Sauce With Meatballs & Italian Sausage
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Sauce With Meatballs & Italian Sausage
  Meatballs    Italian    Sauces    Sausage  
Last updated 6/12/2012 1:21:31 AM. Recipe ID 53765. Report a problem with this recipe.
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      Title: Sauce with meatballs & italian sausage
 Categories: Meats, Italian, Sauces
      Yield: 6 Servings
 
---------------------------SAUCE--------------------------------
      5 lb Italian plum tomatoes
           -- peeled, coarsely chopped
      1 lg Onion; minced
      4    Garlic cloves; minced
    1/4 c  Fresh Italian parsley
           -- chopped
    1/4 c  Fresh basil; chopped
      2 tb Fresh oregano; chopped
    1/2 c  Dry red wine
      1 ts Sugar
      1 tb Salt; or to taste
      1 ts Hungarian paprika
      2    Bay leaves
      4 oz Fresh mushrooms; sliced
      6 oz Italian tomato paste
      6 oz ;Water

--------------------------SAUSAGE-------------------------------
      2 lb Italian sausage
           -- hot, sweet or mixed
      3 tb Olive oil

-------------------------MEATBALLS------------------------------
      1 lb Lean ground beef
      1 md Onion; minced fine
      2    Garlic cloves; minced
    1/4 c  Parmesan cheese; grated
      1    Egg; beaten
      2 tb Fresh parsley; chopped
      2 tb Fresh basil; chopped
      2 tb Fresh oregano; chopped
      1 ts Salt; or to taste
      1 tb Hungarian paprika
      4 tb Olive oil
 
  Begin simmering tomatoes in a 6-qt. stockpot.  Cut sausage into 2"
  lengths, brown well in 3 tb. olive oil, and add to tomatoes.
  
  Combine all meatball ingredients (except oil), form into 1" balls,
  brown in olive oil in a large skillet, and add to tomatoes. In the
  same skillet, saute onions and garlic until soft. Add all other herbs
  listed for the sauce.  Add tomato paste and water and simmer for
  about 10 minutes, until of a fairly thick consistency. Empty contents
  of skillet into tomatoes, and cook uncovered on very low heat for
  about 4 hours. Stir frequently to prevent sticking.
  
  Serve over rigatoni or spaghetti.
  
  Cathy's note: Remove bay leaves when through cooking.
  
  The editors wrote: "Since you're most likely to make this dish in the
  cold months, you might want to substitute 1 to 1 1/2 tb. of dried
  herbs for the fresh ones listed here."
  




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Recipe ID 53765 (Apr 03, 2005)

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