Meatballs and Sausage with Chianti Sauce |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This is my recipe that I've been making all my cooking life years!!!! I'm pretty proud of it too. Give it a try, you'll love it. Ingredients:
2 (28 ounce) cans whole tomatoes |
1 (15 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
2 cloves garlic, minced |
1/2 medium onion, minced |
1 tablespoon italian seasoning |
1 tablespoon oregano |
1 teaspoon rosemary |
1 teaspoon thyme |
1 teaspoon marjoram |
1 teaspoon salt |
1 bay leaf |
pepper |
2 chicken bouillon cubes |
1/2-3/4 cup chianti wine |
1 1/2 lbs ground chuck |
1/2 lb ground pork |
2 eggs |
3/4 cup italian breadcrumbs |
1 tablespoon italian seasoning |
1/2 teaspoon minced garlic |
1/4 teaspoon onion powder |
1 tablespoon fresh parsley |
1/4 cup chianti wine |
2 lbs hot sausage links or 2 lbs mild sausage links |
olive oil (for frying) |
pasta, of your choice |
Directions:
1. Sauce: Heat olive oil in dutch oven or lge fry pan with lid; add garlic& onion and saute until transparent; add tomato paste and smoosh it around until it's blended; add tomato sauce.
2. Before I add the whole tomatoes, I take the hard stem off.
3. Just grab it and rip it off each tomato, then hand crush each tomato before adding to the sauce mixture.
4. Add all your spices, bouillon cubes and wine.
5. Bring to boil, then cover and simmer for 1 1/2 to 2 hrs.
6. Mama Mia!
7. Now that's my Irish way!
8. Meatballs: In lge bowl mix beef& pork with all the ingredients.
9. It'll be a bit mushy, but keep mixing, if it's still mushy add alittle more breadcrumbs.
10. Shape into meatballs.
11. In lge fry pan, add your sausage links, then to same pan add meatballs.
12. Flip sausage& meatballs as they brown, don't burn them.
13. When they look cooked, drain on paper towel.
14. Then add to your pot of sauce.
15. I hope I covered everything!
16. Good Luck I hope you enjoy.
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