Aunt Nancy’s Meatball Sauce
Aunt Nancy’s Meatball Sauce
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Aunt Nancy’s Meatball Sauce

45 MIN
2 H 45 MIN





  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.

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