot, peeled and finely chopped
1/2 yellow onion, finely diced
2 cloves garlic, minced
1/4 cup chopped fresh basil
1 Tbsp. dried Italian seasoning
1Tbsp. dried oregano
2 Bay leaves
2 tsp. crushed red pepper flakes (optional)
Salt and pepper to taste
12 oz. tomato paste
1 batch of meatballs

In a large, heavy-bottomed pot, add all ingredients except meatballs and tomato paste. Rinse cans of crushed tomatoes and tomato puree with water, adding nearly two full cans of water. Bring sauce to a simmer and add meatballs. Cook very slowly, partially covered, for 1 1/2 to 2 hours, stirring frequently.

After about 2 hours, stir in tomato paste, rinsing can well and adding 2 cans of water. Simmer 15-20 minutes, stirring often. Adjust seasoning and serve with pasta.

Serve with a caesar salad to start, garlic bread made from freshly baked bread (not the frozen kind, yuck!) and freshly grated parmesan cheese. Red wine, particularly full bodied dry or semi-dry red is best: chianti, merlot, cabernet, or shiraz.

Buon appetito!!