Recipe By : Ron Secor, Jr. (XGNX25A), MA
Serving Size : 8 Preparation Time :0:00
Categories : Italian Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
56 oz Italian peeled tomatoes
Salt & pepper
16 oz Tomato sauce
3/4 c Red wine
12 oz Tomato paste
1 lb Sausage
1 lg Onion -- chopped
Meatballs
2 c Garlic -- minced
1 lb Ground beef
Oregano -- to taste
2 lg Eggs
Rosemary (optional)
1/2 c Parmesan cheese -- grated
Parsley -- to taste
1 c Italian bread crumbs
Put tomatoes through food mill. Simmer onion and garlic in oil until
translucent. Add cut up sausage. Cook until brown, stirring often.
Add sieved tomatoes, sauce, and paste, rinsing tomato paste cans with
a little water to pick up any residue. Bring slowly to a soft boil.
Add bay leaves, basil, oregano, rosemary, parsley, salt, pepper, and
wine. Simmer.
Meatballs:
Mix ground beef with eggs. Mixture should be quite wet. Add cheese
and bread crumbs. Form into meatballs. If you moisten your hands with
water prior to rolling between palms, it's much easier! Bake at 350°F
on cookie sheet for 20 minutes. Drain. Add to sauce and heat through.
Enjoy!
