5 pounds mix of pork, veal and beef, ground

1 pint milk

1/2 large onion

5 cloves garlic

1 1/2 cups Italian parsley, chopped

1 1/2 cups high quality Parmesan

1/2 cup dry Italian seasoning

1 cup Italian breadcrumbs

Round into 2-3 ounce meatballs – carefully, as to not tighten too much. Brown in oven. Finish cooking in sauce (your favorite, or Scot’s below).



1 gallon tomato purée

Tomato paste to thicken

Salt and pepper to taste

1 bunch fresh basil

Sugar to taste

1 onion, chopped

1 bell pepper, chopped

Olive oil

Dry Italian seasoning

Olive oil

Sauté onion and bell pepper. Adding Italian seasoning. Add purée. Add paste to thicken. Add water to correct thickness. Bring to a boil and simmer for 3 hours.

Serve on Italian or French bread toasted with cheese.

From Table to Tailgate

Francesca by Katie’s

515 Harrison Ave., New Orleans