Pams Red Sauce With Meatballs And Sausage Recipes

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BIG-BATCH MEATBALLS AND RED SAUCE



Big-Batch Meatballs and Red Sauce image

Buy some extra meat and simmer a little extra sauce. Then pack your freezer with dinner that just has to be thawed, reheated and tossed with some pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 to 9 servings

Number Of Ingredients 17

1/4 cup olive oil
6 cloves garlic, thinly sliced
Two 28-ounce cans whole peeled tomatoes, crushed by hand
Handful torn fresh basil leaves
Kosher salt
2 slices stale white sandwich bread
1/2 cup milk
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 cup grated Parmesan
2 large eggs, beaten
1 small onion, grated
1/2 cup fresh parsley, roughly chopped
3 cloves garlic, finely grated
Kosher salt
Large pinch crushed red pepper flakes
Olive oil, for the baking sheets

Steps:

  • For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
  • For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
  • Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
  • Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
  • Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
  • To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.

OLD-FASHIONED MEATBALLS IN RED SAUCE



Old-Fashioned Meatballs in Red Sauce image

Provided by Leslie Revsin

Categories     Beef     Cheese     Egg     Pasta     Tomato     Bake     Kid-Friendly     Sausage     Gourmet     Small Plates

Yield Makes twelve 2 1/2-inch meatballs

Number Of Ingredients 7

1 pound ground round (15 percent fat)
1/2 pound sweet Italian sausage
1/3 cup plain dry bread crumbs
2 eggs, lightly beaten
2 large garlic cloves, minced
1/3 cup grated Pecorino Romano cheese
1 3/4 cups canned crushed tomatoes in heavy purée

Steps:

  • Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch.
  • Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.

ITALIAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS



Italian Spaghetti Sauce With Sausage and Meatballs image

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

1 1/2 lbs sweet Italian sausage
1 1/2 lbs hot Italian sausage
1 tablespoon olive oil
2 (29 ounce) cans Contadina tomato sauce
2 (29 ounce) cans of contadina tomato puree
2 minced garlic cloves
3 tablespoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1 (18 ounce) can Contadina tomato paste
1 tablespoon beef base
3 lbs ground beef
1 1/2 cups seasoned dry bread crumbs
3/4 cup milk
1 1/2 teaspoons Worcestershire sauce
2 large eggs

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

MEATBALL AND SAUSAGE CASSEROLE



Meatball and Sausage Casserole image

As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would "capture their attention." This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint. It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce. If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all). The meatballs are seasoned with Parmesan cheese, nutmeg, cumin, garlic, parsley, salt and pepper. Depending on the composition of the meatballs, you might want to try other favorite spices, too, like ginger, coriander seed or fennel.

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 40m

Yield 4 servings

Number Of Ingredients 20

3/4 pound ground turkey, chicken, beef, pork or veal or any combination
1/2 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
1 egg
1/4 cup fresh or canned chicken broth
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cumin
1 teaspoon plus 1 tablespoon chopped garlic
4 teaspoons chopped parsley
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
4 sweet or hot Italian sausages, 1 pound
1 cup chopped onions
1/4 pound mushrooms, sliced
1 large green pepper, cored, seeded and cut into 1-inch pieces
2 cups crushed canned tomatoes
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
1/2 cup dry white wine
1 bay leaf
4 tablespoons chopped fresh basil or Italian parsley

Steps:

  • Put the meat in a mixing bowl and add the bread crumbs, cheese, egg, broth, nutmeg, cumin, 1 teaspoon of the garlic, parsley, salt and pepper. Blend well and shape the mixture into 24 small meatballs.
  • Heat the oil in a large nonstick or enamelware skillet and add the meatballs. Cook, turning often, until browned on all sides, about 10 minutes. Remove the meatballs and set aside. Prick the sausages with a fork and add them to the pan. Cook, turning often, until lightly browned on all sides, about 5 minutes.
  • Scatter the onions, mushrooms, green pepper and remaining 1 tablespoon garlic around the sausages, and sauté, about 5 minutes. Add the meatballs and the accumulated juices back to the pan (the pan will be crowded).
  • Add the tomatoes, rosemary, wine and bay leaf and stir to dissolve any browned particles on the bottom of the skillet. Cover closely and simmer for 15 minutes. Remove the bay leaf and sprinkle with basil when served.

Nutrition Facts : @context http, Calories 760, UnsaturatedFat 33 grams, Carbohydrate 25 grams, Fat 53 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 17 grams, Sodium 1292 milligrams, Sugar 8 grams, TransFat 0 grams

SUNDAY SAUCE WITH BRACIOLE, MEATBALLS, AND SAUSAGE



Sunday Sauce with Braciole, Meatballs, and Sausage image

No crowd to feed? No problem. Sunday Sauce freezes well; just make sure any braciole, meatballs, or sausages are submerged in sauce.

