Authentic Italian Spaghetti Sauce With Meat Balls |
|
 |
Prep Time: 0 Minutes Cook Time: 487 Minutes |
Ready In: 487 Minutes Servings: 12 |
|
This is an authentic Italian spaghetti with meat balls sauce recipe given to me by an Italian friend. Ingredients:
ingredients for the meatballs |
3 lbs ground beef |
1 lb ground pork |
2 cups bread crumbs |
3 eggs |
1/2 cup parmesan cheese |
and the same spices as indicated for the sauce below except the bay leaf |
spaghetti sauce |
cooking oil |
2 cloves of garlic (finely minced) |
4 large cans (48 ozs) tomato juice |
1 tsp basil |
1/2 tsp majoram |
1 tsp oregano |
a sprinkle of hot pepper flakes or tabasco or cayenne pepper |
1/8 tsp celery salt |
1 tsp parsley |
1 tbsp sugar |
1/2 cup parmesan cheese |
1 green pepper, diced |
1 tsp garlic salt |
1 bay leaf |
Directions:
1. MEATBALLS
2. NOTE: Handle meatballs with care before and after they are cooked as they will break more easily than ordinary meatballs due to the added eggs, but they will be more airy, tender and tastier than ordinary pre-cooked meatballs). If you prefer, you may pre-cook the meatballs before adding to the recipe.
3. Put all the meatballs ingredients in a large bowl, mix well and make small meatballs. Keep refrigerated or make the meatballs just before adding them (raw - see my note) to the sauce after 2 hours of cooking. When adding the meatballs to the sauce, lower the heat to simmer (low heat) and cook for 6 to 8 hours.
4. SAUCE
5. In a large pot, cover the bottom with cooking oil. Add the garlic and cook slightly (do not brown). Add the 4 cans of tomato juice, all the SPICES indicated for the sauce. Mix all ingredients well and bring to a boil.
6. Add the meatballs after 2 hours of cooking.
7. Turn heat to low or simmer and cook between 6 to 8 hours, STIRRING OFTEN during the cooking time. DO NOT PLACE A COVER ON THE POT, TO LET THE WATER EVAPORATE and thicken the sauce during cooking time.
8. Serve over spaghetti or spaghettini with with a salad and garlic bread.
|
|