Cher in Texas, Riffraff, and Bratty 1 have inspired me to post this recipe. It is a very humble dish and is usually my Sunday dinner. It is the Sunday dinner of many Italian-Americans. I know there are probably a million ways to make this dish--please give my version a try.
- 3 tablespoons olive oil
- 4 garlic cloves (chopped)
- 2 onions (chopped)
- 1 (6 ounce) can tomato paste
- 2 (28 ounce) cans chopped tomatoes
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried Italian seasoning
- 1 1⁄2 lbs ground chuck (85% lean/15%fat)
- 4 slices white bread (make fresh crumbs in blender or food processor)
- 1⁄4 cup chopped fresh parsley
- 2 eggs, beaten
- 2 garlic cloves (chopped)
- 1⁄2 teaspoon salt
- pepper (a few grinds)
- 1⁄2 cup grated romano cheese or 1⁄2 cup parmesan cheese
- 2 tablespoons water
- flour (for dredging)
- vegetable oil (for frying)
- 1 lb sweet Italian sausage links or 1 lb hot Italian sausage
- Heat oil in very large Dutch oven.
- Add garlic and onions and saute until soft.
- Add tomato paste and stir to combine.
- Add crushed tomatoes and spices.
- Stir bring to boil, lower heat to low--cover and simmer.
- Meanwhile combine all meatball ingredients (except for flour and oil).
- Form into balls about 2-1/2 inches in diameter.
- Dredge meatballs in flour.
- Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried meatballs from skillet directly to simmering sauce.
- Stir and bring sauce back to a simmer.
- Place sausage in pot and cover with water.
- Bring to a boil and boil about 5 minutes to remove some of the fat.
- Brown boiled sausage in skillet.
- Place browned sausage in simmering sauce.
- Bring sauce back to simmer---cover and continue simmering for 2 hours over low heat---stir occassioanlly.
- Remove meatballs and sausage from pot and place on serving dish.
- Toss sauce with cooked pasta--You will have enough sauce to coat two pounds of cooked pasta.
- This freezes very well!