My mother used to make spaghetti and meatballs almost every Sunday as we were growing up. It really wasn’t Sunday morning if my brothers and I didn’t wake up to the comforting aroma of onions and garlic, mixed with basil and tomatoes, wafting into our bedrooms from the kitchen.
This was a familiar tradition in my Sicilian mom’s family, but after she married my Jewish dad she made it weekly for him because he could never ever get enough. I remember she used to tell him he could only have “two forkfuls” of the spaghetti to make sure he stuck to the old Atkins diet that was so popular in the 70s. I’m so glad he didn’t listen. Who wants to limit their favorite foods to just two forkfuls? Not me!
I made this pasta for my son and daughter-in-law who just had their second child. Sounds weird (and wonderful) to say, but I now have FOUR grandchildren. How is this possible when it doesn’t seem that long ago that I had my kids? Well it’s true, and little Bradley is a healthy and gorgeous baby and I couldn’t be happier that I get to see them more often now that I live in Santa Cruz.
I’m glad January is here and that the holidays are over. I love all the festivities and family time, but I also really love when things get back to normal.
And I love new beginnings and all the wonderful things that can happen. This past year was a really difficult one for me for a few reasons, including getting through the first year of my life without my mom who died at the end of 2013. That, combined with other family issues, really had an impact on how I was feeling.
But as a believer in the Almighty God, I am never discouraged about the future. I know that all of us will experience hard times because that is just part of life. In the bible (John 16:33), Jesus said, “I have told you these things, so that in me you may have peace. In this world you will have trouble.” The words that follow are probably the most powerful words for me from scripture. He then goes on to say, “But take heart, I have overcome the world.”
Wow. Those words are so comforting to me, and because I believe that with my whole heart and mind, I am strengthened in all I think about and do.
This year, I hope to spend a lot of quality time with my friends and family – even it if means just doing simple things like having a cup of coffee with a friend, or preparing and delivering a dinner for someone – especially my kids who no longer live with me. I remember how hard it was to work, cook dinner, and do all the millions of other things you need to do when the kids are little.
I think I might have to bring back the Sunday tradition of spaghetti and meatballs – maybe you want to join me. There’s no doubt, someone will be glad you did!
Enjoy!
Bucatini with Sicilian Meatballs
Ingredients
- 1 pound Bucatini pasta spaghetti with holes in center
Simple Tomato Sauce
- 12 ounces tomato paste (2) 6-ounce cans
- 2 tablespoons extra virgin olive oil
- 1 c onions finely diced
- 3-4 garlic cloves crushed or finely chopped
- 1 tsp Kosher salt to taste
- 2 teaspoons dried or fresh basil
- 2 teaspoons parsley
- 1 teaspoon oregano
- 1/4 cup red or white wine
- 2 teaspoons heavy cream or half and half
Meatballs
- 3/4 pound ground beef
- 3/4 pound ground pork
- 1 cup bread crumbs
- 1/4 cup milk
- 1/2 cup onion minced
- 3 cloves fresh garlic crushed or finely minced
- 1/2 teaspoon oregano
- 1/2 teaspoon rosemary
- 1-2 tablespoons fresh parsley finely chopped
- 2 fresh basil leaves finely chopped (or teaspoon dried basil)
- 1/4 cup red or white wine
- 2 eggs slighty beaten
- kosher salt and freshly ground pepper to tasted
- 1 tbsp olive oil extra virgin
Instructions
Meatballs
- Combine all ingredients in mixing bowl, with the exception of the breadcrumbs and milk. With hands, blend together until well-combined.
- Make a well in the center of the mixture. Add the breadcrumbs in the center and then pour the milk over the breadcrumbs. Let stand for about five minutes. Once breadcrumbs have softened, continue to mix thoroughly with hands until full combined.
- To form the meatballs, grab a handful of the mixture and toss loosely to form a ball, about the size of a golf ball.
- Heat olive oil in large, heavy-bottomed pan to medium low. Don’t let it get too hot to cause the oil to smoke.
- Add meatballs to the pan without crowding. The surface will start to brown quickly - monitor closely and turn frequently so they brown evenly. I just use my hands with a spatula to turn. Monitor closely to prevent burning.
- Once the meatballs have a caramelized surface that is as even as possible, add a little water to the pan and cover to make sure that the meatballs are cooked all the way through. Sometimes I like to splash a little wine in the pan. Simmer covered for 5 - 10 minutes until done in the center.
Tomato Sauce
- Sauté onions with olive oil in a small sauce pan for several minutes until tender.
- Add the garlic, stir and cook another minute without browning garlic. Add the basil, parsley and oregano, salt and pepper. Saute another minute or so.
- Stir in the tomato paste and cook for a couple minutes. Add 1 1/2 cups of water to the sauce.
- Once simmering, add more herbs and salt to taste if needed, the sugar and wine; stir.
- Simmer loosely covered on low for about 30 minutes. After 15 minutes (of the 30), stir in heavy cream,
Pasta
- For the pasta, cook to al dente (according to package directions).
