Italian No-Fail Pasta, Tomato Sauce, And Meatballs

From My Friend's Grandma

What Kind Of Pasta?

1 450-500g package of fresh penne or gnocchi pasta

Sauce:
This Recipe Is Best when fresh ingredients are used

20-25 large Roma Tomatoes or smaller varieties in an equal amount (Roma, cherry, grape, cocktail and Capri tomatoes)

5-8 leaves fresh basil or 3-4 tablespoons basil

4-6 tablespoons olive oil

1 medium cooking onion

salt and pepper to taste

Meatballs
500g or 1 pound ground veal

4 eggs

freshly grated parmesan cheese

1/3 cup milk

breadcrumbs

salt and pepper to taste

Directions
1. Chop tomatoes into small chunks. Set aside in a bowl as the juices will begin draining out. Chop basil. Peel outer layers of onion and very finely chop. Grab a frying or saute pan.

2. Combine the ground veal with the eggs, milk, grated parmesan cheese, and breadcrumbs. Add salt and a little pepper to taste. The trick with the meatballs is blending these ingredients into a smooth, moist, paste-like consistency. Once you have this consistency, form balls the size of golf balls in your hands, Set aside.

3. Heat about an inch of olive oil in the saute pan or frying pan. Slowly, on medium heat, fry the meatballs until lightly browned. Once fried set aside on a platter with paper towel.

4. In a large pot big enough to fit the tomatoes and meatballs, heat the olive oil and add the finely chopped onions stirring frequently until lightly browned. Add the tomatoes and juices by pressing them in you hand to pulverize them further. Add chopped basil and salt and pepper to taste. Bring to a rapid boil.

5. Continue stirring the sauce on a rapid boil for about 5 minutes. Reduce heat to a slow boil on medium-low heat and partially cover the pot to avoid splatters from the sauce. Stirring occasionally, cook about for 15 minutes.

6. Add the fried meatballs into the sauce and return sauce to a boil. Then, lower to a medium-low simmer for about an hour or until the volume in the pot is reduced 1-2 inches and the sauce is thicker. Stir occasionally to avoid sticking at the bottom of the pot.

7. Fill a separate pot with cool water to cook the fresh pasta. Add salt to the water and bring to a rapid boil. Add fresh pasta and cook to an al dente firm texture. Drain the pasta and then return the drained pasta to the water pot to keep it warm. Add the desired amount of sauce and mix together gently. Serve with fresh parmesan.