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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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I got this recipe from a friend 30 years ago and have never found one better. My children grew up eating it and now when they come to visit they always ask me to make it. I put 4 hours cooking time because we have to put a time but the longer the better. Ingredients:
1 onion, chopped |
1 tablespoon olive oil |
1 (32 ounce) can tomatoes |
12 ounces tomato paste |
3 cups tomato sauce |
1/2 cup water |
1/4 cup dry red wine |
1 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon sugar |
1 bay leaf |
1 dash oregano |
1 dash tabasco sauce |
1 dash worcestershire sauce |
3/4 lb ground beef |
3/4 lb italian sausage, crumbled |
1 cup fine dry breadcrumb |
1/2 cup parmesan cheese |
1 teaspoon parsley |
1 garlic clove, minced |
1/2 cup milk |
2 eggs, well beaten |
salt and pepper |
Directions:
1. Mix ingredients for sauce and cook slowly for several hours. Keep covered.
2. Mix ingredients for meat balls together. Shape only slightly larger than a walnut. Brown in 1/2 olive oil and 1/2 vegetable oil.
3. Add meatballs to sauce and cook at least 15 minutes more to mix flavors.
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