Judy's spaghetti sauce

Yield: 8 servings

Measure Ingredient
56 ounces Italian peeled tomatoes
\N \N Salt and pepper
16 ounces Tomato sauce
¾ cup Red wine
12 ounces Tomato paste
1 pounds Sausage; ( sweet and/or hot
1 large Onion; chopped
\N \N Meatballs
2 cups Garlic; minced
1 pounds Ground beef
\N \N Oregano; (to taste)
2 larges Eggs
\N \N Rosemary; (optional)
½ cup Parmesan cheese; grated
\N \N Parsley; (to taste)
1 cup Italian bread crumbs

Put tomatoes through food mill. Simmer onion and garlic in oil until translucent. Add cut up sausage. Cook until brown, stirring often. Add sieved tomatoes, sauce and paste, rinsing tomato paste cans with a little water to pick up any residue. Bring slowly to a soft boil. Add bay leaves, basil, oregano, rosemary, parsley, salt pepper and wine.


To make meatballs: mix ground beef with eggs. Mixture should be quite wet.

Add cheese and bread crumbs. Form into meatballs. (If you moisten your hands with water prior to rolling between palms, it's much easier!) Bake at 350F. on cookie sheet for 20 minutes. Drain. Add to sauce and heat through Per serving: 630 Calories (kcal); 41g Total Fat; (59% calories from fat); 26g Protein; 36g Carbohydrate; 138mg Cholesterol; 1621mg Sodium Food Exchanges: ½ Grain(Starch); 3 Lean Meat; 4½ Vegetable; 0 Fruit; 6 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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