More Great Recipes: Beef | Dairy | Eggs | Italian

SPAGHETTI


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By rita
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3 pounds mild Italian sausage links
2 pounds mild bulk Italian sausage
1 pound ground beef
2 12 ounce cans Contadina tomato paste
44 ounces Contadina tomato sauce
64 ounces tomato juice
6 or 8 ounces prepared pesto
2 eggs
3/4 cup Italian bread crumbs
3/4 cup cracker crumbs
1/4 cup parmesan cheese, grated


First you make the meatballs. In a large mixing bowl, combine the eggs with the bulk sausage until well blended. Then add the hamburger, Parmesan cheese, bread crumbs and cracker crumbs into the sausage mixture. Work the mixture well with your hands until you end up with a smooth meat mixture. Keeping your hands wet so that the mixture doesn't stick to your fingers, begin rolling out the meatballs (you want them to be slightly larger than a golf ball). As each one is shaped, place on a lightly greased shallow baking sheet. When they're all made, slide them into a 350 degree oven and bake them, turning them once, for about 40 minutes or until the meat begins to firm and brown slightly. While the meatballs are baking, cut link sausage into thirds and brown in about 2 tablespoon oil. To make the sauce, combine the tomato paste, tomato sauce, tomato juice and whatever seasonings you desire. I like garlic, basil, salt, pepper and a little Italian seasoning. I also like a bay leaf simmered in the sauce. When the sauce is thoroughly mixed, simmer sauce two hours on low heat, stirring often so sauce doesn't burn. When sauce is cooked, gently drop the meatballs and fried sausage into the sauce. A pair of tongs work great so you don't break the meatballs. Let sauce set three to four days in the fridge to let the flavors meld. Serve the sauce over angel hair pasta sprinkled with Parmesan cheese.


Pairs Well With


Notes

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