"Anthony's Sauce Talk, Italian Recipe Discussions" Copyright © 1998-2008 All rights reserved

Sauce Talk Continued... Email discussions about Italian recipes. Answers to many questions can be found within these discussions... ...back to the front page please

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Anthony, Hello my name is Larry Burke. I just had to write to you and thank you for this wonderful recipe. I was surfing around on the net when I happened to come across your recipe for the pasta sauce, meatballs & braciole. I am a very big fan of Italian food. I decided to cook Easter dinner for my whole family. Instead of making a traditional Easter dinner I decided to try your recipe and I am so very glad I did. The easy to follow directions are so terrific and you really have a knack with wording the recipe in a way that really makes the hard work so much fun. The greatest thing to me about this whole experience was the great quality time preparing this meal gave me with my family. I work allot of long hours at my job so sometimes quality family time is hard to come by. I started by downloading the Italian Music as you suggested. My 3 year old son loved it. He had me up dancing with him and really had a ball. After our trip to pick up all the ingredients needed for the recipe we got home and turned our Italian Background music on and began working on the preparation of the Meal. I cannot believe how much fun we all had making this dinner. It is a whole lot of work, but so well worth it. Even my son had a ball helping to make the dinner. I would have to say that the hardest part of making the dinner consisted of waiting for the finished product He-he-he. I even threw the bay leaf over my shoulder and tried to hit the pot. (I made it both times by the way) If you are wondering what I mean by both times, I actually made a double batch of the sauce. I followed the directions to a T, so I made 2 separate batches of the sauce. I made the second batch after I tasted the end product. I thought it was so delicious and everyone agreed. I made the second batch so that there would be plenty left for everyone to be able to take some sauce and throw it in the freezer for later. Anyways, Again I just want to thank you again. This has been the most fun I ever had working so hard on cooking a meal. I can’t even begin to tell you how much the quality time with my family meant to me today. It’s something that I will cherish for a very long time. I am working 60+ hrs. A week at my job plus I am also a full time student working on my Masters Degree in Business so these times are few and far between. I am sure that the rest of my family will enjoy the meal just as much as we did sampling it. I bet it will taste even better tomorrow. I will let you know what my family thinks of the dinner. Sincerely, ~ Larry (Peoria, Illinois), Hi Larry, HAPPY EASTER!!!!!! Thanks for the lovely letter :-) Glad you had a good time with the recipe. Italian cooking does bring the family together. It was always a family event when I was growing up. Everyone helped cook and the process took all day! I remember those weekends at my grandmas house smelling the sauce all day. It was always a good time. Well have a great Easter meal today and tell everyone Anthony said hi ;-) Ciao, ~8-) Anthony

