On May 19, 10:46*pm, Karen > wrote:
> On May 19, 8:03*pm, " >
> wrote:
>
> > Grandma Sciarillo's Meat Sauce
>
> > This is my great-grandma's meat sauce. *She had been making it since
> > the 1920s and my family has been making it ever since. *My grandma
> > wrote it down around 1960. *I had to scan the fragile 50-yr old paper
> > in my scanner to preserve the original notes on making it. *Obviously,
> > filtered water, fresh garlic, and high-quality ingredients make a
> > better meat sauce for your spaghetti and your meatball subs.
>
> Filtered water makes a better meat sauce? Where do you live? Outside
> of the U.S.?
>
> Karen

Yes, she would dry majoram, thyme, oregano, basil, mint, chives, and
cilantro in the summer (that I know of), and her notes say she used
dried oregano/basil/majoram in her meat sauce. I don't know about
dried Italian seasoning mix. I use the mix cause Grandma uses it -
she said it was easier than making her own dried herbs. Sheesh - you
people sure are stupid picky if everything isn't explained in
detail.

My local tap water has a LOT of minerals - enough to make your glass
cloudy the first 30 seconds after you pour from the tap. I find it
messes with flavors in food and drinks. Thus, filtered water (reverse
osmosis is what the kitchen has) doesn't interfere with flavor.
Again, what a ****ing stupid picky thing to post.

These 1st 2 replys were as stupid as someone posting your spelling
mistakes. I got an email with links to other recipes - apparently
this is called 'Italian Gravy' - now that was a helpful reply. These
2 are about as helpful as the cat running between your legs as you go
up the stairs.

I have no idea what her favorite canned brand(s) were... apparently,
raising 8 children in depression-era NY meant she used whatever was
cheap or free, so I doubt it was anything fancy. I prefer San Marzano
canned tomatos, but that is a rare treat for me - $3 per can vs the on-
sale stuff for $1 per can - it is a lot more economical to use the $1
per can stuff. Same goes for the other ingredients. Fresh garlic is
no problem, but I tend to use the on-sale ground beef and generic
brand pork sausage more often than not. And since I make bread about
1x/year, I use canned bread crumbs 99% of the time that I buy on
sale. I did make my own crumbs to make the meatballs last night, but
the flavor difference is pretty minimal, so I don't do that often.