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PLEASE, PLEASE,PLEASE....I'M BEGGING...SOMEONE GIVE ME MOM'S SPAGETTI SAUCE RECIPE...PLEASE!!!!!!

Was it the most wonderful red sauce, that took all day to make with a meat base, that you could eat an entire loaf of Italian bread dunking as it was being cooked??

You are a true Rebel, because that request will start an Italian Food Fight..Bwhahahahahahahahah

That recipe differs in every Italian home, even between sisters, aunts and grandmothers.. We had neighbors, sisters no less, that didn't speak for years because one of their kids said the other sisters gravy was better.. Oh my..

This is a pretty good start if you want a really staple old timey Italian recipes.. enjoy!

VEAL/CHICKEN PARMIGIANA

3 lb. veal/chicken cutlets (8 cutlets)(6 chicken boneless skinless)
3 c. Italian seasoned bread crumbs
1 c. flour
1 egg
1 1/2c. milk
1/2c. vegetable oil
1 bell pepper
8 slices Mozzarella cheese
1 can sliced mushrooms (fresh if you have them)
Salt and Pepper
Pasta Sauce (see below)

Preheat oven 350 degrees. Pre-grease 9"X12 " casserole
1) Salt and pepper cutlets.
2) Mix egg and milk together, dip the cutlets into the flour, then the egg mixture and then into seasoned bread crumbs.
3) Fry in oil until browned.
4) In casserole spread a little sauce on bottom. Place cutlets on top with a little sauce. Add mushrooms and two slices of mozzarella cheese on each cutlet.
Top with a slice of bell pepper and cook until hot and bubbly, about 45 minutes at 350 degrees.

These are true greaseball gravys.. rich, garlicy, oregano, bread dippin sauces! Just remember, if you ask any Italian family how to make the real thing, you will get a fight about which way to do it, even if they live under the same roof... Bwhahhahahhahhah

OLD FASHION ITALIAN MEAT SAUCE
This recipe makes plenty of sauce for two meals, so enjoy some with this menu and freeze the remainder for another time. The sauce is great over tortellini, penne or fusilli.

1 tablespoon olive oil
1 medium onion, chopped
1 Tablespoon of dried Parsley
3/4 pound extra-lean ground beef
2 large garlic cloves, chopped
1 28 ounce can Italian plum tomatoes (yes, you may use tomato sauce, but it is different, trust me)
1 16 ounce, or 2, 8-ounce cans tomato paste
1 teaspoon dried basil
1 Tablespoon dried oregano
1/2 teaspoon garlic powder, (sprinkled over while boiling)
1/8 teaspoon dried crushed red pepper (to taste)
Salt and pepper
Freshly grated Parmesan or Romano cheese

1) Heat oil in heavy, medium size saucepan over medium heat.
2) Add onion and cook until tender, stirring occasionally, about 8 minutes.
3) Add ground beef parsley, and fresh garlic and sauté until meat is no longer pink, breaking up with fork, about 5 minutes.
4) Puree tomatoes with juices in processor. Add to saucepan. Add canned tomato paste, herbs and dried crushed red pepper. Simmer 45 minutes to an hour and a half (until it thickens), stirring occasionally and seasoning sauce by taste, with salt and pepper. Some folks add a tablespoon of sugar, however we do not.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Place pasta in large bowl. Add enough sauce to coat; stir. Serve, passing cheese separately.
2-4 servings; can be easily doubled or tripled.

Italian Pasta with Bolognese Meat Sauce

This is quite different than southern Italian red sauce, and a traditional northern Italian tomato sauce. Did you know that northern Italians eat more Rice, and Polenta than pasta?

2 Tbls olive oil
1/2 c medium onion, finely diced
3 garlic cloves, minced
1/2 c minced carrot
1/2 c chopped celery
16 oz ground veal, or 8 oz each, lean beef and pork
1 c whole milk
2 x 12 - 14oz cans Italian plum tomatoes, diced, and drained
2 tsp. Salt
1 tsp. fresh ground pepper
1/4 tsp. ground nutmeg
12 oz your favorite pasta, prepared by following package instructions
3 oz freshly ground Parmesan cheese, plus more available for guests tastes
1 tsp. of fresh or 1/2 tsp. dry, parsley (optional)

1) In large heavy saucepan, heat oil; add onion and garlic and sauté until onion is translucent.
2) Add carrot and celery and sauté for about 3 minutes; add meat and cook, stirring constantly with a fork, until meat is crumbly and loses its pink color.
3) Add milk and cook over low heat, stirring frequently, until some of liquid has evaporated, about 3-5 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30-45 minutes.
4) Meanwhile boil pasta, until it begins to stretch when pulled (al dente), quickly drain, and toss immediately into meat mixture, and sprinkle with cheese, and parsley. Toss as you serve each guest.
Makes 4-6 servings