Anthony, A couple of days ago, I made your spaghetti sauce, with pork chops, meatballs and Braciole, too. Wow, it was definitely the best sauce in the world! It was so good! My husband just loved it like crazy. When I was making the sauce, he smelled it once and he just couldn't forget that lovely smell all day during his work. He even skipped his dinner and waited till I was off from work (almost 11:30pm) to make him the spaghetti. He said it was the best sauce he had ever tasted, even better than those eaten in 5-star hotels. I was so happy! Thank you dearly for your wonderful recipe and the way you're putting it. It is the most detailed recipe I have ever seen. It was just like you're here teaching me beside me. I have never made any spaghetti sauce before and this is my first time, and it was such a success! Everyone in my family loved it very very much. I must thank you again for sharing this recipe. Here are some photos for sharing. I love Italian food, especially spaghetti and Risotto. Now I have the best recipe for spaghetti, I should be glad if you would also share some good recipes for making Risotto. We'll be eating your spaghetti sauce with pork chops, meatballs and Braciole for the rest of our life! Thank you so much indeed! Best regards, Jo Ng. Jo, Glad to be of service :-) Yes the recipe is a lot of work, but oh so worth the effort! Great Italian food has a way of making husbands happy ;-) Thanks for the photos! I will be adding these to my site if that's ok with you. I may be adding a section to the site where I will present photos that visitors have sent me of their Italian culinary experience. I have several visitors whom have already sent me photos. Great fun getting these! Nice to see people hard at work in the kitchen creating lovely Italian food and the fruits of their labors, the finished product!!! Yum! So nice to sit down and enjoy the meal after working so hard all day on the Italian treats. Well, happy cooking and thanks for the good feedback, nice to know the hard work put into creating a step by step detailed recipe for all to enjoy is paying off. Ciao, ~8-) Anthony. Anthony, I'm so happy to have received your mail. I'll be so glad if you would add my photos to your website. I think this is the most encouraging news to visitors, especially to those who love cooking. Just imagine seeing photos of our own cooking in the web! It's really cool! I'm from Hong Kong, a small place, but a gourmet paradise where you can enjoy cuisine of all over the world. I have introduced your website to those of my friends who love cooking and eating. All of them praised you highly and said you are the most amazing chef giving us the best recipes through the most detailed illustration. I received lots of good comments from those who have the luck to taste my spaghetti. We really love your recipe. My family and friends yelled loudly for more, so I had to make some more meatballs and braciole to add to the sauce to fill their appetite. I don't know if this would affect the taste. But anyway, I made more meatballs and braciole and added to the leftover sauce and cooked for 1-1/2 hour. I let it sit on the stove overnight. When I served it the next day, it tasted as good as the first pot. I also made your garlic bread, and it was really good! I won so many plaudits for my hard work and I was really overwhelmed with joy! (I keep wearing that triumphal smiling face these days!) You see, that's the fun of cooking. You put in a lot of hard work and you can never be sure of how it comes out. Then it comes the most exciting part - you serve you food and wait anxiously for comments. It feels so good if people loved your food and asked for more. My husband stilled asked for more even if he had already eaten it for three consecutive days! I'm so happy and for the first time in my life, I feel myself really cooking! Thank you very much indeed for giving me this wonderful experience. My friends even urged me to take photos of the making-of. So, here are more photos for sharing. Happy cooking! ; - ) Jo Hi Jo, Thanks so much for more photos :-) Was going to tell you that I finished adding a section for visitors photos. I have the first set o photos you gave me here: http://www.spaghettisauceandmeatballs.com/visitor_photos_1.html looks great! :-) I hope to get more visitors sending me photos, love getting them. Right now the page is only linked to from the front page, I have a link that says "Visitors Photos" and I have a link here as well: http://www.spaghettisauceandmeatballs.com/recipe_photo_gallery.html On the bottom of the page I introduce the new section. I will be adding these new photos to the page as well. Thanks again for sending. Yes, the joy of cooking and putting all that hard work and love into the food is to have family and friends LOVE it and want more! That is the reward! I grew up in an Italian family and I remember my grandmother, Anna Salerno, she was from Italy, she would cook ALL the time. I remember if you did not ask for a second plate of her wonderful food she would say, "Whats-a-matta-fa-you, you know like-a da food?", so when at an Italian's house ALWAYS ask for seconds, they will love you for it ;-) Ciao, ~8-) Anthony P.S. Just saw the photos :-) Great! Glad you threw in a photo of you frying the meatballs, will definitely add that to the site. One thing, I noticed you using gloves when diggin' into the meatball mix, now the "real" Italian way is to "get those hands dirty!" just dig right in, no gloves. He he he. Well that's how my grandma did it so that's how I do it ;-)

