Italian-style meat mix

Yield: 16 cups

Measure Ingredient
3 pounds Sweet Italian Turkey Sausage cut Into 2' Lengths
56 ounces Tomato Puree
28 ounces Canned Peeled Tomatoes, slightly Mashed
1½ teaspoon Basil
1½ pounds Ground Meat, Lean
½ teaspoon Basil
¼ teaspoon Onion Powder
½ teaspoon Parsley
1¼ teaspoon Parsley
1 teaspoon Sugar
¼ teaspoon Pepper
½ teaspoon Garlic Powder
5 teaspoons Romano, Grated
6 cups Water
½ teaspoon Salt
¼ teaspoon Pepper
½ cup Soft Bread Crumbs
1 each Egg, Beaten

MEATBALLS

In a large dutch oven, brown sausage over medium high heat, stirring occasionally. Simmer over low heat 20-25 min until meat is no longer pink. Drain, reserving 2 tb drippings in skillet. Stir in remaining ingredients. Cover and simmer 30 minutes over medium heat. Prepare meatballs <or use 2 quarts Meatball Mix>. Spoon meatballs into tomato mixture. Bring to a boil over medium high heat, cover, simmer over low heat 5-6 hours until thickened. Cool. Store in freezer in 1 cup containers. Use within 6 months. Meatballs: Preheat oven to 400ø.

combine all ingredients, shape into 1' balls. Place on ungreased baking sheet, bake 10-15 min until browned, discard drippings.

Makes:

Cathy's Meatball Sandwiches

Eggplant Parmesan

Green Peppers

Italian Style Spaghetti Royale

Italian Style Zucchini

Last-Minute Lasagna

Submitted By CAROL PLOWMAN On 05-11-95

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