Aunt Nancy’s Meatball Sauce

  • Preparation 45 MIN
    Cooking 2 H 45 MIN
  • Servings 12





  1. 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.
  2. Add the tomato paste, water and bay leaf. Season with salt and pepper. Bring to a boil and simmer for 45 minutes.
  3. Cook the sausages in boiling water for 5 minutes. Drain. Cut into 1-cm (1/2-inch) slices. Set aside.


  1. In a bowl, soak the breadcrumbs in hot water for 2 minutes.
  2. Drain by pressing in a colander.
  3. 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.
  4. In a skillet, brown the meatballs, a dozen at a time, using 15 ml (1 tablespoon) of oil each time.
  5. 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.


Freezes well.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 540  
Total Fat 33 g  
Saturated Fat 11 g  
Sodium (salt) 1155 mg  
Carbohydrates 20 g  
Fibre 3 g  
Protein 40 g