Anthony, Today my wife and mother-in-law made your Spaghetti Sauce, Meatballs & Braciole recipe including the porkchops. It was the best I have ever tasted. I love food and rate this as one of the absolute best things I have ever had. Kiss all your female relatives who taught you this and drink a glass or two of wine for me. I can't wait till this stuff is frozen and actually gets better!!!!! That would almost make it sinful. :) Now I need to go take a nap cause my bellys so full and happy. They cooked and listend to Italian music all day. They said the music definately helped!!!! Sincerely, ~ Jonathan & Jill Copeland ~ & ~ Taze & Connie Stoops p.s. My wife wonders if you buy your beef for the Braciole already tenderized so that it's thin enough to wrap? She said her's seemed thicker than the pictures online. Also do you buy seven round steaks or is it just one cut and pounded into seven strips?! Jonathan, Jill, Taze, Connie, Glad you guys had a good time with the recipe. Italian cooking is not just cooking, it's an event! Yes, the music I find enhances the experience greatly :-) In regards to kissing all the female relatives that helped me with this recipe, I would have to hop on a plane and cross the east coast a couple of times to make this happen ;-). I love them all dearly! "They cooked and listened to Italian music all day." - Auh, just like the old days. A good Italian dinner starts early in the day and is meant to be savored throughout the day. You need to smell that sauce cooking for hours, the smell needs to thoroughly permeate the entire house prior to actually eating it. To make it complete you need a lot of loud relatives over who like to all talk at once, pass the braciole please! What? I said pass the Braciole! And then everybody needs to lie down somewhere and nap! Speaking of Braciole, no I don't buy it pre-tenderized. I get it sliced from the butcher man (they hide in the back of grocery stores, you have to ring little bell to get them to come out of their hiding place), I tell them to cut the meat in 1/4" slices then I take it home and pound the heck out of 'em! Hint... secret grandma hint alert!!!! Before pounding the meat, marinate the meat slices in olive oil and chopped garlic.. ssssh, tell no one! Well, happy cooking and give all the family a big goumba hug for me and maybe a little pinch on the cheek :-) Ciao, ~8-) Anthony

Anthony, My mother is not superstitious; according to her. As she got older, the acid from the tomatoes in the sauce was hard on her stomach. Mrs. Petrangelo (my grandma's friend) told my Mom the solution. Put a whole unpeeled carrot into your sauce when starting to simmer it. When the sauce is thickened to your liking; turn it off. Immediately you MUST remove the carrot from the sauce with 2 wooden spoons (these MUST be wooden spoons). You MUST not put the carrot down on anything during this process. The carrot goes right from the sauce ; into the spoons ; into a brown paper bag (MUST be a brown paper bag) . Immediately you must take the brown paper bag and put it into the garbage can OUTSIDE (not the garbage in the house ; you can't put it into the household garbage and then take the household garbage out). Now remember, my MOM is not superstitious. Right! You will NEVER get my MOM to put the carrot down , use a white paper bag , put the brown paper bag (with the carrot in it) in the household garbage or put the bag down during any part of this process . Thank GOD my MOM is not superstitious!!!, things like this is a part of the mystique of Italian cooking. I'm sure ...somehow it adds to the flavor..... not the carrot..... the process!!!! My MOM is so darn cute when she's doing this. She's got this cute little smile on her face while "doing the carrot thing" . She knows it's B.S> .......but she just can't put that carrot down!! ~ Bill Suhonen Jr.s. LOL!! Bill, this is great! I know exactly what you mean.. It's not the carrot that makes it taste better, IT'S THE PROCESS! It's all about tradition and THE WAY IT'S DONE" that makes it all taste better and ALWAYS enhances the experience to something so memorable that the memory itself is more powerful than the good food, but when you take the amazing memories and tie it together with the good food.. Oh Momma Mia!!! Nothing can compare! Thanks for sharing. This is so Italian; my grandmother had some "non-superstitious" things she did too! Ciao, ~8-) Anthony P.S. Your email prompted me to ask my moms about any specific quarks my grandma might have had during cooking.. Below is her response from this morning. Great stuff! :-) Auuuh the memories... Anthony, I LOVE that story. Grandma Salerno did have a few "quirks". First of all before using, she would thoroughly wash the cans of tomatoes and tomato paste. She then would wash the can opener and when these two things were done she would then open the cans. She was concerned about any flake of dust getting into her sauce. You know, grandma never called it sauce it was always called "gravy" After opening the cans she would again wash the can opener and then pour the contents into the pot. She and Grandpa were always concerned for the safety of the garbage collectors so grandma would give grandpa the used cans and he would flatten them with the lid inside so the garbage men would not cut themselves on any sharp edges. They were so sweet and thoughtful. Grandpa would wait patiently with a small plate in his hand while grandma browned the meatballs. It was a tradition for him to get 3 meatballs served to him to snack on before they all went into the pot. You know, I am just like grandpa; I have to have my 3 browned meatballs while I make my sauce. Grandma and grandpa had a small garden out back and when the fresh tomatoes and basil were in season, there was no opening of cans. All fresh ingredients went into the sauce. Of course the washing of the tomatoes and basil was another whole process, lovely memories. That generation believed food was love and if you loved your family, you prepared the most delicious food for them and always sat at the table together to enjoy it. After each great meal, grandpa would always say "Anna, to-morrow, you don't have to cook" Of course to-morrow always came, and he would say "what are you fixing"? Until very late in life, grandma shopped in several different stores for her fixins. There was the chicken and eggs store, the store you went to for the great cheese, the special bakery for bread, the butcher shop for the best meats and so forth. It was an exhausting process. By the way, Uncle Philip still operates in that fashion. He drives 20 miles just to get the perfect sausage. haha ~ MoM

