Sunday, December 13, 2009

Spaghetti Sauce

I browned italian sausage , omitted the green pepper, and used 1 large can of spaghetti sauce instead of the whole and crushed tomatoes. I added all of the other ingredients and let it cook away. I cooked the meatballs right into the sauce. ( I of course added my own stuff to the meatballs) Enjoy.

1 egg
1/4 cup milk
1 cup soft bread crumbs
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon minced fresh parsley
1 pound ground beef


1 pound Italian sausage links, cut into 2-inch pieces
1 large onion, chopped1 medium green pepper, chopped
1 can (28-oz) whole tomatoes, drained and squished
1 can (28-oz) crushed tomatoes2 cans (8-oz) tomato sauce
1 can beef broth
1 can (6-oz) tomato paste
2 garlic cloves, minced
2 teaspoons each: dried basil, oregano and parsley flakes
2 teaspoons sugar
Salt and pepper to taste

Hot cooked spaghetti
Grated parmesan cheese

In a bowl, combine the first 6 ingredients. Add beef and mix well. Shape into 32 meatballs. In a pan, cook sausage, onion and green pepper until vegetables are tender; drain. Add the tomatoes, tomato sauce, broth, tomato paste, garlic and seasonings. Add meatballs (raw); stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with parsley and parmesan cheese.Drop the meatballs into the sauce raw and letting them cook in the simmering sauce... there's no comparison... dropping them in raw and letting them cook in the sauce is WAY better than pre-browning them.

No comments:

Post a Comment