Name: Aunt Nancy’s Meatball Sauce
Prep time: 45 min
Cook time: 2 h 45 min
Total time: 3 h 30 min
Yield: 12 serving(s)
Ingredients: 6 cloves garlic, finely chopped; 2 tablespoons (30 ml) olive oil; 2 cans 28 ounces (796 ml) whole plum tomatoes; 3 cans 5.5 ounces (156 ml) tomato paste; 4 1/2 cups (1.125 litres) water; 1 bay leaf; 4 Italian sausages; 1/2 cup (125 ml) fresh basil, chopped; Salt and pepper; 3 cups (750 ml) crust-less bread, cubed; 1 cup (250 ml) hot water; 1 1/2 lb (750g) ground beef; 1 1/2 lb (750g) ground veal; 3 cloves garlic, finely chopped; 5 eggs; 3/4 cup (180 ml) Parmigiano-Reggiano cheese, grated; 1/4 cup (60 ml) fresh parsley, chopped; 2 teaspoons (10 ml) salt; Pepper; 1/4 cup (60 ml) olive oil

Preparation

SAUCE
- 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.
- Add the tomato paste, water and bay leaf. Season with salt and pepper. Bring to a boil and simmer for 45 minutes.
- Cook the sausages in boiling water for 5 minutes. Drain. Cut into 1-cm (1/2-inch) slices. Set aside.
MEATBALLS
- In a bowl, soak the breadcrumbs in hot water for 2 minutes.
- Drain by pressing in a colander.
- 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.
- In a skillet, brown the meatballs, a dozen at a time, using 15 ml (1 tablespoon) of oil each time.
- 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.

Aunt Nancy’s Meatball Sauce

Categories

Ingredients

SAUCE

Preparation

SAUCE

MEATBALLS

Note from Ricardo

Personal Note