Marzullo Family Marinara Sauce and Meatballs - | WBTV Charlotte

Marzullo Family Marinara Sauce and Meatballs

Everyone's sauce recipe is different. This one is more Sicilian and was handed down from my grandparents. The key is no exact measurements just flavor with ingredients below to taste. 

In a large pot add two 12 Oz Cans of Tomato Paste and two cans of water per can of paste

Then add Oregano, Fresh Basil Leaves, Salt, and Pepper, a little bit of sugar to sweet it up. 

Heat some olive oil in a frying pan then brown a bone in pork rib or a beef short rib. It is important that you use some sort of meat with a bone because the bone will give the sauce more of a sweet flavor. After you have this browned then put it in your pot with the sauce. 


In a bowl add ground beef and whatever amount of ground beef you add then place half that amount of ground veal in the bowl. You then have to add a few cloves of garlic minced and garlic salt. Then add three eggs and seasoned bread crumbs along with some parsley. Mix with you hands and if it feels too moist add more bread crumbs. Roll your meatballs and then fry them in the same pan as you used for the beef or pork. Once the meatballs or browned on all sides place each one in the pot of sauce. 

Once meatballs are all done then take one finely chopped onion and sauté that in the oil soaking up all the flavors of the pan once that is brown then place it in the pot of sauce. You then want to simmer sauce for several hours, roughly three hours. Put a lid on it allowing a crack on the sides for steam to escape and stir occasionally.


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