Red Sauce & Meatballs

Red Sauce & Meatballs
Prep time: 
Cook time: 
Total time: 
  • 1 med onion, diced
  • 3 6 oz cans of tomato paste
  • 1 8 oz can of tomato sauce
  • 2 12 oz cans of diced tomatoes w/juice
  • 5 cups of hot water
  • 1 tsp of minced garlic
  • 3 tsp of salt
  • 1 tsp of garlic powder
  • ½ tsp of black pepper
  • 5 tsp of sugar
  • 2 lbs of lean ground beef
  • 1 lb of italian sausage
  • 1 med onion, diced
  • ½ cup of milk
  • 2 large eggs
  • 2 tsp of oregano
  • ¼ tsp of salt
  • 1 tsp of garlic powder
  • 1 tsp of black pepper
  • ½ cup of italian bread crumbs
  • ½ cup of grated parmesan cheese
  1. In a large pot sweat the onion with a little olive oil over low-medium heat for about 5 mins or until soft.
  2. Add the tomato sauce, paste, and diced tomatoes to the pot and stir for several mins.
  3. Rinse out the tomato paste cans 2½ times each adding the water to the pot, stir for several more mins.
  4. Add the 5 cups of hot water and season with the garlic, garlic powder, and black pepper and stir to combine.
  5. Bring to a boil and reduce to low stirring every 15-20 mins for the next 6 hours UNCOVERED.
  6. During the 6 hour cooking period alternate adding the sugar and salt one tsp at a time every 30 mins until it's all added.
  7. After the sauce starts cooking begin preparing the meatballs.
  1. Preheat the oven to 350 degrees.
  2. Place all ingredients in a large work bowl except the meats and mix creating a slurry.
  3. Add the meat and mix by squeezing, making sure not to overmix.
  4. Roll the meatballs into ping pong sized balls, and lay them out on an ungreased pan and bake for 45-60 mins turning half way through or until the internal temperature reaches 170 degrees.
  5. Once they are done strain off the fat and add them to the sauce and continue cooking until the 6 hours is up.
Serve over cooked pasta with grated parmesan cheese on top. Sauce gains flavor when refrigerated or frozen.