Editors Notes: My husband and I have lived in our current home for the last 29 years. When our long-time next-door neighbors put their house up for sale, we of course wondered just who our new neighbors would be. Enter Michele and Larry Farulla… a delightful couple with grown children… just like us (well, the grown children part). We have quickly become great friends, sharing life stories and pictures of grandchildren over coffee… cocktails… and dinner parties. When she first had us over for dinner, she served “macaroni.” I walked into her house and was immediately transported into an authentic Italian kitchen. Huge pots of sauce, meatballs, and other delightful meats on the stove filled our senses… and she shared the story of her sweet Italian grandmother which I knew needed to be shared with the world!

Gramma Teresa: The Heart of a Home

Gramma Teresa’s journey to America began when she was just a toddler, around the age of two. Born in Campobasso, Italy, she arrived in the United States with her family in 1885, settling in a close-knit Italian neighborhood on the outskirts of Buffalo, New York. Despite the challenges of adjusting to a new life, Gramma embraced her new home with the same strength and determination that would come to define her.

With an education that only extended through the eighth grade, Gramma Teresa’s real schooling came from life itself. As a young girl, she was given a sewing machine by her mother and was told she would be responsible for making the family’s clothes. It was through this act of necessity that she became a skilled seamstress, a talent that she carried with her throughout her life. She would often say, “My mom gave me a sewing machine and told me I was going to make the clothes for the family.”

Gramma Teresa’s life was marked by simplicity and devotion. She married and raised nine children in a modest 1,100-square-foot home. Michele’s mother, Mary Margaret, was the sixth of these children. Despite the small space, the house was filled with warmth, love, and the comforting hum of Gramma’s steady presence. Always busy, always humming, and always with a positive attitude, Gramma was the epitome of contentment. She lived her faith quietly, not through words but through actions, embodying a belief that life’s true riches were found in family and gratitude.

One of Michele’s fondest memories is of Gramma in her apron, always prepared for any mending that might need to be done, straight pins securely fastened to the fabric. To Michele, Gramma wasn’t just a grandmother; she was “Honey Girl,” a nickname that carried with it the affection and care that Gramma bestowed on all her grandchildren.

Summers were special times when Michele and her family would visit Gramma. The house was always spotless, with a clean scent lingering in the air, especially on Saturdays, which were dedicated to cleaning. After the house was spotless, Gramma would turn her attention to preparing the Sunday meal, starting with the meatballs and other meats for the macaroni. Michele remembers the irresistible temptation to sneak a meatball from the pot, a challenge Gramma met with a knowing smile and gentle scolding.

Sundays at Gramma’s were filled with the aroma of homemade sauce simmering on the stove. After church, the family would gather around large platters of macaroni, a feast that brought everyone together. No Sunday meal was complete without dessert, and Gramma always made sure to have red jello with homemade whipped cream, a simple yet cherished treat that still remains a treat harbored in the hearts of family tradition.

Gramma Teresa never longed for more than she had. Her happiness was rooted in the simple joys of life—her family, her faith, and the satisfaction of a job well done. She was the heart of her home, a steady presence who left a legacy of love, strength, and contentment that continues to inspire those who knew her.

Italian Tomato Sauce
This recipe is approximate! I don’t know that I ever really “measure” anything; I use “enough” of everything. So have fun and use your judgment. I usually make, as my mother would say, “enough to feed an army.” So, there will be leftovers for sure, unless you are planning on feeding an actual army! I start with preparing and frying the meat. Then, I put it all into a large pot, add crushed tomatoes, some wine, a can of paste, and simmer, simmer, simmer. You can make the meatballs, fry the sausage, and prepare the braciole the day before, and put the sauce together the next day. My mother always added pork of some kind, whether it be sausage, a pork chop, or “a piece of pork” (of course, nothing smoked).

Sausage
Fry mild Italian sausage in a little bit of olive oil. I usually use one package of sausage. The rule of thumb is one per person, so everyone who wants one gets one. If you like hot sausage, go for it!

Meatballs

Ingredients:

Put all the ingredients in a large bowl and mix. Now, here is where your judgment comes in! How much garlic? It depends! If you like it, more is okay. The same goes for the rest of the ingredients. The mixture should hold together when you form the meatballs; if not, add more breadcrumbs. If you want more cheese, go for it! Shape into meatballs, not too big, not too small. Then brown them in some olive oil. I usually fry the sausage first, then brown the meatballs and braciole in the same pan.

Braciole
This is a specialty you don’t see often, and I have been making it as long as I can remember. Make as many as you like; again, I tend to make one per person.

Ingredients:

Directions:
Sprinkle each piece of meat with salt and pepper. Next, spread the garlic, then the fresh parsley across the meat. How much? Start with a tablespoon and add more as needed. Sprinkle with parmesan. Roll each piece from the short end, then secure with either toothpicks. Remember to remove these before serving! Brown each piece in a little olive oil.

Sauce
Put the meat in a large pot. Then, depending on how much sauce you are making, add 6–8 cans of crushed tomatoes, a small can of tomato paste, and a cup of red wine. Be careful with the wine! Something with an aftertaste will come through in the sauce. Add a tablespoon of both oregano and crushed basil, a teaspoon of pepper, and two bay leaves. Then simmer, simmer, simmer, turning frequently every 20 minutes. How long, you ask? I would say about 3 hours. I keep an eye on it, and there is a little judgment involved. The meat will fully cook and tenderize in the sauce, and you will need to taste test it once in a while to see if you want to add more of anything. We used to use a piece of bread with some sauce to test it, but you run the risk of running out of sauce if you do it too often.

Some people add a little sugar. I don’t, although that is how I learned to make it. If you put in too much sugar, you will be sorry. Have fun, experiment, and make it your own family recipe!

In our family, we serve the meats on a platter family-style. Cook your favorite macaroni, put it in a large bowl with sauce, and serve family-style as well. Always have extra sauce available on the table.

Mangia! This has brought back so many wonderful memories, and I hope it will become part of your family’s memories as well.