Sauce for Pasta with Meatballs and Italian sausage
This Spaghetti Sauce with Meatballs and Italian sausage is a meat lover delight. It is also delicious on other types of pasta. Great on ziti, penne, bowties, and screws. This recipe makes enough for 2 lbs of pasta.
- 2 quarts tomato sauce home-jarred is best. Purchase two 28 ounce cans if you don't have home-jarred.
- 2 quarts whole tomatoes home-jarred stewed tomatoes are best. Purchase two 28 ounce cans of whole plum tomatoes if you don't have home-jarred.
- 1 can tomato paste
- 1 veal neck bone
- 8 cloves garlic chopped
- ½ cup red wine merlot or malbec
- 1 tbsp basil minced fresh
- 1 tbsp oregano minced fresh
- 1 tsp marjoram minced fresh
- 1 tsp thyme minced fresh
- 1 tbsp Italian parsley minced fresh
- 1 lb ground beef 85% lean
- 2 eggs add 3 eggs if ground beef is more than 85% lean
- ¾ cup bread crumbs moistened with the milk. About 80% of the crumbs should be moistened
- ⅓ cup milk
- 1 tbsp Italian seasoning
- ½ tsp salt
- 8 Italian sausages spicy or sweet
Blend the whole tomatoes in a blender and add to a large kettle. Add the rest of the sauce ingredients, stir well to mix.
Add the browned Italian Sausage.
Simmer for 2 hours stirring occasionally
At the end of the first hour add the meatballs and simmer for the second hour.
At the end of two hours, increase the heat to bring the sauce to an almost boil. Add salt to taste and adjust acidity by adding up to 2 tbsp sugar. If the sauce is too thick, add some of the starchy pasta water to thin to a good consistency. Serve over the pasta of your choice.
Cut small slits in the side of the sausage links and place sausage in a frying pan with ¼ inch of water.
Bring water to boil and cook the sausage in boiling water until water has evaporated.
Once water is all evaporated, add 1 tsp oil to the pan and fry sausage until browned on all sides.
Add sausage to the tomato sauce.
Place ground hamburger in a bowl and add all of the other ingredients.
Mix well. Form meatballs with a cookie scoop or your hands moistened with a little water to keep the meat from sticking to your fingers.
Place the meatballs on a parchment covered cookie sheet.
Bake at 350 degrees for 20 - 30 minutes, then add to the sauce at the end of the first hour of cooking.
Makes about 18 meatballs
substitute 3 tbsp. dried Italian Seasoning for the fresh herbs in the tomato sauce. Or substitute fresh herbs for the dried Italian seasoning in the meatballs.
A serving includes 2 meatballs and 1 Italian sausage in addition to 1 cup of sauce.
Read the blog for instructions on how have fresh-frozen herbs all year long and how to make your own jarred pasta.
Serving: 1cup | Calories: 722kcal | Carbohydrates: 33g | Protein: 35g | Fat: 50g | Saturated Fat: 18g | Cholesterol: 188mg | Sodium: 2357mg | Potassium: 1883mg | Fiber: 7g | Sugar: 18g | Vitamin A: 3140IU | Vitamin C: 52mg | Calcium: 151mg | Iron: 7mg