Sauce with meatballs and italian sausage


"Discover how to cook this meat recipe. Recipe free. Delicious healthy recipe. Meat recipe, cooking tips and food recipe. Easy and quick meat recipe for free!"
Recipe by: egmont

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)


829 people have saved this recipe

Preparation Time:
10 Min
Serves:
6
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:


---------------------------SAUCE--------------------------------
5 lb Italian plum tomatoes 1/2 c Dry red wine
-- peeled, coarsely chopped 1 ts Sugar
1 lg Onion; minced 1 tb Salt; or to taste
4 Garlic cloves; minced 1 ts Hungarian paprika
1/4 c Fresh Italian parsley 2 Bay leaves
-- chopped 4 oz Fresh mushrooms; sliced
1/4 c Fresh basil; chopped 6 oz Italian tomato paste
2 tb Fresh oregano; chopped 6 oz ;Water

--------------------------SAUSAGE-------------------------------
2 lb Italian sausage 3 tb Olive oil
-- hot, sweet or mixed

-------------------------MEATBALLS------------------------------
1 lb Lean ground beef 2 tb Fresh basil; chopped
1 md Onion; minced fine 2 tb Fresh oregano; chopped
2 Garlic cloves; minced 1 ts Salt; or to taste
1/4 c Parmesan cheese; grated 1 tb Hungarian paprika
1 Egg; beaten 4 tb Olive oil
2 tb Fresh parsley; chopped

Begin simmering tomatoes in a 6-qt. stockpot. Cut sausage into 2"
lengths, brown well in 3 tb. olive oil, and add to tomatoes.

Combine all meatball ingredients (except oil), form into 1" balls,
brown in olive oil in a large skillet, and add to tomatoes. In the
same skillet, saute onions and garlic until soft. Add all other
herbs listed for the sauce. Add tomato paste and water and simmer
for about 10 minutes, until of a fairly thick consistency. Empty
contents of skillet into tomatoes, and cook uncovered on very low
heat for about 4 hours. Stir frequently to prevent sticking.

Serve over rigatoni or spaghetti.

Cathy's note: Remove bay leaves when through cooking.

The editors wrote: "Since you're most likely to make this dish in the
cold months, you might want to substitute 1 to 1 1/2 tb. of dried
herbs for the fresh ones listed here."

Recipe from Carla Hume of Thurmond, NC in "Great Spaghetti Sauce
Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol.
5, No. 2. Pg. 77. Posted by Cathy Harned.

Browse by categories


Celebrity Chefs Recipes (cooking)


Alain Ducasse
(celebrity chef)

Alain Ducasse

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

See all celebrity chefs

Celebrity chefs

Mario Batali
(celebrity chef)

Mario Batali

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

See all celebrity chefs

Celebrity chefs

Joël Robuchon
(celebrity chef)

Joël Robuchon

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Meat recipes

Meat recipes

Meat recipes

Discover the best meat recipes with pictures: chicken, pork, beef, veal, etc... Try delicious meat free recipes!

Discover the lastest recipes

recipes
Chocolate recipes

Chocolate recipes

Chocolate recipes

Discover the best chocolate recipes with pictures: black, with milk, desserts, ice cream, pie, white chocolate, etc...

Discover the lastest recipes

recipes
Salad recipes

Salad recipes

Salad recipes

Discover the best salad recipes with pictures: lettuce, tomato, etc...
Delicious and light salads!

Discover the lastest recipes