Maeve's Magic

A homemade sacred recipe passed down from generation to generation. This classic dish is a perfect staple for cozy season!

Let me introduce you to the man, the legend, the myth: Grandpa Carlo!

Carlo Zito was my Sicilian great grandfather who immigrated to Chicago in search of a better life for his family. He was a talented renaissance man who owned his own barber shop, cultivated a thriving farm, and was able to teach and pass on his family recipes to the next generations!

As a kid, one of the most important lessons growing up was learning how to make Grandpa Carlo’s spaghetti sauce. This is an epic day long pasta sauce that requires both love and patience. “Don’t forget to stir the sauce” has been passed down from generation to generation of my family. This Sicilian sauce smells like nostalgia, and the perfect balance of meat in a red sauce.

I would classify this recipe as a lighter Sunday sauce!

Red Sauce Ingredients:

• 1 large onion, chopped
• 6 garlic cloves, minced
• 3 carrots, chopped
• 1 pack of mushrooms, chopped
• 3 cups of fresh garden basil, chopped
• 1 (32 oz) jar of tomatoes from the garden
• 1 (32 oz) can on tomato puree
• 1/4 cup of red wine mixed with 3 tablespoons of tomato paste
• Spices for flavor: bay leaves, dried oregano, dried thyme, red pepper flakes, salt, pepper
• Pasta of your choice

Meatball Ingredients:

• 1 pound of ground beef, pork, and veal.
• 3 garlic cloves, chopped
• 1/4 onion, chopped
• 1/2 cup of basil from the garden, chopped
• 1/2 cup of dried oregano
• 2 eggs, beaten
• 1/2 cup of parmesan/ Romano cheese
• 3/4 cup of ricotta cheese
• salt and pepper

Recipe:

1. Coat the pan with olive oil, and slow cook the fresh basil, onion, garlic, salt, pepper, and an optional *7 shakes of Carlo’s Spice Mix: basil, oregano, red pepper flakes, thyme, black garlic, salt, and pepper for one hour.
2. Add your red wine and tomato paste mixture to deglaze the pan on a medium heat for a few minutes.
3. Next, add your jar of tomatoes and puree, sliced carrots, and cook low and slow for another 3 hours.
4. Assemble the meatball mixture together in a large bowl. Use your hands to help congeal the ingredients.
5. Roll your meatballs into three-inch sections, and brown in a large saucepan on a very low heat. After a minute turn it up to moderate heat to sear the meatballs on all sides.
6. Once browned, add meatballs to the sauce. Cook for another two hours on low.
7. Next, your pack of whole cleaned mushrooms from the sauce. The mushrooms cook so quickly that they will beautifully absorb your day long sauce during your last hour of cooking.
8. Pour over your favorite pasta, add all of the cheese, and enjoy this incredible Carlo Zito classic!