Best Tomato Sausage Red Sauce With Old Fashioned Meatballs Recipes

ITALIAN TOMATO SAUCE WITH MEATBALLS AND SAUSAGE

Steps:

• Lightly coat bottom of a large 8 quart stock pot with Olive oil(roughly 3-4 Tbs.) Starting with a higher heat,heat oil and add onions. Stir to coat and cook 1-2 minutes. Add garlic and cook till all are soft not browning. Add two cans of crushed tomatoes. Lower heat just a bit to avoid splatting. With your hands crush the whole tomatoes into smaller pieces in a large bowl, leaving some larger pieces.(this adds the love) Add to pot. Stir and cook 1-2 minutes. Add 2 cans of tomato sauce. Use water to rinse out large cans and add the tomato paste to the water in the large can and stir to dissolve. Add to the pot and stir well. Add basil, oregano and sugar, salt and pepper. Bring back to a bubble and lower heat and simmer.
• Bake 2-3 lbs. Sweet Italian Sausage in a 350 degree oven for 45 minutes. Add to sauce.
• Do not clean the pan.
• Make My Italian Meatballs #105179 then add to pan from sausage to bake. Add to sauce and continue to simmer 1-2 hours.
• Serve over your favorite pasta. Enjoy!

BOBBY FLAY'S SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE

Steps:

• For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.
• For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
• For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.

GRANDMA'S ITALIAN MEATBALL RECIPE

Steps:

• In a large pot or dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, sauté until onions are translucent, about 3 minutes.
• Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
• Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.In a large bowl, add the ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use hands to mix thoroughly until combined.
• Measure and roll the ground beef mixture into ⅓ cup (3 ounces) rounds, about the size of an egg. Evenly space the pieces on the baking sheet, there should be about 14 to 15 meatballs.
• Broil the meatballs until the surface is browned, about 10 to 12 minutes. Turn over and cook for an additional 2 to 3 minutes to lightly brown the other side.
• Transfer the meatballs to the tomato sauce. Cover the pot with the lid slightly ajar, simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed. The meatballs should be fork tender when sliced.
• At the end of cooking, adjust the consistency of the sauce with water if needed, about 1 tablespoon at a time. Season to taste with salt and pepper.
• Serve meatballs with spaghetti topped with sauce, sliced basil, and Parmesan cheese.

OLD FASHIONED MEATBALLS IN TOMATO SAUCE CASSEROLE

Steps:

• Remove ground beef and sausage from refrigerator 30 to 60 minutes before cooking.
• Place bread crumbs in large bowl and stir in 1/3 cup water.
• When absorbed, blend together with eggs, garlic, grated Romano, salt, and pepper.
• Preheat oven to 425°.
• Add meats to bread crumb mixture and combine well with fork.
• Form into 12 even meatballs.
• Place in 1 layer in 9x13" baking dish so each is separated by about 1 inch.
• In a separate saucepan, sauté 2 cloves of garlic in olive oil.
• Add crushed tomatoes and water.
• Add fresh basil and season with salt and pepper to taste.
• Pour tomato mixture over and around meatballs.
• Sprinkle tops with grated Romano cheese.
• Bake in center of oven until meatballs are just cooked through, about 25 minutes.

HOMEMADE TOMATO SAUCE WITH ITALIAN SAUSAGE AND RED WINE

Steps:

• Saute 1 lb. sweet italian sausage until light pink, almost done.
• Add olive oil, onion and garlic and cook on medium until soft and golden brown, about 8-10 minutes.
• Add the thyme and carrot and cook 5 minutes more, until the carrot is soft.
• Add the red wine and cook for one minute.
• Add the canned tomatoes and bring to a boil, stirring often.
• Lower the heat and simmer for 30 minutes until consistensy is thick.
• Season with salt if desired (I usually don't need to) and serve.
• You can substitute 1 tablespoon dried thyme for the fresh thyme.
• Try adding 2 cups of grated fresh zucchini at the same time as the tomatoes for a fresh summer sauce.
• Try adding one pound of fresh sliced mushrooms at the same time as the carrots.

TOMATO-SAUSAGE RED SAUCE WITH OLD FASHIONED MEATBALLS

Steps:

• Prepare sauce and let simmer: Heat oil in heavy large pot over high heat. Add sausage; sauté until brown, breaking up with back of spoon, about 6 minutes. Add onions and garlic to pot; sauté until onions are translucent, about 8 minutes. Mix wine with tomato paste; add to pot. Add tomatoes with their juices, basil and oregano. Bring sauce to simmer, breaking up tomatoes with back of spoon. Reduce heat to medium and simmer until sauce is thickened to desired consistency and flavors blended nicely. For best result, let simmmer for approximately 4 hours. Prepare meatballs: Preheat oven to 425°F. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, grated Romano, salt and pepper. Add meat to bread crumb mixture and combine well. Form into even balls (size is your choice). Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch. Bake in center of oven until meatballs are just cooked through, about 18 minutes. If you are serving meatballs as main dish, following baking instructions below. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Pour heated tomato-sausage sauce over and around meatballs. Sprinkle tops with remaining grated Romano. Serve hot.