Hey! I just wanted to send you a quick note to thank you for your Spaghetti Sauce recipe! It was truly amazing! The directions were superb and my sauce turned out awesome the first time. I was looking around the web for some ideas for sauce cause Spag. is my favorite. I found a bunch of small ones that I was going to try instead of yours, but I figured the 'big' one would probably be the best so I put in the time and effort and boy was I rewarded. Cudos to you and thanx again. ~ Trevor Reichert, Vancouver B PS: What type of consistency am I ultimately looking for? The sauce thickened quite nicely after sitting for a day, but I just wanted to be sure, cause it's not as thick as store bought stuff and I was wondering if it turned out correct. No worries though - it's still the best sauce I've ever had! Damn! I forgot to comment on the meatballs! They were sooooo good and the chops! Like none I have ever had before! I will be making this weekly until I die! Thanx spaghetti man! ~ Trev Trevor, I'm so glad you took the effort to make the sauce. It is worth the effort for sure! I have tried many sauces and this recipe is still my favorite, well I am a little bias since it's the sauce I grew up with, but hey, it's a gooda Sauce!!! I think you where wise to choose the large detailed recipe. Ya a lot of work, but anything worth while does take some effort. The consistency you described is about right. It won't be as thick as the store bought stuff, but then again the store bought stuff is "NOT" real Italian sauce. I don't think it can even be compared to a good homemade sauce made with sweet and love! :)) The consistency you want to avoid is watery. Here is an example. When your sauce is finished or when you think it is finished, get a small plate, mix the sauce up real good and put about 4 table spoons full of sauce on the plate and wait about 5 minutes or so, then look at the sauce. If you see clear water on the edges of the sauce (about 1/8" rim of water), then the sauce is still not thick enough, so then you just cook it some more... The consistency does get a lot better if you make the sauce a day before, preferably the night before, stick the pan with the sauce and the cover on it in the fridge (let the sauce cool down before you do this), then the next day when you are going to have you big dinner heat it up again uncovered about an hour before the dinner, keep the heat low. This will also get that nice sauce smell in the house which is so nice :)) Hmmm... I'm making myself hungry! Ciao ~8-) Anthony

