Red Sauce & Meatballs
Author: Derek Amato
Prep time:
Cook time:
Total time:
Ingredients
Sauce:
- 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
Meatballs:
- 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
Instructions
Sauce:
- In a large pot sweat the onion with a little olive oil over low-medium heat for about 5 mins or until soft.
- Add the tomato sauce, paste, and diced tomatoes to the pot and stir for several mins.
- Rinse out the tomato paste cans 2½ times each adding the water to the pot, stir for several more mins.
- Add the 5 cups of hot water and season with the garlic, garlic powder, and black pepper and stir to combine.
- Bring to a boil and reduce to low stirring every 15-20 mins for the next 6 hours UNCOVERED.
- 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.
- After the sauce starts cooking begin preparing the meatballs.
Meatballs:
- Preheat the oven to 350 degrees.
- Place all ingredients in a large work bowl except the meats and mix creating a slurry.
- Add the meat and mix by squeezing, making sure not to overmix.
- 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.
- Once they are done strain off the fat and add them to the sauce and continue cooking until the 6 hours is up.
Notes
Serve over cooked pasta with grated parmesan cheese on top. Sauce gains flavor when refrigerated or frozen.