-everyone has their favorite spaghetti sauce recipe, this is mine
Homemade Meatballs (15-20)
Hot Italian Sausage
(2 lbs, cut into desired
serving size; preferably
Maglio’s but Johnsville also
makes a decent Italian Hot)
2 -28 oz cans San Marzano
whole plum tomatoes (Garden Muir or Cento are very good brands) or if you like a totally smooth sauce 2 cans of tomato puree (Contadina is also good brand for paste & puree)
2 large cans tomato paste
*Fresh, minced garlic & onion,
*Fresh or dried herbs:
Oregano & Basil, to taste
plus a little bit of Rosemary
*(you can substitute with the powdered stuff)
Salt, to taste
About a 1/2 cup of dry red wine (Merlot, Pinot Noir or a Cab are perfect) or you can thin paste with water, if you prefer.
In a large skillet drizzle with enough olive oil to coat the pan bottom. Add minced garlic & onion. Lightly brown the hot sausage in the garlic
& onions. Meanwhile place the can of Marzano tomatoes in a crock pot or whatever large pot you’re using to simmer your sauce. Heat on low. When sausage is lightly browned, place on top of tomatoes in pot. In the same pan you sautéed the sausage now sauté the meatballs adding additional olive oil, if needed.
Then add them to the pot with the sausage. Now pour off some of the fat in your skillet leaving about 2 TBSP worth of olive oil & drippings, add the tomato paste & seasonings, turn heat up and stir quickly, as soon as the paste & fats become incorporated start adding red wine, stirring constantly until fluid enough to pour. Adjust seasonings to your taste. Add to pot with your meatballs & sausage. Gently stir to combine and let simmer for at least four hours. The longer it simmers, the richer the flavor.
Serve with your favorite pasta, grated Locatelli Romano cheese, dried crushed hot peppers, a side salad & a great loaf of crusty Italian bread.