Hi Anthony! My name is Christine and I was on the internet today looking for a spaghetti sauce recipe. I found yours and went right to Tops for the ingredients! I've never made sauce from scratch before and thought it would be a nice change. We eat spaghetti a lot, but let me tell you...there will be no more Ragu and Prego for us!! That sauce is wonderful!!! I just finished it about a half hour ago and can't wait until I come home from work tomorrow to eat it! (I already snuck 3 meatballs!) Thank you SO much for this wonderful recipe! ~ Christine Christine, I'm sooo glad to see you will not be using Ragu and Prego anymore... That stuff is just not spaghetti sauce... Not the real thing anyway, there is no comparison to homemade sauce, as I see you found out :). I certainly know what you mean about sneaking 3 meatballs.. Sometimes I double the batch of meatballs just so I can eat 4 or 6 just after the sauce is done, you know just to make sure the sauce tastes just write before anyone else eats it ;) I great to share this recipe with one who can appreciate it's value. Well, happy cooking, make sure you try to make the Briciole.. It's worth it and improves on the sauce as well. Ciao ~8-) Anthony

Anthony, I have been searching all afternoon for a good recipe and I am sooo excited to try yours. Thanks for all the helpful hints and detailed instructions, I will definetely need them. I have a couple of questions - I have just grown some fresh tomatoes in my garden and I was wondering if I could use those for your recipe. Also, I live alone and tend to just cook for myself, or maybe one other person. How do I store the sauce that I don't eat? Should I put it in the freezer? I would like to put it in smaller "one person" size containers and freeze, so I could eat it during the week when I get home from work. Thank you so much, I never had any grandparents to show me this stuff, and I'm trying to learn on my own, so it means a lot to me to have someone put all this work into it - it feels like you are right here with me coaching me along! Thanks, ~ Laura Egler Laura, First of all let me say, I'm glad to see all my hard work of laying out this recipe in fine detail being put to good use. I love to hear from people who are actually following the recipe. It is so designed that if you follow it carefully you will come out with a wonderful spaghetti sauce Every time! :)) I originally put this sauce page up on the web for my Dad who Always wanted to make his mother-in-laws (my grandma) sauce, but he can't cook a thing!.. So on day when I was cooking the sauce like I always do I decided to write down every single step.. witch turned out to be a LOT more work than I thought, but I finally got it all spelled out for my dad in a way that was easy enough for him to follow. He read the recipe and got it right on the first try! A man that could not cook a thing cooking a wonderful Sunday afternoon spaghettis sauce.. Amazing! Well to answer some of your questions: 1.) Can I use my garden fresh tomatoes in the sauce? Yes you can, but I would not make the whole sauce from the tomatoes. You could ad 1 or 2 tomatoes to the sauce to get a fresher taste to it. If you are going to add the tomatoes do the following. You will first need to blanch the tomatoes. Boil some water and then drop in 1 or 2 tomatoes in the boiling water and let sit for about 5 seconds then quickly take them back out of the water, let cool for a minute and then peal off the skin. Cut the tomatoes in quarters and remove all the seeds. (seeds make the sauce bitter, you don't want to add any seeds to your sauce). Then dice up the tomatoes and add them to your sauce early on in the cooking process so they get a chance to cook down a bit. 2.) How do I store the sauce that I don't eat? After you have finished the sauce go ahead and just let it sit there while your enjoying your meal, this will allow it to cool a bit. What I recommend is using jelly jars or canning jars a quart or smaller. Poor the sauce into the jars leaving about 1" of space at the top of the jar (you want to have some room for the sauce to expand while it freezes. As far as the Meatballs and Braciole go (if you have any left... these usually go quickly), you will want to freeze those separately. Take the meatballs and Braciole out of the sauce and put them on a plate. Get a cookie sheet and some wax paper. Put 1 sheet of wax paper on the cookie sheet and put the meatballs and braciole on top of the wax paper being sure not to let any of them touch each other... no touchy while freezing... ;) This will allow them to freeze and not stick to each other. Let them freeze for about an 1-1/2 hours. After they have frozen then you can take them out of the freezer and put them together in one container or several containers. No that they are frozen it's safe to freeze them together. (you do all this to prevent the meatballs and braciole from fusing together during the freezing process). ~ Then when you are ready to reheat take out the Jar of sauce and the container of meatballs and or barcarole and put them on a plate on your counter.. take the lids off and put a kitchen towel over the containers and plate. I recommend doing this before you go to work, so when you get home everything is well thawed out and ready to quickly heat up. :) Well, I hope you enjoyed the sauce..? Let me know how it came out. Ciao ~8-) Anthony

