Italian Spaghetti Sauce With Meatballs Sooo Good Food

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

SPAGHETTI WITH ITALIAN MEATBALLS

Steps:

• In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Remove to paper towels to drain. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink. , Cook spaghetti according to package directions; drain. Serve with meatballs and sauce.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
• My update Note: I was leary of making this without first pre-cooking the meatballs, but this is by far the best spaghetti and meatballs I have ever made. The meatballs ended up a nice brown color, they were not over cooked and I think putting them in before browning allowed some of the meat flavor to seep into the sauce.
• #2 Instead of using all ground beef, I opted to use a combination of ground pork and ground beef (12 oz ground beef, 4 oz ground pork) -instead of plain bread crumbs, I used pre-seasoned breadcrumbs, I increased the parmesan cheese to 4 oz. With the sauce, instead of using 2 (28 oz) cans of whole tomatoes, I used 1 (28 oz can) of whole tomatoes, and then two smaller cans (14 oz) of crushed tomatoes. After simmering the sauce, I ran half of it through the blender to make it smoother. I also added a small can of tomato sauce in addition to the tomato paste, plus for added flavour I added 1 tsp italian seasoning, 1/2 tsp basil, and 1 tsp garlic powder.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS (SOOO GOOD!)

Steps:

• First make the meatballs.
• In a medium bowl, combine the ground beef, bread crumbs, parsley, Parmesan cheese, pepper, garlic powder and beaten egg.
• Combine well and form into 12 balls. Store covered in refrigerator until needed. Note: I remove them 1/2 hour before adding to the sauce.
• The sauce:.
• In a large saucepan over medium heat, saute' onion and the minced garlic in olive oil until the onion is transparent and you can smell the garlic.
• Stir in tomatoes, salt, garlic, sugar and bay leaf. Cover and reduce heat to low; simmer for 90 minutes.
• Stir in tomato paste, basil, pepper and meatballs, if using them.
• Simmer 30 minutes more. Remove bay leaf before serving over your cooked spaghetti.
• Enjoy!

ITALIAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS

Steps:

• Cut the sausage links in half and place them into a 6 quart stock pot.
• Add the olive oil and garlic, stir to coat; brown on medium heat stirring often to keep them from burning.
• Add the tomato sauce, puree, basil, oregano and salt to the browned sausage and reduce heat to low; cover and slow simmer.
• MEATBALLS.
• Mix ground beef, breadcrumbs, milk, Worcestershire and eggs together in a bowl.
• Shape meatballs into size of your choice and place into a shallow glass baking pan.
• Preheat oven to 400°F and bake meatballs from 20-40 minutes depending upon size.
• Add meatballs to the sauce and let simmer for 3 hours;stir occasionally and skim the fat off the top so the sauce is not greasy when it is done.
• Add the tomato paste 1 hour before the sauce is done to thicken it up.
• 1/2 hour after adding the tomato paste test the sauce; if it is too sweet from the paste add the beef base to counteract the sweetness--if not, leave this out and enjoy!

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS, SAUSAGE AND STEW BEEF

Steps:

• Pour oil into skillet. Cook stew beef, sausages and ribs until brown.
• Add onion and continue to cook until the onions turn golden brown.
• Remove all meats except for the beef and put them in a dish and cover to keep warm. Add beef, onions, tomato paste, water, and spices, to a heavy bottomed dutch oven, mixing well.
• Cover and cook 1½ hours. Return meats to pan and cook an additional ¾ hours.
• Add warm water to the dry bread. Squeeze out 2 handfuls and put into large bowl.
• Add hamburg, eggs, Romano cheese, garlic salt and pepper.
• Mix all of the Meatball's ingredients together. Shape into meatballs and add to sauce 25 minutes before the sauce is done. Watch carefully for burning.

OLD WORLD ITALIAN SPAGHETTI SAUCE

Steps:

• In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.

TRADITIONAL SPAGHETTI SAUCE & MEATBALLS

Steps:

• In a larg pot mix tomato paste,water, seasonings together. Place on stove and simmer over med.
• Simmer over med-high heat til it comes to a slight boil. Turn the heat to low and keep it at a very gentle simmer.
• Cook and stir frequently. taste to see if you like the spice combination, adding more as necessary.If sauce thickens too much, add a little extra water.
• Cook 2 hours, and add kielbasa, and mushrooms to the sauce. Cook another 30 minutes.
• Prepare meatballs:.
• Mix together the onion, egg, ground beef, salt, pepper, seasoning, breadcrumbs,parmesan,and sauce. Shape into golf ball.
• size balls, and brown on all sides. When done drop into the sauce.
• Prepare spaghetti according to package directions, and it cooks, add wine , and parmesan cheese to sauce and stir gently to mix.cook just a few minutes longer to allow sauce to flavor meatballs.
• When spaghetti is done, remove meatballs, and toss it with the sauce and serve with additional parmesan cheese.

SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS

Steps:

• SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
• Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
• Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
• Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
• I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• Set aside 1/2 of the diced onion, bread crumbs 1/4 lb of Italian sausage, 1 3/4 lb ground beef, 1 Tsp garlic salt, 1/2 Tsp salt, 1/2 Tsp pepper and egg for meat balls.
• Pour olive oil in large pot. Add, 3/4 lb of the Italian sausage, 1/4 pound on the ground beef, garlic, and half of the diced onion to the pot. Heat on medium heat until meat has been browned.
• Once the meat has been browned add the diced tomato's and tomato sauce. Stirring until well mixed. Continue to use medium heat allowing sauce to bubble. Add the remaining spices not previously set aside. Stirring them in until well mixed.
• It should taste pretty good at this point but is still runny, that is why now we are going to add the tomato paste. Stir until well mixed.
• Drop heat on the burner to low, cover pot and let simmer.
• Now to the meatballs. In a mixing bowl large enough to hold all the meat add 1 3/4 lb ground beef, 1/4 lb ground Italian sausage, 1/2 cup bread crumbs, 1 Tsp garlic salt, 1 Tsp salt, 1/2 Tsp black pepper and egg.
• Stir all of the ingredients in until the meat has a good consistency and you feel everything has been mixed evenly.
• Once mixed, take meat and make into balls it usually makes about 20 golf ball sized meatballs.
• Once done making the meatballs, take out a medium sauce pan and place it under medium heat.
• Add meatballs to the pan browning the outsides of the ball but not quite cooking it all the way through.
• Once completed browning the meatballs add them to the sauce that is simmering.
• Continue to let the sauce simmer for another 60 minutes once the meatballs have been added. The longer you let it simmer the better.

SPAGHETTI & MEATBALLS

Steps:

• First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
• Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well - the more you squeeze and mash the mince, the more tender the meatballs will be.
• Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin - the meatballs will brown better if spaced out a bit.
• Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
• Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
• Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
• Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
• Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.