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Aunt Nancy’s Meatball Sauce
(14)
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Preparation
45 min
Cooking
2 h 45 min
Servings
12
Nut-free
Lactose-free
See
Nutrition Facts
Categories
Ingredients
SAUCE
6 cloves garlic, finely chopped
2 tablespoons (30 ml) olive oil
2 cans 28 ounces (796 ml) whole plum tomatoes
3 cans 5.5 ounces (156 ml) tomato paste
4 1/2 cups (1.125 litres) water
1 bay leaf
4 Italian sausages
1/2 cup (125 ml) fresh basil, chopped
Salt and pepper
3 cups (750 ml) crust-less bread, cubed
1 cup (250 ml) hot water
1 1/2 lb (750g) ground beef
1 1/2 lb (750g) ground veal
3 cloves garlic, finely chopped
5 eggs
3/4 cup (180 ml)
Parmigiano-Reggiano
cheese, grated
1/4 cup (60 ml) fresh parsley, chopped
2 teaspoons (10 ml) salt
Pepper
1/4 cup (60 ml) olive oil
Preparation
SAUCE
In a large saucepan, cook the garlic in the oil for 1 minute. Add the tomatoes and break with a wooden spoon, a potato masher or with your hands.
Add the tomato paste, water and bay leaf. Season with salt and pepper. Bring to a boil and simmer for 45 minutes.
Cook the sausages in boiling water for 5 minutes. Drain. Cut into 1-cm (1/2-inch) slices. Set aside.
MEATBALLS
In a bowl, soak the breadcrumbs in hot water for 2 minutes.
Drain by pressing in a colander.
Combine the drained bread with the remaining ingredients except for the oil. Form 45 ml (3 tablespoons) meatballs with the mixture. Place the meatballs on a baking sheet.
In a skillet, brown the meatballs, a dozen at a time, using 15 ml (1 tablespoon) of oil each time.
Add the cooked meatballs and sliced sausages to the sauce. Continue cooking for 1 h 15 minutes. Add the basil and cook an additional 15 minutes. Adjust the seasoning and serve over long pasta.
Note from Ricardo
Freezes well.
Personal Note