Ingredients Jump to Instructions ↓

  1. 56 oz 1591g Italian peeled tomatoes Salt and pepper

  2. 16 oz 454g Tomato sauce

  3. 3/4 cup 177ml Red wine

  4. 12 oz 340g Tomato paste

  5. 1 lb 454g / 16oz Sausage -

  6. 1 lb 454g / 16oz Onion - chopped (large) Meatballs

  7. 2 cups 186g / 6.6oz Garlic - minced

  8. 1 lb 454g / 16oz Ground beef Oregano - (to taste)

  9. 2 Eggs (large) Rosemary -

  10. 1/2 cup 73g / 2.6oz Parmesan cheese - grated Parsley - (to taste)

  11. 1 cup 146g / 5.1oz Italian bread crumbs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put tomatoes through food mill. Simmer onion and garlic in oil until translucent. Add cut up sausage. Cook until brown, stirring often. Add sieved tomatoes, sauce and paste, rinsing tomato paste cans with a little water to pick up any residue. Bring slowly to a soft boil. Add bay leaves, basil, oregano, rosemary, parsley, salt pepper and wine. Simmer. To make meatballs: mix ground beef with eggs. Mixture should be quite wet. Add cheese and bread crumbs. Form into meatballs. (If you moisten your hands with water prior to rolling between palms, it's much easier!) Bake at 350F. on cookie sheet for 20 minutes. Drain. Add to sauce and heat through


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