Grandpa Matty’s Sunday Sauce & Mary Immaculata’s Mini Spinach Ricotta Pies

Justin Brannan, District 43:
Bay Ridge, Dyker Heights, Bensonhurst, Bath Beach

 
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Grandpa Matty’s Sunday Sauce

Ingredients

  • 1/2 of a small onion, finely chopped

  • 2 cans of tomato paste (6 oz. size)

  • 2 cans of Italian plum tomatoes (28 oz. size)

  • A few basil leaves

  • Frozen “meatless” meatballs

  • Olive oil

  • Salt and pepper

  • Locatelli brand grated Pecorino Romano cheese

Directions

  • Brown the onion in a few tablespoons of olive oil in a large saucepan. Be careful, don’t burn the onions!

  • Turn off heat and have two 6 oz. cans of tomato paste ready to add to pot. Fill each can with water and add to pot. Stir and turn on heat again.

  • Bring to a quick boil and then lower the heat to simmer.

  • Add two 28 oz. cans of some good Italian plum tomatoes to the pot. Season with salt & pepper and in a few basil leaves if you’re feeling fancy. Stir and then cover the pot.

  • Allow it to cook on low/medium heat for about two hours. Don’t rush it!

  • If you wish, add your favorite brand of frozen “meatless” meatballs during the last half hour of cooking. Don’t forget to turn off the heat when done.

  • Boil your favorite pasta. Add sauce. Top with the Locatelli for the full experience.

  • Mangia bene!

 
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Mary Immaculata’s Mini Spinach Ricotta Pies

Ingredients

  • 1 lb. frozen chopped spinach

  • 2 large eggs

  • 16 oz. ricotta cheese

  • 1/2 cup Locatelli brand grated Pecorino Romano cheese

  • 3-5 tablespoons Italian flavored bread crumbs

  • Salt and pepper

Directions

  • Preheat your oven to 350°

  • Cook one package of frozen chopped spinach. Drain well in a colander, squeezing out excess liquid and set aside.

  • Beat two large eggs. Season with salt and pepper. 

  • Add 16 oz. of ricotta to the eggs. Blend well. Add the drained spinach and 1/2 cup of the Locatelli. (Any parmesan or romano cheese will work well too).

  • Add the spinach and blend the mixture together with a few tablespoons of Italian flavored bread crumbs. Add salt and pepper, to taste. 

  • Use either a mini muffin or regular size muffin pan. The minis are ideal for appetizers and the regular size makes a hearty side dish. Alternatively, you can also use a pie dish to make one large pie. 

  • Grease pan if it’s not non-stick and spread the mixture evenly.

  • Bake at 350° for about 20-30 minutes or until cooked through and slightly browned on top. Test with a toothpick to make sure they are done. 

  • Allow to cool for about 10 minutes before serving. 

  • Mangia bene!


 

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