Perruso's Spaghetti and Meatballs
photo by Sharlene~W
- Ready In:
- 5hrs 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 3 (28 ounce) cans tomato puree
- 1 teaspoon dried oregano
- 1 1⁄2 teaspoons dried basil
- 1 1⁄2 teaspoons salt
- 1 teaspoon black pepper
- 1 lb mild Italian sausage
- 2 cloves garlic
- 1 medium onion
- 1 lb lean ground beef
- 1 egg
- 1 teaspoon dried parsley or 2 teaspoons chopped fresh parsley
- 2 teaspoons romano cheese
- Italian seasoned breadcrumbs (I use Progresso)
directions
- Pour puree into large saucepan-at least 4 quarts.
- Fill each can about one third uell of water-swish around and add water to puree.
- Add oregano, basil, salt and pepper.
- Mix well.
- Turn on medium heat.
- While sauce is cooking, uncovered, fry sausage links in a heavy skillet for 15 minutes.
- When browned and partially cooked add to sauce.
- Saute onion and garlic in a small amount of the sausage drippings.
- Add to sauce.
- Mix well.
- To make meatballs combine the beef, egg, parsley and romano cheese with enough bread crumbs so that the mixture can be formed into balls and hold their shape.
- This makes around 10 medium or 18ish small meatballs.
- Fry meatballs in the sausage pan until browned on all sides.
- Add to sauce.
- Cook over low heat for 3-4 hours, stirring frequently.
- Add a bit of water if the sauce becomes to thick.
- Add more oregano, basil salt or pepper to taste.
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Reviews
-
This was good. I had DD and DH taste the sauce as it didn't taste like the kind of spaghetti sauce we usually have. My family (personal preferences only, they're definite meat-eaters!) like a thick sauce with meat in the sauce. I added some tomato paste and some ground beef fried with onion, then drained to drained the sauce, and it worked well for us. I also really liked that you can do it from scratch.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois