Judy's spaghetti sauce sgnx25a
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 56 | ounces | Italian peeled tomatoes |
| Salt & pepper | ||
| 16 | ounces | Tomato sauce |
| ¾ | cup | Red wine |
| 12 | ounces | Tomato paste |
| 1 | pounds | Sausage -- ( sweet and/or |
| Hot | ||
| 1 | large | Onion -- chopped |
| Meatballs | ||
| 2 | cups | Garlic -- minced |
| 1 | pounds | Ground beef |
| Oregano -- (to taste) | ||
| 2 | larges | Eggs |
| Rosemary -- (optional) | ||
| ½ | cup | Parmesan cheese -- grated |
| Parsley -- (to taste) | ||
| 1 | cup | Italian bread crumbs |
Directions
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. Simmer. 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 350 F. on cookie Drain.
Add to sauce and heat through. Enjoy! Ron/MA FROM: RON SECOR, JR.
(XGNX25A)
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