Mostoccioli and Meatballs Rita Grasso
Sauce: (Becky's Mother-in-law)
1 1/2 lbs. hamburger 1 small onion
16 oz. can whole tomatoes (chopped) 15 oz. can Italian tomato sauce
1 Tablespoon Italian tomato paste 1 Tablespoon white sugar
3/4 teaspoon Italian seasoning
1 clove garlic (whole) ‑ remove after cooking
Salt and pepper to taste
Brown meat and chopped onion in a little oil, add salt and pepper. Add the cut‑up tomatoes, including the juice, tomato sauce and paste plus 1 cup water. Boil, then simmer covered about 1 1/2 hours.
1/2 lb. hamburger, small onion chopped fine, salt and pepper, 1 or 2 slices bread (broken), 1 egg. Mix all together and brown in a little oil. Drain grease off and add to sauce, letting them simmer about 1/2 hour. Makes 12 or 15 meatballs. Make mostoccioli according to directions on box. For this amount of sauce, I use about 2 1/2 cups uncooked mostoccioli.