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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Flavored with Italian sausage and dotted with tender meatballs, the savory from-scratch sauce made this dish one of my mom's most-requested. We five kids were always thrilled to hear it was on the menu. -Grace Yaskovic, Branchville, New Jersey Ingredients:
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 |
sauce: |
1 pound johnsonville® mild italian sausage links links, cut into 2-inch pieces |
1 large onion, chopped |
1 medium green pepper, chopped |
2 cans (28 ounces each) diced tomatoes, drained |
2 cans (8 ounces each) tomato sauce |
1 can (14-1/2 ounces) beef broth |
1 can (6 ounces) 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 |
Directions:
1. In a bowl, combine the first six ingredients. add beef and mix well. Shape into eight meatballs. Brown in a Dutch oven over medium heat; drain and set meatballs aside.
2. In the same 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; stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with Parmesan cheese. Yield: 8 servings.
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