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This recipe comes from my wife's grandmother, Dora D'Ottaviano. This dish is one of her many specialties, and one that my wife would forever brag about. We've been making this dish on our own for quite a few years now. It makes for a nice, warm and hearty Sunday meal, especially on a cold winter's day. It can be cooked in either a stove-top pot or a slow cooker* and goes great with a nice glass of wine or beer and a loaf of crusty Italian bread.
6 medium potatoes, peeled and cut into cubes
1 16-oz package frozen peas and carrots
1 29-oz can tomato sauce plus one can of water
1 beef boullion cube
Salt, pepper to taste
1-lb cooked meatballs, rolled small
In a large pot, heat up 1 tablespoon olive oil, add cooked meatballs. Remove pot from heat. Add tomato sauce, boullion cube plus one can of water. Sauce and water should cover the meatballs by about 2 inches. Return to heat, bring sauce to a boil. Add peas and carrots and potatoes, stir. Bring to a boil again. Add salt and pepper (and optional spices) to taste. Cover slightly and simmer slowly for about 1-1/2 hours, or until potatoes are soft.
*Note - allow a good 6+ hours if using a slow cooker, as the potatoes take a while to get soft when slow-cooked.
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