Quote:
Originally Posted by Sorter
The way I learned how to make it involved Roma tomatoes, onion, garlic, basil, , cayenne pepper seeds browned in olive oil, salt, and pepper for the sugo (although you can add different cheeses/milk to change color/flavor/etc).
Then you can either cook in your meat or mushrooms to add flavor.
It’s pretty simple but a ****ing pain in the ass if you’re not cooking for a big group.
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I grew up with it. My grandmothers made ricotta (pronounced “reegotha”), arancini’s, bakes eggplant and so many more dishes.
On Christmas Eve, I’ve made it a tradition for me and my girls to make meatballs in prep for my zugu on Christmas Day. They don’t appreciate it now but they will in 20 years.
It all takes about six hours to cook but the best part, IMO, is cold meatballls for a week
