Penny's Spaghetti Sauce and Meatballs
Katherine
ingredients
Sauce- 2 onions, chopped
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 28 ounces petite diced tomatoes
- 30 ounces tomato sauce
- 24 ounces tomato paste
- 10 1/2 ounces consomme
- 1 1/2 cups dry red wine
- 5 cups water
- 1 tablespoon garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon sugar
- 1 lb ground turkey
- 1 lb Italian sausage or ground pork or beef
- 1/4 cup parsley, chopped
- 2 eggs
- 1 cup Italian seasoned breadcrumbs
- 1/4 cup olive oil
directions
- 1
Heat olive oil in a very large soup/stew pot and saute onions until soft, salt and pepper to taste.
- 2
Add remaining ingredients and stir until well combined.
- 3
Simmer the sauce for 3 hours and if you are going to add the meatballs:.
- 4
Place all meatball ingredients, except olive oil, in a large bowl and mix gently.
- 5
Do not over mix the meatballs, they will be tough.
- 6
Form and shape either small, 2" diameter balls or larger.
- 7
Salt and pepper and set aside.
- 8
Now you can either drop the meatballs into the simmering sauce for 3 hours or you can sear them first in the remaining olive oil and then drop them into the sauce.
- 9
My Italian friends prefer the fried meatballs.
Source: Katherine
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