Aunt Nancy’s Meatball Sauce
- 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
- 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.