Penny's Spaghetti Sauce and Meatballs |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 20 |
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This is such a great meal to make in abundance. Serve it to a crowd AND freeze some for later. So many different uses, too. I sometimes make the sauce with the meat crumbled into it and use some of that sauce for lasagna and/or baked ziti. Hope you like it, too! Ingredients:
2 onions, chopped |
salt and pepper |
2 tablespoons extra virgin olive oil |
28 ounces petite diced tomatoes |
30 ounces tomato sauce |
24 ounces tomato paste |
10 1/2 ounces consomme |
1 1/2 cups dry red wine |
5 cups water |
1 tablespoon garlic, minced |
1 tablespoon dried oregano |
1 tablespoon dried basil |
1 tablespoon sugar |
1 lb ground turkey |
1 lb italian sausage or 1 lb ground pork or 1 lb beef |
1/4 cup parsley, chopped |
2 eggs |
1 cup italian seasoned breadcrumbs |
1/4 cup olive oil |
Directions:
1. Heat olive oil in a very large soup/stew pot and saute onions until soft, salt and pepper to taste.
2. Add remaining ingredients and stir until well combined.
3. Simmer the sauce for 3 hours and if you are going to add the meatballs:.
4. Place all meatball ingredients, except olive oil, in a large bowl and mix gently.
5. Do not over mix the meatballs, they will be tough.
6. Form and shape either small, 2 diameter balls or larger.
7. Salt and pepper and set aside.
8. Now you can either drop the meatballs into the simmering sauce for 3 hours or you can sear them first in the remaining olive oil and then drop them into the sauce.
9. My Italian friends prefer the fried meatballs.
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