When you begin making pasta there are a couple of quintessential Italian pasta recipes. Old standards that always make an appearance in some form on Italian menus. For the most part, these tend to be comfort food dishes whose origins lie in the peasant dishes brought over from the “Old Country” with long departed ancestors. They are usually satisfying and filling. The most obvious of these is the ubiquitous spaghetti and meatballs. It can be easily modified to for dietary restrictions and young palates making it a family favorite. You can go all out and make homemade pasta or use your favorite dried version. Here’s a pretty straightforward recipe for Mama’s spaghetti and meatballs:

Spaghetti and Meatballs

For Meatballs:

1/2 pound each, Ground Beef, Pork and Lamb

1/2 cup Breadcrumbs (Homemade or Store Bought)

3-4 cloves Garlic, minced

1 egg

1/2 cup Freshly Grated Parmigianoo-Reggiano Cheese

1/4 cup Whole Milk

Salt and Freshly Ground Pepper to Taste

For the Red Sauce:

16 ounces Tomato Puree

8 ounces Tomato paste

1 White Onion, diced

3 cloves Garlic, minced

1/4 cup Sugar

1 Bay Leaf

1/2 tablespoon Crushed Red Pepper Flakes

Salt and Freshly Ground Pepper to Taste

Method:

Mix ingredients for meatballs. Careful not to over mix. Roll meat mixture into golf ball size balls and set aside. In large, heavy bottom pan, heat 1/2 cup olive oil on medium heat. Brown meatballs in batches being careful not to crowd the pan, 8-10 minutes per batch. Remove meatballs and allow to rest.

Drain off left over pan drippings reserving 2 tablespoons. Return pan to medium heat and add onion and garlic. Sauté until onions are translucent, do not overcook, or garlic will become bitter. Add remaining ingredients and simmer over low heat for one hour.

Cook Spaghetti according to directions above and add to the sauce with 1/4 cup of the pasta cooking water. Allow to cook 1-2 minutes. Add meatballs and stir to coat. Transfer the entire mixture to a heated platter and garnish with more cheese and chopped fresh parsley.

Once you have mastered the Red Sauce above the ways you can use it are endless. You can use it in lasagnas and over all types of noodles. Another old standby is Stuffed Shells with Red Sauce.

Stuffed Shells with Red Sauce

1 16 oz container Ricotta Cheese (Full Fat or Skim)

1 package Frozen Spinach, chopped

1/2 tablespoon Freshly Grated Nutmeg

1 package Large Shells, cooked according to package directions

1 batch of Red Sauce

1/4 cup grated Parmesan Cheese

1/4 cup grated Mozzarella Cheese

Method:

Pre-heat oven to 350 degrees. Mix the first three ingredients and season with salt and freshly grated black pepper to taste. While shells are cooling grease a 9 by 13 inch Pyrex pan. Ladle a moderate portion of Red Sauce into the pan. When shells are cool enough to handle, use a large spoon to stuff the cheese mixture inside. Place shells in Pyrex pan until pan is full. Cover shells with remaining Red Sauce and cover tightly with foil. Bake 20 minutes then remove foil and sprinkle with Parmesan and mozzarella cheeses. Return to oven for 15-20 minutes, or until cheese is melted and shells are heated through.