Makes a big batch and freezes well.
Can be made with or without the meatballs.
Can be made with or without the meatballs.
Prepared pasta*
For Sauce
1 cup Onion, chopped
5 cloves Garlic, minced
1 Green or Red Bell Pepper, chopped
1/4 cup Olive Oil
1/4 cup Red Wine
3 1/2 lbs. fresh Roma Tomatoes
OR
3 1/2 Canned tomatoes after drained
2 teaspoons Salt
1 teaspoon Sugar
1 Bay Leaf
6 to 12 oz Tomato Paste as needed for thickening
1 teaspoon dried Oregano
1 teaspoon dried Basil
For Meatballs
1/2 pound lean Ground Beef
1/2 pound bulk Spicy Sausage
1 cup Panko*
1 Tablespoon dried Parsley
1/4 teaspoon Black Pepper
1 teaspoon Garlic Powder
1 Egg, beaten
Directions:
In a large bowl combine beef, sausage, bread crumbs, parsley, black pepper, garlic powder and egg. Mix well and form into 12-14 balls. Store covered in refrigerator until needed.
Blanch tomatoes to remove their skin- drop whole tomatoes in boiling water for 20 seconds to get the skins to start to peel. Remove from water and peel completely.
Dice tomatoes into small pieces. Set aside.
In a large saucepan over medium heat, sauté onions, garlic and pepper in olive oil until onion is translucent. Stir in wine, tomatoes, salt, sugar and bay leaf.
Reduce heat to low and simmer, covered for 2-2 1/2 hours.
After cooking time, remove the bay leaf and mash tomatoes with a potato masher or use an immersion blender to smooth out sauce. Return the bay leaf to the sauce.
Stir in tomato paste, black pepper, oregano and basil.
Keep uncovered and simmer for another hour if you are not making meatballs, for 1/2 hour if you are adding the meatballs.
Sear meatballs in a hot skillet for only about three minutes-turning continuously.
Place meatballs into sauce and simmer for 30 minutes.
Serve over pasta.
For Sauce
1 cup Onion, chopped
5 cloves Garlic, minced
1 Green or Red Bell Pepper, chopped
1/4 cup Olive Oil
1/4 cup Red Wine
3 1/2 lbs. fresh Roma Tomatoes
OR
3 1/2 Canned tomatoes after drained
2 teaspoons Salt
1 teaspoon Sugar
1 Bay Leaf
6 to 12 oz Tomato Paste as needed for thickening
1 teaspoon dried Oregano
1 teaspoon dried Basil
For Meatballs
1/2 pound lean Ground Beef
1/2 pound bulk Spicy Sausage
1 cup Panko*
1 Tablespoon dried Parsley
1/4 teaspoon Black Pepper
1 teaspoon Garlic Powder
1 Egg, beaten
Directions:
In a large bowl combine beef, sausage, bread crumbs, parsley, black pepper, garlic powder and egg. Mix well and form into 12-14 balls. Store covered in refrigerator until needed.
Blanch tomatoes to remove their skin- drop whole tomatoes in boiling water for 20 seconds to get the skins to start to peel. Remove from water and peel completely.
Dice tomatoes into small pieces. Set aside.
In a large saucepan over medium heat, sauté onions, garlic and pepper in olive oil until onion is translucent. Stir in wine, tomatoes, salt, sugar and bay leaf.
Reduce heat to low and simmer, covered for 2-2 1/2 hours.
After cooking time, remove the bay leaf and mash tomatoes with a potato masher or use an immersion blender to smooth out sauce. Return the bay leaf to the sauce.
Stir in tomato paste, black pepper, oregano and basil.
Keep uncovered and simmer for another hour if you are not making meatballs, for 1/2 hour if you are adding the meatballs.
Sear meatballs in a hot skillet for only about three minutes-turning continuously.
Place meatballs into sauce and simmer for 30 minutes.
Serve over pasta.
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