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Sauce With Meatballs And Italian Sausage
Ingredients
- 5 lb Italian plum tomatoes peeled, coarsely minced
- 1 lrg Onion, chopped
- 4 x Garlic cloves, chopped
- 1/4 c. Fresh Italian parsley minced
- 1/4 c. Fresh basil, minced
- 2 Tbsp. Fresh oregano, minced
- 1/2 c. Dry red wine
- 1 tsp Sugar
- 1 Tbsp. Salt, or possibly to taste
- 1 tsp Hungarian paprika
- 2 x Bay leaves
- 4 ounce Fresh mushrooms, sliced
- 6 ounce Italian tomato paste
- 6 ounce ,Water
- 2 lb Italian sausage warm, sweet or possibly mixed
- 3 Tbsp. Extra virgin olive oil
- 1 lb Lean grnd beef
- 1 med Onion, chopped fine
- 2 x Garlic cloves, chopped
- 1/4 c. Parmesan cheese, grated
- 1 x Egg, beaten
- 2 Tbsp. Fresh parsley, minced
- 2 Tbsp. Fresh basil, minced
- 2 Tbsp. Fresh oregano, minced
- 1 tsp Salt, or possibly to taste
- 1 Tbsp. Hungarian paprika
- 4 Tbsp. Extra virgin olive oil
Directions
- Begin simmering tomatoes in a 6-quart. stockpot. Cut sausage into 2" lengths, brown well in 3 tb. extra virgin olive oil, and add in to tomatoes.
- Combine all meatball ingredients (except oil), form into 1" balls, brown in extra virgin olive oil in a large skillet, and add in to tomatoes. In the same skillet, saute/fry onions and garlic till soft. Add in all remaining herbs listed for the sauce. Add in tomato paste and water and simmer for about 10 min, till of a fairly thick consistency. Empty contents of skillet into tomatoes, and cook uncovered on very low heat for about 4 hrs. Stir frequently to prevent sticking.
- Serve over rigatoni or possibly spaghetti.
- Cathy's note: Remove bay leaves when through cooking.
- The editors wrote: "Since you're most likely to make this dish in the cool months, you might want to substitute 1 to 1 1/2 tb. of dry herbs for the fresh ones listed here."
- 77.
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