Spaghetti Sauce & Meatballs

I got this recipe from an Italian cook, and it is the best I've ever eaten! I've never made the slowly-simmer-and-reduce type of sauce before, and I think now it makes all the difference. I double the sauce recipe and still have plenty of leftover meatballs for other meals or for sandwiches. The meatball recipe makes ~36 meatballs, so you might want to halve it. In addition to adding meatballs to the sauce, I also added browned and cut up hot and sweet Italian link sausages and simmered in the sauce. Oh my, I never knew spaghetti could be so good. Please don't use dried parsley or pre-grated Romano.

SPAGHETTI SAUCE & MEATBALLS

Sauce

49 oz. tomato product
I use…
(1) 28-oz.can fire roasted crushed tomatoes, pureed in blender
(1) 15-oz. can tomato sauce (w/Italian herbs)
(1) 6-oz. can tomato paste
29 oz. water
I use 12 oz. red wine + 17 oz. water
½ C. sugar
1 C. chopped fresh parsley (please don't use dried)
4 T. fresh basil (or 2 T. dried)
2 T. salt (or to taste)
2-3 fresh bay leaves (or 1-2 dried)

Bring to simmer and then add any or all of the following: browned meatballs, crumbled browned meatballs, browned sweet and/or hot Italian sausage links cut into thick medallions, mushrooms. Simmer very slowly in uncovered pot until sauce is reduced and thickened—about 3 hours.

Serving suggestion:
Top each spaghetti portion with sauce and two meatballs topped with grated mozzarella and place in microwave to melt.

Meatballs

3 lbs. lean ground meat
1 lb. ground Italian sausage
1 ¼ C. Italian bread crumbs (or equal amount stove top dressing)
1 C. grated Romano cheese
7 eggs
4 T. fresh sweet basil (or 2 T. dried)
3 cloves chopped garlic
2 T. extra virgin olive oi1
1 C. grated onion (optional)
Salt, pepper and garlic powder

Spread ground beef and lightly dust with salt, pepper and garlic powder. Mix in ground Italian sausage and all other ingredients in a very large bowl. (Using hands works best.) Consistency should be that of a slightly moist meat loaf. Add more breadcrumbs as necessary. Do not overwork. Roll into balls slightly larger than golf balls. Brown on all sides in hot olive oil or lard in a heavy skillet. Add to spaghetti sauce within first hour of cooking. Do not thoroughly cook meatballs when browning. They will finish cooking in the sauce. If you wish to use some of the meatballs for another purpose, finish cooking those in oven.

--Pen





This message was edited Jan 12, 2007 9:28 PM