My grandma liked things simple, like her marinara sauce. This is the family go-to sauce for Italian cooking. The sauce is of course, great on pasta, and great as an integral part of making lasagna. But the thing we cook most often in it is Grandma’s Meatballs.
She was not a great lover of garlic, so she never chopped the garlic – just peeled it and dropped it into the sauce. When I was littie, she always used to warn me about the garlic, and the apparent danger of overwhelming one’s taste buds by eating it: “Be careful when you eat it – there is garlic in it! It’s very strong.” Now as an adult, I go out of my way to eat all the garlic cloves – and think of her, with every bite.
Thanks, Grandma– for everything.
3 cans (28 ounces each) Italian peeled tomatoes with basil
1 medium green pepper, chopped
4 cloves garlic, peeled
salt, to taste
black pepper, to taste
2 tablespoons olive oil
2 tablespoons sugar
Cooked Spaghetti
Place all ingredients in a large saucepan. Bring to the boil, then reduce heat, cover and simmer ½ hr. or until green pepper is soft.
Vegan recipe ends here.
If adding meatballs, make them as it simmers. Add meatballs, a few at a time, turning up the heat to keep sauce simmering. Cover, and cook for 20 – 25 minutes. Serve.
Recipes out of the Blond Box 