• 30 oz can whole tomatoes
• 6 oz can of tomato paste
• 1 1/2 cups of water
• 1/2 tsp. salt
• 1/2 tsp. sugar (or baking soda)
• 2 cloves garlic
• 1/2 tsp. basil
• 1/4 tsp. oregano
• 1/4 tsp. parsley

Directions

• Add tomato paste, water, salt, sugar, and garlic into blender.
• Crush spices in hands as you add to blender.
• Blend ingredients and add to mix large saucepan.
• Mix tomatoes in blender and stir in with ingredients in saucepan.
• Simmer on medium heat for 30 minutes.

Options

Add chopped peppers or onions
Scramble some ground beef, or put in some meatballs if you’d like meat

Rita

• 4 cups flour
• 2 eggs
• 1 tsp. salt
• 1/2 cups water

Cut paper-thin pieces in 4 in. by 3 in. pieces.
Boil in salted water 5 minutes and cool.

Stuffing

• 4 oz Pork
• 4 oz Veal
• 4 oz Chicken
• 4 oz Ham
• 1/4 cup grated Romano cheese
• 2 eggs
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. nutmeg
• 2 tbsp. Butter or margarine

Directions

Chop meat fine.
Melt butter/margarine & brown meat except ham.
Add ham and seasonings.
Cover and simmer 15 minutes.
Grind meat.
Add eggs and cheese.
Should be fine and smooth.
Spread stuffing on pasta squares.
Roll and put in buttered pan.
Pour butter on top, layer of cheese & chicken broth.
Bake at 350 for 15 to 30 minutes.

Olympia

• 1/4 lb. unsalted butter
• 1/2 cup flour
• 1/2 cup Parmesan cheese
• 1 pint light cream
• 12 oz. egg noodles
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup cooked peas
• 3 oz Prosciutto diced (Italian Ham)

Directions

Melt butter in saucepan over low heat.
Stir in flour and grated cheese until smoothly blended.
Gradually stir in hot cream until mixture is smooth and thick, add seasoning.
Sauté peas and Prosciutto for about 10 minutes.
Cook noodles in 4 quarts water with 1 tsp. salt for 5-10 minutes.
Drain and toss with hot cheese sauce.
Serve with meat and peas on top.

Irene

• 1 tsp. oil
• 1/2 cup chopped onions
• 1 clove garlic
• 1/8 tsp. pepper
• 1/4 tsp. basil
• 1/4 cup Romano cheese
• 1 cup Orzo or Pastina

Meatball Ingredients

• 1 lb. lean ground beef
• 2 Tbsp. Romano cheese
• 2 tsp. basil
• 1 egg

Directions

• Cook onions and garlic in oil
• Cook Orzo / Pastina separately ‘Al Dente’
• Add all except cheese to chicken broth
• Roll ground beef mixture into bite sized meatballs and drop in soup.
• Let soup simmer for 30 minutes.
• Sprinkle cheese on top of soup

Deb

• 30 oz. can crushed tomatoes
• 15 oz. can diced tomatoes
• 
• 6 oz. can of tomato paste
• 1/2 cup water
• 1 clove garlic
• 1 tsp. sugar
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 1/2 tsp. parsley
• 1/4 cup chopped onions
• 1/4 cup chopped green peppers
• 1/2 lb. ground beef (if desired)

Directions

• Add all ingredients except ground beef to large saucepan.
• Brown ground beef and add to sauce mix.
• Simmer on medium heat for 15 minutes.

Giuseppe

• 30oz. large can of tomato puree
• (3) 6oz. can of tomato paste
• Sweet basil
• Oregano
• Salt and pepper
• Garlic salt
• Grated cheese
• Baking soda

Directions:

Set the stove on low.
Add the tomato puree and tomato paste in a large pot on the stove.
Rinse an empty tomato paste can and add four cans full of water.
Stir these ingredients together on Low. Sauce should be thin and watery.
Cover the top of the sauce with sweet basil and oregano.
Wait a few minutes, and then add a pinch of salt, pepper, and garlic salt.
Stir all ingredients.
Next, add a teaspoon of baking soda to remove the tangy acid taste from the tomato paste.
Check sauce occasionally.
Sauce will thicken over time.

Notes:

This recipe dates back to my great-great grandmother and has been passed on from one Italian generation to the next. In order to get the most out of this Italian recipe, my nana cooks the sauce on low and stirs it periodically over the course of a few hours. Often times we joke that she never leaves the kitchen and stirs all day long, but an Italian has to do what an Italian has to do!

BB