Ingredients
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3 (28 ounce) cans tomato puree
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1 teaspoon dried oregano
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1 1/2 teaspoons dried basil
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1 1/2 teaspoons salt
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1 teaspoon black pepper
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1 lb mild Italian sausage
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2 cloves garlic
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1 medium onion
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1 lb lean ground beef
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1 teaspoon dried parsley or 2 teaspoons chopped fresh parsley
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2 teaspoons romano cheese
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Italian seasoned breadcrumbs (I use Progresso)
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1 egg
Instructions
- Pour puree into large saucepan-at least 4 quarts.
- Fill each can about one third uell of water-swish around and add water to puree.
- Add oregano, basil, salt and pepper.
- Mix well.
- Turn on medium heat.
- While sauce is cooking, uncovered, fry sausage links in a heavy skillet for 15 minutes.
- When browned and partially cooked add to sauce.
- Saute onion and garlic in a small amount of the sausage drippings.
- Add to sauce.
- Mix well.
- To make meatballs combine the beef, egg, parsley and romano cheese with enough bread crumbs so that the mixture can be formed into balls and hold their shape.
- This makes around 10 medium or 18ish small meatballs.
- Fry meatballs in the sausage pan until browned on all sides.
- Add to sauce.
- Cook over low heat for 3-4 hours, stirring frequently.
- Add a bit of water if the sauce becomes to thick.
- Add more oregano, basil salt or pepper to taste.