Nos 30 anos da velha receita de almôndegas da mãe de Martin Scorcese

«The sauce:
Singe an onion and a pinch of garlic in oil.
Throw in a piece of veal, a piece of beef, some pork sausage and a lamb neck bone.
Add a basil leaf.
When it (the meat) is brown, take it out.
Put in a can of tomato paste and some water.
Put a quart of packed whole tomatoes through a blender and dump it in.
Let it boil.
Add salt, pepper and a pinch of salt. Let it cook for a while.
Throw the meat in, cook for one hour.

The meatballs:
Put a slice of bread without crust, two eggs, a drop of milk, ground veal and beef, salt, pepper, some cheese and a few spoonfuls of sauce into a bowl.
Mix it with your hands.
Roll them (the meatballs) up, throw them in [the sauce].
Let it cook for another hour.»

Martin Scorcese's mother's recipe for meatballs, in ficha técnica do documentário Italian American, de Martin Scorcese (1974)

(tradução? talvez aqui...)