HOMEMADE SPAGHETTI SAUCE WITH MEATBALLS AND SAUSAGE RECIPES

Name: Italian Spaghetti Sauce With Sausage and Meatballs
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 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; 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

ITALIAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS RECIPE ...

Italian Spaghetti Sauce With Sausage and Meatballs Recipe ... image

This is one of my favorite recipes to make for friends when we have them over for dinner. Italian is casual, simple to make and inexpensive. Start this early in the day, let it simmer for a few hours and right before the guests arrive, boil your pasta, toast the garlic bread and toss up a Caesar salad...nothing else could be so simple. This recipe makes a full 6 quarts so it will feed an army. It freezes very well so I package the leftovers in containers for simple and delicious weekday meals.

Total Time 4 hours

Prep Time 1 hours

Cook Time 3 hours

Yield 6 quarts

Number Of Ingredients 16

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
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

Steps:

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!

Nutrition Facts : Calories 1497.7, FatContent 83, SaturatedFatContent 30, CholesterolContent 328, SodiumContent 5382.9, CarbohydrateContent 92.6, FiberContent 15.5, SugarContent 38.8, ProteinContent 101.8

SPAGHETTI AND MEATBALLS WITH ITALIAN SAUSAGE – CAN'T STAY ...

Spaghetti and Meatballs With Italian Sausage – Can't Stay ... image

Spaghetti and Meatballs With Italian Sausage is a sumptuous and irresistible two-meat entree. The sauce is chunky with the addition of mushrooms, tomatoes, onions, Italian sausage and parmesan cheese-flavored meatballs. This mouthwatering comfort food recipe is marvelous for family dinners but delicious enough to serve company. It's hearty, filling and satisfying and especially good when you want a stick-to-the-ribs, down-home meal.

Provided by Teresa

Categories Beef Main Dish Main Dish Pasta

Prep Time 20 minutes

Cook Time 4 hours

Yield 15

Number Of Ingredients 30

Ingredients

1 lb. mild or sweet Italian sausage
29 oz. can tomato puree
29 oz. can whole tomatoes (undrained and partially cut-up with a fork)
12 oz. can tomato paste
2 29-oz. cans Italian diced tomatoes (or reegular diced tomatoes)
1 large onion (sliced in rings or diced)
8 oz. can sliced mushrooms (drained (or fresh mushrooms))
2 or 3 cloves garlic (minced)
1 heaping tablespoon dried parsley
1 heaping teaspoon dried oregano
1 heaping teaspoon dried basil
1 heaping tablespoon sugar
1 tsp. sea salt
1/2 tsp. black pepper
3 to 4 shakes red pepper flakes (if desired)
2 to 3 whole bay leaves
hot, cooked spaghetti
2 lbs. 96% lean ground beef
1 large egg (slightly beaten)
1/2 cup parmesan cheese (grated)
1 cup Italian style bread crumbs
2/3 cup diced onion
3 cloves garlic (finely minced)
1 tsp. Lawry’s seasoned salt
1 tsp. ground black pepper ((or to taste))
1/3 cup milk ((can use up to 1/2 cup milk; or use half-and-half or evaporated milk) )
2 tsp. dried oregano
1 tsp. dried basil
2 tbsp. dried parsley
1 tsp. dried thyme

Steps:

Break Italian sausage into small clumps and fry over medium heat in large skillet until no longer pink.
Drain sausage on paper towels.
Empty tomato products into a crockpot that has been sprayed with cooking spray.
With a wooden spoon, work the tomato paste into the other ingredients until smooth.
Add remaining ingredients, including sausage and baked meatballs.
Let simmer on high for about 4-6 hours.
Remove bay leaves before serving.
Serve over hot, cooked spaghetti and garnish with parmesan cheese.
Combine ingredients by hand in a mixing bowl.
Shape into balls.
Place on a parchment paper-lined cookie sheet.
Bake at 350° for 30 minutes or until done.
Add to crockpot with other ingredients.
Yield: 53 meatballs.

Nutrition Facts : ServingSize 1 serving, Calories 520 kcal, FatContent 14 g, SaturatedFatContent 5 g, UnsaturatedFatContent 6 g, CarbohydrateContent 65 g, SugarContent 10 g, FiberContent 5 g, ProteinContent 33 g, CholesterolContent 64 mg, SodiumContent 1295 mg

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