Photos of Italy -
Home Advertise Articles Email Forum News Store

Art, Cuisine, Famous Italians, Festivals, Folklore, Genealogy, Holidays, Hotels, Photos, Real Estate, Sports, Travel and More

  • Buying Property Guide
  • City/Island Guides
  • Inheritance Guide
  • Regional Guides
    Surname Collection
    Add your name to the collection.
    Authentic Italian recipes for you to enjoy.
    Photo Galleries
    Enjoy photos of Italy, wine making & more.
    Proverbs in Italian & English.
    Our Paesani
    Weekly column dedicated to today's Italy.
    by Francesca Di Meglio

    Italian Memories
    Articles on growing up Italian.
    by Cookie Curci

    Una Mamma Italiana
    Articles for Italian mammas.
    by Tiffany Longo

    Learn Italian
    English-Italian guides
    Spanish-Italian guides.

    Molto Italiano
    Sign up for our FREE newsletter.
    Test your knowledge of Italy.
  • Meatball and Salsiccia Pasta Sauce from Napoli
    Recipe contributed by Gian Banchero
      Meatball Ingredients
    • 2 pounds lean ground beef
    • 3/4 teaspoon salt
    • 1 cup dry unflavored breadcrumbs
    • 1/2 teaspoon black pepper, freshly ground
    • 1/3 cup grated Parmesan cheese
    • 4 tablespoons olive oil
    • 1/4 cup grated Romano cheese
    • 1 large egg, beaten (optional)

      Sauce Ingredients

    • 4 tablespoons fruity olive oil
    • 3 sweet Italian sausages
    • 2 sweet Italian fennel sausages
    • 1-2 hot Calabrese Sausages
    • 3 cloves garlic, "big and juicy," minced
    • 1-1/2 teaspoon aromatic oregano
    • 2 28-ounce cans hand crushed plum tomatoes with juice
    • 2 28-ounce cans of water
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    Place in a large bowl the ground beef, dry breadcrumbs, Parmesan cheese, Romano cheese, egg, salt and black pepper. Mix well and form into walnut-sized balls. Heat 4 tablespoons of the olive oil in a large frying pan and cook the meatballs in batches. Remove cooked meatballs from the frying pan and put them aside.

    In a heavy 4-quart pot add the remaining 4 tablespoons of olive oil, turn the heat to low. Prick each sausages several times with a fork and add them to the pot along with the garlic and oregano. Gently cook the sausages, stirring often, until they change color. DON'T BROWN.

    Add the crushed tomatoes and the water, salt and pepper, stir. Slowly bring the sauce to a spirited simmer and add the meatballs. When sauce resumes its simmer cook for 1 hour, stirring every so often. If desired hot pepper flakes may be added.

    This sauce goes well over spaghetti, noodles, wide pastas, and shapes similar to rigatoni.

    This delicious pasta sauce is from the grand niece of Enrico Caruso. Makes 6-8 servings.

    Recipe Index

    Submit a Recipe

    Print This Recipe


    Follow Us

    Featured Item

    Shirts & Novelties

    Partner Links


    Italiansrus Gear
    Proudly display the colors of Italy with these great products.

    Speak Italian? Speak it better! Subscribe to Tutto italiano Today!
    The world largest online retailer for Premium Italian Fashions.


    | Home | Email | Forum | Newsletter |

    Copyright © 1998-2023 Anthony Parente. All rights reserved.