MOM'S IRISH-AMERICAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS
I just got Mom to e-mail me directions for how to make "meat sauce" like she did when we were kids. This was a staple in our house, always made in an enormous pot and simmering most of the day. It seemed like forever before we were allowed to taste test it! The measurements are mine, as Mom only gave vague instructions. There is something really special about this recipe ... everyone asks me what the secret ingredient is, but I think its the process of cooking the sausages in the sauce that makes it sooooo wonderful. This freezes well, so make extra. Can be defrosted slowly in the microwave.
Provided by Gingernut
Categories Sauces
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Brown all but 3 of the sausages in olive oil in a big pot on the stove.
- Turn down heat and add onion and garlic. Saute till just translucent.
- Add tomato puree, crushed tomatoes, diced tomatoes, tomato paste and sugar. Season with oregano, basil, parsley, and salt and pepper. Let simmer.
- Meanwhile, into a large bowl, squeeze the remaining 3 sausages out of their casings.
- Add mince, breadcrumbs, herbs and salt and pepper. Mix well with your hands (rubber gloves work great!). Use the palms of your hands to firmly form golf ball-sized meatballs (I got 12 out of this mixture).
- When the sauce is piping hot, and the sausages are cooked through (about 40 minutes), throw meatballs into the sauce and let cook for another 30-40 minutes.
- If you want to let the sauce and sausages simmer longer, feel free. But don't throw in the meatballs till 40 minutes before the end.
- Serve over spaghetti or use to make lasagna.
Nutrition Facts : Calories 294.9, Fat 15.3, SaturatedFat 5.4, Cholesterol 45.3, Sodium 822.5, Carbohydrate 23.1, Fiber 3.9, Sugar 10.8, Protein 17.9
MOM'S SPAGHETTI SAUCE WITH SAUSAGE
This is a fair amount of work, especially if you make the meatballs to go with it, but boy is it worth it.
Provided by Debbie R.
Categories Spaghetti
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Leave sausages whole. Brown for 45 min over medium heat.
- Saute the onion, green pepper and garlic in a little olive oil.
- Put sausages and vegetables into a dutch oven. Add tomatoes, tomato paste and water.
- Add listed spices to taste. Add mushrooms.
- Cook 2 - 3 hours over low heat. Keep a close watch as it can scorch. If it gets too thick, add some water.
- This is beyond good if also served with the recipe I posted for Mom's Italian Meatballs so that you get all those flavors and can eat a little sausage and some meatballs at the same meal.
Nutrition Facts : Calories 352.5, Fat 21.3, SaturatedFat 7.4, Cholesterol 43.1, Sodium 1375.3, Carbohydrate 23.9, Fiber 5.1, Sugar 13, Protein 19.2
ITALIAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS
This is one of my favorite recipes to make for friends when we have them over for dinner. Italian is casual, simple to make and inexpensive. Start this early in the day, let it simmer for a few hours and right before the guests arrive, boil your pasta, toast the garlic bread and toss up a Caesar salad...nothing else could be so simple. This recipe makes a full 6 quarts so it will feed an army. It freezes very well so I package the leftovers in containers for simple and delicious weekday meals.
Provided by Carrie September
Categories Sauces
Time 4h
Yield 6 quarts
Number Of Ingredients 16
Steps:
- Cut the sausage links in half and place them into a 6 quart stock pot.
- Add the olive oil and garlic, stir to coat; brown on medium heat stirring often to keep them from burning.
- Add the tomato sauce, puree, basil, oregano and salt to the browned sausage and reduce heat to low; cover and slow simmer.
- MEATBALLS.
- Mix ground beef, breadcrumbs, milk, Worcestershire and eggs together in a bowl.
- Shape meatballs into size of your choice and place into a shallow glass baking pan.
- Preheat oven to 400°F and bake meatballs from 20-40 minutes depending upon size.
- Add meatballs to the sauce and let simmer for 3 hours;stir occasionally and skim the fat off the top so the sauce is not greasy when it is done.
- Add the tomato paste 1 hour before the sauce is done to thicken it up.
- 1/2 hour after adding the tomato paste test the sauce; if it is too sweet from the paste add the beef base to counteract the sweetness--if not, leave this out and enjoy!
Nutrition Facts : Calories 1497.7, Fat 83, SaturatedFat 30, Cholesterol 328, Sodium 5382.9, Carbohydrate 92.6, Fiber 15.5, Sugar 38.8, Protein 101.8
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