Spagetti and Meatballs With Italian Sausage and Mushrooms |
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Prep Time: 35 Minutes Cook Time: 360 Minutes |
Ready In: 395 Minutes Servings: 8 |
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This is a recipe I was given from my best friends mom, she could speak broken English, and I learned from watching her make this for us. It is the best I have ever had. Truly Italian. Ingredients:
2 (32 ounce) cans crushed tomatoes (good quality) |
1 bay leaf |
1/2 cup chopped fresh basil |
1 teaspoon dried oregano |
1 teaspoon crushed red pepper flakes |
1 tablespoon fennel seed |
2 minced garlic cloves |
1 tablespoon worcestershire sauce |
2 -3 italian sausages, cut into bite size pieces |
1 tablespoon olive oil |
1/2 cup chopped onion |
1 cup sliced mushroom |
1 teaspoon salt |
3 lbs ground chuck |
2 eggs |
1 cup italian seasoned breadcrumbs |
1/4 cup diced onion |
1/3 cup milk |
2 minced garlic cloves |
1 teaspoon salt |
1 teaspoon pepper |
1 tablespoon olive oil |
Directions:
1. Saute onion and mushroom in olive oil for about5 minutes.
2. Add crushed tomatoes and rest of ingredients into large pot. Simmer for about 6 hours, covered. Stir occasionally.
3. In large bowl, combine meatball ingredients, mix well but do not over handle the meat. Form into 11/2 to 2 inch meatballs. In large skillet heat oil and when hot add meatballs and brown on all sides. Remove with slotted spoon and add to sauce while sauce is simmering. Meatballs and sausage will cook in sauce . Add parmesean cheese or serve on side over pasta. I prefer thin spagetti, but you can use what you like best.
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