My menu planner
My Grocery list
Open main navigation
Barley and quinoa
Breakfast and brunch
Goose, guinea fowl and other poultry
Quiches and savoury pies
Tofu, soy and co.
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Soups and broths
Sauces, butter and pesto
Vegetables and gratinees
Bars and squares
Candies, chocolates, sweets and snacks
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Jam and sweet spreads
Muffins and dessert breads
Pudding and tapioca
Yogurt and cheese
Featured recipe categories
New Year's Eve
Sheet Pan Recipes
Slow Cooker Recipes
Winter Cottage Entertaining
View All Categories
Aunt Nancy’s Meatball Sauce
Rate this recipe
2 h 45 min
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
3/4 cup (180 ml)
1/4 cup (60 ml) fresh parsley, chopped
2 teaspoons (10 ml) salt
1/4 cup (60 ml) olive oil
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.
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.
Note from Ricardo