Italian Spaghetti Sauce With Sausage and Meatballs
Ready In: 4 hrs
Yields: 6 quarts
Ingredients
- 1 1⁄2 lbs sweet Italian sausage
- 1 1⁄2 lbs hot Italian sausage
- 1 tablespoon olive oil
- 2 (29 ounce) cans Contadina tomato sauce
- 2 (29 ounce) cans of contadina tomato puree
- 2 minced garlic cloves
- 3 tablespoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 (18 ounce) can Contadina tomato paste
- 1 tablespoon beef base
MEATBALLS
- 3 lbs ground beef
- 1 1⁄2 cups seasoned dry bread crumbs
- 3⁄4 cup milk
- 1 1⁄2 teaspoons Worcestershire sauce
- 2 large eggs
Directions
- Cut the sausage links in half and place them into a 6 quart stock pot.
- Add the olive oil and garlic, stir to coat; brown on medium heat stirring often to keep them from burning.
- Add the tomato sauce, puree, basil, oregano and salt to the browned sausage and reduce heat to low; cover and slow simmer.
- MEATBALLS.
- Mix ground beef, breadcrumbs, milk, Worcestershire and eggs together in a bowl.
- Shape meatballs into size of your choice and place into a shallow glass baking pan.
- Preheat oven to 400°F and bake meatballs from 20-40 minutes depending upon size.
- Add meatballs to the sauce and let simmer for 3 hours;stir occasionally and skim the fat off the top so the sauce is not greasy when it is done.
- Add the tomato paste 1 hour before the sauce is done to thicken it up.
- 1/2 hour after adding the tomato paste test the sauce; if it is too sweet from the paste add the beef base to counteract the sweetness--if not, leave this out and enjoy!
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