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Sauce With Meatballs And Italian Sausage Recipe

by Global Cookbook

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

1. 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.
2. 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.
3. Serve over rigatoni or possibly spaghetti.
4. Cathy's note: Remove bay leaves when through cooking.
5. 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."
6. 77.

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