- While the pasta is cooking, prepare a large serving dish by spreading about 1/2 cup of sauce on the bottom. When the pasta is ready, take directly from water without rinsing and toss into the serving bowl. Make sure all the pasta is tossed with the sauce to prevent from sticking together. Add more sauce and toss lightly.
- Garnish with grated Romano or Parmigiano cheese, fresh parsley and crushed red pepper.
- Add meatballs to your spaghetti sauce, or you can leave them as is. I like to decorate the family style pasta dish by putting the sauce-dipped meatballs all around the edges of the bowl.
- Makes about 20 meatballs, depending on their size.
It is Sunday. My family is visiting from across the country for an extended Christmas visit. On the menu is Sunday Supper: pasta with meatballs, sausage and brasciola. It doesn’t get any better than that. Have a great Sunday.
Best…Victoria
Agreed!
Did you ever here the Sicilian word “brumi” used to describe spaghetti and meat ball dinner? I’m Trying to find the correct spelling and how the word originated.
Thanks
Tim
I haven’t! Sorry! 🙂
I would love to make this but not sure how 2 cans of tomato paste will feed a family. Your recipe says this feeds “several” so would that mean two? Three? Should I double the recipe? Thanks so much!
Hi there. This will make enough sauce for 1-2 pounds of pasta, which is enough for about 4-5 people – maybe more, depending on how much people eat.
Two 6-ounce cans of tomato paste goes a long way because it’s concentrated (and you must add about 1.5 cups of water and a bit of wine!.
Hope that helps.
Jodi
Brumi is the Arbereshe word for pasta. The Arbereshe are Sicilians of Albanian descent, whose ancestors came to Sicily in the fifteenth century after the Turks defeated George Kastriota, the hero of Albanian independence. The Arbereshe settled in several towns in Sicily and Calabria. My grandparents were Arbereshe and we always called pasta brumi.
Hi Tim,
My Sicilian grandma called her spaghetti and meatballs brumi as well and we’ve always wondered the spelling. Ever find out??
Bucatini pasta are some of my favorite. I’m so sorry about your mother–it’s so good to have certain foods that just make you feel like they’re nearby. That scripture is one of my favorites, too.
Thank you so much Kristen!
Bursting with flavor and nostalgia family recipes are the best! I searched for bucatini at two local stores and may have to oder on-line before I can make this scrumptious recipe!
It’s worth it! Thanks for stopping by!
Feel free to invite me over whenever you are making some of this yumminess. Happy New Year!
Claudya, I would love to – you live clise enough!
Spaghetti and meatballs, they are one of my ‘comfort foods’ and it has only been recently that I have been substituting Bucatini for regular spaghetti. I like the heftier mouth-feel of it. I enjoyed reading your blog of when your mother made it every week. I also read your blog of a tribute to your mother and I am sorry for your loss. My mother has been gone for nineteen years and I still have ‘attacks’ of missing her but by faith in our Savior I know I will see her again. Thanks for sharing your stories and your recipes. I love your blog!
How sweet – thank you so much for your kind words! <3
Ahhhh, I love the stories behind the food. Food ties families together and create the best memories and traditions for our children to carry on. Your picture on Instagram drew me in. I love pasta! I said it before, and I’ll say it again, I also LOVE that dish!
My first husband was Italian, so I HAD to learn to cook pasta sauce and meatballs, and we had it nearly every Sunday. I first learned from his sister, but it wasn’t long until I had my own adapted recipe with my own special ingredients. When my kids come for visits it is usually one of the dishes they always ask for.
I love different variations of pasta and trying other “foodie’s” recipes. So thank you for sharing your memories and your recipe! Definitely pinned this and I’m going to make it soon. Do you use the small or large cans of tomato paste? Thank you.
Sherri
Hi Sherri, thanks so much for your wonderful comment. I love your recipes, posts and blog too!
For several years I had a boy friend whose Italian Mother also made some version of spaghetti every Sunday. Whoever dropped by was welcomed to eat. My friend would tell her most Sundays—Ma, this is the best. Make this is THE recipe. Of course she never used a recipe and of course it varied every Sunday and of course it was delicious every Sunday no matter what. But she would nod her head and my friend would be satisfied that she indeed would make her next Sunday spaghetti just like the current one.
Thanks for sharing Carol – that made me smile!
Jodi:). This sounds AMAZING! I’ve never made my sauce that way, with just tomatoe paste? Oh my gosh, i am so trying this recipe! I love your blog too! It’s so weird because we have been friends for so long, so when I read your words, I can hear your voice and inflections in my head:). I love you girl and I am so proud of you!
wondering why no one uses celery i make the same as for 50 years so far again italian family like the united nations in the kitchens every body has a tip of there own ya know lol good stuff
My Mom used to make this every Sunday! I’m so happy to find your recipes and can’t wait to make this.
That’s wonderful! Hope you enjoy! 💛