Spaghetti and Ravi-agna (invented by Judy) is a staple for all birthdays and Christmas celebrations in the Kennedy family. So, when Jen got engaged to Greg she asked Judy if she could teach her how to make the recipe for the sauce (homemade noodles are made according to the Kitchen Aid recipe with the pasta attachment) that was passed down to Greg’s mom from his grandmother. In true Italian form, there isn’t a written down recipe as it all comes down to taste, but I tried to document it … just in case.
SAUCE
Pro Tip: Rinse cans a bit with water to add to sauce.
- 4 cans of large (28 oz.) tomato (2 crushed & 2 diced)
- 2 lg. cans of tomato paste (12 oz.)
- 1 lg. can of tomato sauce (29 oz.)
- 1/4 cup of sugar
- Sprinkle (in circle) to taste:
- garlic powder
- salt
- fresh basil
- pepper
MEATBALLS
Pro Tip: Use a bit of water to put grease in sauce with meatballs with each batch.
- 1.5 lbs ground round/chuck
- 1 lb ground pork
- 3 eggs
- 1.5 cups of bread crumbs (gluten free)
- 3/4 tsp salt
- 1.5 tsp pepper
- 1 tbsp garlic powder
NOODLES
- 1 egg per cup of flour
- Water as need to ball up (couple tsp)
- Use paddle to mix, then hook for dough, once balled can feed through pasta maker
Zboril Traditions 