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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.

 

Meatballs

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.