Provided by Dawn Perry

Categories     Freezer Food     Pasta     Beef     Tomato     Parmesan     Meatball     Sausage     Breadcrumbs     Ground Beef     Oregano     Dinner     Potluck

Yield 6-8 servings

Number Of Ingredients 35

For the sauce:
2 medium onions, cut into 1" pieces
4 garlic cloves, peeled
1/4 cup olive oil
1 1/2 teaspoons kosher salt, divided
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
2 (28-ounce) cans whole peeled tomatoes, crushed
3 (packed) cups basil leaves
1/2 teaspoon freshly ground black pepper
For the breadcrumb mixture:
1 cup finely grated Parmesan
2/3 cup chopped parsley
1/2 cup fine breadcrumbs
3 garlic cloves, finely chopped
For the braciole:
6 slices beef top round (about 1 1/2 pounds total), pounded 1/4" thick
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
For the meatballs and sausage:
1 pound ground beef chuck (20% fat)
2 large eggs
2 tablespoons milk
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
6 sweet Italian sausages
For assembly:
1 pound pasta, such as spaghetti
Kosher salt
Finely grated Parmesan (for serving)
Special Equipment
Butcher's twine

Steps:

  • Make the sauce:
  • Purée onions and garlic in a food processor until very finely chopped.
  • Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high. Cook onion mixture and 1/2 tsp. salt, stirring often, until liquid is evaporated and bits on bottom of pot are beginning to brown, 10-12 minutes. Add tomato paste, oregano, and red pepper flakes; cook, stirring, until slightly darker in color, about 2 minutes more. Add 1/2 cup water and cook, scraping up browned bits from bottom of pot. Add tomatoes and their juices and 1 cup water; stir to combine. Stir in basil, season with pepper and remaining 1 tsp. salt, and bring to a simmer. Keep warm, stirring occasionally, until ready to use.
  • Make the breadcrumb mixture:
  • Combine cheese, parsley, breadcrumbs, and garlic in a medium bowl.
  • Prepare the braciole:
  • Preheat oven to 300°F. Lay beef flat on a work surface; season with 3/4 tsp. salt and 1/2 tsp. pepper. Sprinkle evenly with 1/2 cup breadcrumb mixture. Working one at a time and starting at the short end, roll up beef, then tie in a few places with butcher's twine to secure. Season braciole with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
  • Heat 1 Tbsp. oil in a large skillet over medium-high. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook braciole, turning occasionally, until browned on all sides, about 8 minutes per batch.
  • Transfer braciole to pot with sauce, cover, and bake 1 1/2 hours. Wipe out skillet and reserve.
  • Prepare the meatballs and sausage:
  • Mix ground beef, eggs, milk, salt, pepper, and remaining 1 1/4 cups breadcrumb mixture with a fork in a medium bowl. Shape into 12 (1 1/2") balls.
  • Heat 1 Tbsp. oil in reserved skillet. Working in batches, cook meatballs, turning occasionally, until browned on all sides, about 8 minutes per batch; transfer to a plate. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook sausages, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to plate.
  • After braciole has baked 1 1/2 hours, using tongs, gently lower meatballs and sausages into sauce. Cover pot and continue to bake until braciole is very tender and meatballs and sausages are cooked through, 25-30 minutes more.
  • To serve:
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Transfer sausages, meatballs, and braciole to a platter; remove strings from braciole. Spoon some warm sauce over.
  • Drain pasta and toss with as little or as much sauce as you like. Serve topped with Parmesan.
  • Do Ahead
  • Sauce can be made 3 days ahead; cover and chill, or freeze up to 6 months. Braciole, meatballs, and sausages can be made 3 days ahead; submerge in sauce, cover, and chill, or freeze up to 3 months.

SLOW-COOKER SUNDAY SAUCE



Slow-Cooker Sunday Sauce image

Whether it's called red sauce, sugo or gravy, you'll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households. Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs. This slow-cooker version lets you simmer it overnight or while you're not home, and without splatters and stirring (though you can also make it on a stovetop). Once the sauce is done, coat pasta in the sauce, spoon the meats on top and serve it with a green salad, crusty bread and red wine. Sauce can be kept refrigerated for up to one week and frozen for up to three months.

Provided by Ali Slagle

Categories     dinner, meat, pastas, main course

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 (28-ounce) cans crushed tomatoes
3 basil sprigs
2 pounds boneless pork shoulder, cut into 3-inch chunks
Kosher salt and black pepper
1/4 cup extra-virgin olive oil, plus more as needed
1 pound hot or sweet Italian sausage, or a combination
1 yellow onion, coarsely chopped
6 garlic cloves, smashed and peeled
1/3 cup red wine
1 pound uncooked homemade or store-bought meatballs
1 1/2 pounds tubular or long noodles, like rigatoni or spaghetti
Grated Parmesan or pecorino, for serving

Steps:

  • In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
  • In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
  • Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It's OK if they're sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
  • When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that's OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
  • Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.

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