Aunt Nancy’s Meatball Sauce
Preparation
45 MIN
Cooking
2 H 45 MIN
Servings
12

Aunt Nancy’s Meatball Sauce

Ingredients

    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
  • Pepper
  • 1/4 cup (60 ml) olive oil

Preparation

SAUCE

  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.

MEATBALLS

  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.

Note

Freezes well.