Featured Recipes


Polpette di Nonna in Salsa di Pomodoro
Nana’s Baked Meatballs in Tomato Sauce

YIELD: 4-6 servings



2 pounds of lean ground beef

4 to 5 slices of bread, crust removed, cubed and soaked in 1/3 cup water

2 tablespoons of Italian flat leaf parsley, minced

3 fresh basil leaves, torn in small pieces

1 tablespoon of chives, minced (optional)

salt and freshly ground pepper to taste

½ teaspoon of garlic powder

½ cup grated Romano cheese

2 eggs

olive oil, for greasing cookie sheet

ITomato sauce:
3 tablespoons of olive oil

1 medium sized onion, finely chopped

1 28-ounce can of crushed tomatoes

1 bottle of Passata or 1 28-ounce can of tomato puree

3–4 tablespoons of water

4 or 5 fresh basil leaves
salt and freshly ground pepper to taste


1 lb penne or spaghetti or rigatoni






  1. In a large bowl combine and blend well the ground beef, bread cubes, parsley, basil, chives if used, salt and pepper, garlic powder, Romano cheese, and eggs.
  2. With wet hands, and using the palms of your hands, shape the meatballs into a desired size.
  3. Place the meatballs on a well-greased cookie sheet with sides and bake in a 375-degree oven for 30 minutes or until cooked through.  Turn once after 15 minutes.  Turn again every 5 minutes or so, making sure all sides are browned.*  When cooked, transfer the meatballs onto a paper towel to drain any excess grease off of the meatball.

Tomato Sauce

  1. While the meatballs are cooking make the tomato sauce.  Heat the olive oil in a medium saucepan.  Add the onions and cook over medium to low heat until they are translucent and soft.  Then add the crushed tomatoes, Passata, the water and the basil. Add salt and pepper to taste.  Continue cooking over medium heat for 20 minutes stirring occasionally.
  2. After 20 minutes add the meatballs to the sauce and cook for about another 15 minutes before serving.


  1. Meanwhile, in another large pot bring 6 quarts of water, to which 2 tablespoons of salt has been added, to a boil.  Add the penne and stir, return to a boil, and cook just until al dente, about 8-10 minutes.  Drain the pasta and toss lightly with some of the sauce.  Reserve the rest of the sauce and pass at the table in a gravy boat.

*Note:  Meatballs may also be sautéed in 2 tablespoons of olive oil in a non-stick skillet until brown on all sides, and then baked in a 350-degree oven until cooked through.





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