Recipe by Trinkets
This is such a great meal to make in abundance. Serve it to a crowd AND freeze some for later. So many different uses, too. I sometimes make the sauce with the meat crumbled into it and use some of that sauce for lasagna and/or baked ziti. Hope you like it, too!
Top Review by Sunshine Forever
I chose this recipe for PAC Fall 2008. I am picky about my meatballs and red gravy--but this was fantastic. I have always fried my paste, which took close to an hour. I really like the fact that I could throw this together quickly. For the meatballs, I used 1# of ground meat and 1# of ground pork. I put the meatballs in the red gravy raw and let them cook. I have always baked my meatballs for 30 min. then added them to the red gravy. This is my new favorite!
- 2 onions, chopped
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 28 ounces petite diced tomatoes
- 30 ounces tomato sauce
- 24 ounces tomato paste
- 10 1⁄2 ounces consomme
- 1 1⁄2 cups dry red wine
- 5 cups water
- 1 tablespoon garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon sugar
- 1 lb ground turkey
- 1 lb Italian sausage or 1 lb ground pork or 1 lb beef
- 1⁄4 cup parsley, chopped
- 2 eggs
- 1 cup Italian seasoned breadcrumbs
- 1⁄4 cup olive oil
Directions See How It's Made
- Heat olive oil in a very large soup/stew pot and saute onions until soft, salt and pepper to taste.
- Add remaining ingredients and stir until well combined.
- Simmer the sauce for 3 hours and if you are going to add the meatballs:.
- Place all meatball ingredients, except olive oil, in a large bowl and mix gently.
- Do not over mix the meatballs, they will be tough.
- Form and shape either small, 2" diameter balls or larger.
- Salt and pepper and set aside.
- Now you can either drop the meatballs into the simmering sauce for 3 hours or you can sear them first in the remaining olive oil and then drop them into the sauce.
- My Italian friends prefer the fried meatballs.