Ingredients
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3 tablespoons olive oil
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4 garlic cloves (chopped)
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1 (6 ounce) can tomato paste
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2 (28 ounce) cans chopped tomatoes
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1/2 teaspoon dried oregano
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1 1/2 lbs ground chuck (85% lean/15%fat)
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4 slices white bread (make fresh crumbs in blender or food processor)
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1/4 cup chopped fresh parsley
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2 eggs, beaten
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2 garlic cloves (chopped)
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1/2 teaspoon salt
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pepper (a few grinds)
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1/2 cup grated romano cheese or 1/2 cup parmesan cheese
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2 tablespoons water
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flour (for dredging)
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2 onions (chopped)
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1/2 teaspoon dried Italian seasoning
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vegetable oil (for frying)
Instructions
- Heat oil in very large Dutch oven.
- Add garlic and onions and saute until soft.
- Add tomato paste and stir to combine.
- Add crushed tomatoes and spices.
- Stir bring to boil, lower heat to low--cover and simmer.
- Meanwhile combine all meatball ingredients (except for flour and oil).
- Form into balls about 2-1/2 inches in diameter.
- Dredge meatballs in flour.
- Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried meatballs from skillet directly to simmering sauce.
- Stir and bring sauce back to a simmer.
- Cover.
- Place sausage in pot and cover with water.
- Bring to a boil and boil about 5 minutes to remove some of the fat.
- Brown boiled sausage in skillet.
- Place browned sausage in simmering sauce.
- Bring sauce back to simmer---cover and continue simmering for 2 hours over low heat---stir occassioanlly.
- Remove meatballs and sausage from pot and place on serving dish.
- Toss sauce with cooked pasta--You will have enough sauce to coat two pounds of cooked pasta.
- This freezes very well!