Anthony, Thanks for the neat cookie recipe. The Hamburger Helper I have set out for this evening is as Italian as I can get today, but I do plan on saving these recipes and having a special feast for my family. We did have lasagna for Thanksgiving. An Early Merry Christmas, ~ Nancy Meyer Nancy, Glad you like the recipe.. I do hope you find the time to make these recipe's.. You'll be glad you did :) - lasagna for Thanksgiving - Now that's my kind of Thanksgiving!!! Ciao ~8-) Anthony

Anthony, I tried the recipe for the sauce, meatballs and braciola. It came out deliciosa. I will definitely continue to use this recipe. Thanks so much. Also, the instructions were a breeze to follow, you were very specific. I enjoyed the way you put everything together. Thanks again. ~ FATGRANNY FATGRANNY, Glad to be of Service.. Enjoy!!! I spent a lot of time trying to make this an easy recipe to follow and I'm glad to see that it's working :)) Ciao ~8-) Anthony

Anthony, Had to drop you a line. We have been making your sauce faithfully for over a year now and haven't had anything to compare anywhere! When I say faithfully, a batch might last the 2 of us a month at most. We make the next batch as soon as the last is finished! We also think the meatballs are equally wonderful. We have not yet tried the braciole(?) but intend to do so. We live near Hershey Pennsylvania which has a strong Italian population with 3 or 4 well know Italian restaurants(for the area). 1 or 2 have been around for 30+ years. We think "your" sauce is even better than those places. Looking forward to your recipe for garlic bread. We have our own version and will be anxious to find out how it compares! BTW - neither my wife or myself have a drop of italian blood in us! ha Thanks again for providing that incredible recipe! ~ Caren & Brian - Dillsburg, PA Caren & Brain, WoW!.. What a compliment.. I'm glad to see my family's recipe being appreciated. It's the best sauce I have ever eaten, but then I'm, bias.. it's what I grew up with.... how can anyone compete with that. ;)..  Sorry I have not yet put up the Garlic bread recipe ... Been busy, busy, busy.. I do plan on getting many more recipes on this site when I get time to write them all down. I think the next recipe will be Eggplant... I also want to get a bunch of pictured on this site giving helpful photos during the process of making the photo, but I have to remember to have a camera handy when I make the sauce and I keep forgetting to do that.. Well one day maybe. Also, it's great to see people without any Italian blood in them making great Italian sauce :)))   Happy Cooking... Ciao ~8-) Anthony

Dear Anthony, Im going to try your recipe this weekend for my family so I will email how it turns out, I'm very impressed that you included so much information so that each step is perfect. I also was wondering what you think is the best way to re-heat pasta with out using the microwave. I use different things such as heating it up again once I finish the sauce by putting the pasta into the sauce,or pouring hot water over the pasta..what do you recommend that looks more professional. Any tips are welcome thanks. ~ katt Katt, The best way I know of to reheat leftover pasta is as follows: If there is some pasta left over (which I don't know why there would be because the sauce is so good), I usually put the leftover pasta in a bowl and add just a little bit of sauce to it, mix the sauce in well with the pasta, just enough to help keep the pasta a little wet while in the frig. [I don't recommend freezing leftover pasta - Reheat the pasta with in about two days or forget it]. Then when you want to reheat the pasta - boil a pot of water, when the water comes to a bowl poor in the leftover pasta - the water might get a little messy from the little bit of sauce you stored with the pasta but who cares.. Boil the pasta for about 2 minutes.. just enough to reheat it, then strain just as you would new pasta... (by the way - although this is not to Italian - you can reheat leftover rice the same way..) I hope this helps... Ciao ~8-) Anthony Hi Anthony, This is katt again to tell you your recipe turned out perfect and I must say it was great to see a recipe turn out exactly like its supposed to. Everyone wanted the recipe and could'nt stop commenting how rich and delious the sauce was. I must thank you and tell you to keep it up, mabye even a cook book I will certainly buy a copy. I will tell others of your great recipe (that actually works)!!! Again, Thanks... ~ katt

