Spaghetti Sauce and Meatballs (plus Sausage & Eggs)

Believe it or not, I had never eaten pasta when I met my husband.  So it was quite a revelation when I was introduced to the delights of spaghetti, ravioli and lasagne.  Not to mention chicken parmigiano, chicken scarpariello, eggplant parmigiano, fettucini Alfredo, etc.  I often think this was what started me on my cooking career!

Shortly after we were married, my mother-in-law, who was an excellent cook, taught me the family recipe for spaghetti sauce with meatballs - and sausage and hardboiled eggs!  The recipe came from her Sicilian mother-in-law and is a great example of Italian-American cooking.  I am happy to share it with you.

 

I am making a large quantity since this freezes well - except for the eggs.  Feel free to make a smaller amount.

For the meatballs:

1¼ lbs. “meatloaf mix” - equal portions of ground beef, veal and pork
4 eggs, lightly beaten
½ cup freshly grated parmigiano cheese
½ cup chopped parsley
1 cup Italian style breadcrumbs
2 cloves garlic, grated
Olive oil

Add the eggs to the meat and mix lightly.  Add remaining ingredients and mix lightly but thoroughly.  Form meatballs keeping hands rinsed in cold water. (Makes about 20 meatballs.)
Heat a large, heavy stockpot (I use a 10 qt.) and add enough olive oil to cover about ¼” deep.  Let the oil heat and add 6 or 8 meatballs to pan.  Allow to brown and then turn to brown on all sides.  Remove to a clean bowl and continue browning remaining meatballs, sausage and hardboiled eggs, if using.

For the sauce:

2 cups chopped onions
3 or 4 plump garlic cloves, finely chopped or grated
8 28 oz. cans crushed tomatoes
1½ tablespoons dried oregano
1½ tablespoons dried basil
½ teaspoon crushed red pepper

Add a little more olive oil to the pan if necessary and add the onions.  Cook until softened and add the garlic and cook for 2 minutes more.  Add the tomatoes and remaining ingredients.  Stir to combine and bring to a boil.  Return the browned meats to the pan and cook at a simmer for 4 to 5 hours.

Note:  I like to use a Flame Tamer to prevent the sauce sticking on the bottom.  If you don’t have one, keep the heat as low as possible to allow a simmer and stir frequently.   WATCH THE VIDEO DEMONSTRATION BELOW

 Comment;

Betty;

My spaghetti sauce is very much like yours except that I add a potato along with the meats and eggs.

I don't have this recipe written down (watching my mother, Nanna , A. Mamie) I just eyeball everything.  My mother was not one for writing recipes down.  

Now when anyone ask me for my spaghetti sauce I'll give them a copy of yours.

One year we had some college soccer players over for dinner  (they would help my husband Gil coach youth soccer) they went crazy for the spaghetti meal and couldn't get over that there was sausages, eggs and potatoes in the sauce.  Whenever we hear from them, they always mention the sausage,eggs & potatoes in the sauce.

Enjoy watching your videos, I always learn something new. Loretta D.

Here is a short video on how to make our favorite meatballs (Recipe is above);