Dear Anthony, God bless, you, my good man. Man, it's fun reading about good food and cooking good food and eating good food . . . Mario Lanza was my dad's favorite, too. I haven't made the sauce, meatballs and braciole yet, but I read through "la recetta" and it sounds great. Just like Nona's. I, too, am a BIG Filipio Berio fan; one of the clerk's at Lucia's Italian Deli said, "Oh, yeah, well, you can use the Sun of Italy oil, and it's just the same." Oh, no. I do like the Sun of Italy crushed tomatoes [or Sole d'Italia], too. I don't know if that's a brand local to Maryland or not, but you might want to try their stuff if you can get your hands on it. OK, I have a question. I've got a cast iron-coated with enamel pot that I paid a lot of money for, but when I make sauce, it sticks to the bottom EVERY TIME. I've got an old Farberware pot that my Aunt Betty gave me, and it works great for sauce. It makes me mad, though, and I keep trying the Le Creuset pot, but I keep going back to the ol' Farberware. For meatballs, have you ever used oats instead of wheat bread? Someone told me (Siciliana, I think she was) that oats are good. I tend to use Progresso Italian bread crumbs. For braciole, my mom used to put hard boiled eggs on the inside, and I thought it was gross. I'm going to try your recipe, because it sounds a lot better. Hey, did you see that episode of "Everybody Loves Raymond" where his wife, Deborah, made the braciole that was out of this world, and everyone loved her? I think it might have been your recipe . . . Thanks a bunch. I'm looking forward to eating this [I'm doing Weight Watchers, for obvious reasons, but I'll take a night off for this. Besides, the fat is GOOD fat -- makes you smile, makes families eat together -- what's not to love? ~ NoName Dear NoName, You left no name, so I cannot properly address you... I'm glad you like the recipe.... I'm glad to be able to share it with one who can appreciate it... Let me know when you make the Sauce, Meatballs and Brichiole.. I'd love to know how it came out and if your family enjoyed it!! It's great to share good food!! I'm pretty stuck on "Big Filipeo" olive oil.. Don't think I'll try something new for a while.. In regards to your question about the Cast Iron pot... Not worth trying to make sauce or balls in... it's just not slippery enough!!! Stick with the Farberware or some other non-stick type pan for the Meatballs and a Nice sauce pan with a THICK bottom for the sauce.. I never like cooking with the Cast Iron pans.. Just my opinion.. Have not tried the oats in the Meatballs yet, but I might give that a try one of these Sundays... Progresso Bread Crumbs..!! No.. No... You have to use fresh Wheat Bread - it's nice and gummy when you get it wet and acts like a glue that hold all the meat together when your trying to brown the balls... Oh.. and be sure to use FRESH Parsely as well... With the Progresso bread crumbs.. you could be using bread that's months or even years old... Auuuh!.. Keep your ingreediant fresh.. It makes a huge difference... Boiled eggs in Briciole.... Yep, that's gross.. lol... <> I have to see this "Everybody Lovers Raymond" episode. I keep getting email about it.. <> Yes I agree, this recipe has GOOD FAT - the kind that makes your smile and makes families eat together.. Could not have said it better myself!!! Thanks for the feedback and I hope you give the recipe a try.    ~ Enjoy the Good Fat...... Ciao ~8-) Anthony...

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