Philip Fidlers Meat Sauce - Country Living Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Ground beef chuck,
2 tbsp: Olive oil,
1 1/2 cup: Packaged seasoned bread,
2 medium: Onions, chopped
-crumbs,
3 Cloves: garlic,
2 large: Eggs, well beaten
1 lbs: Sweet Italian sausage, cut
1 cup: Water,
-into 1/2-inch chunks,
1 1/2 tbsp: Chopped fresh parsley leaves,
3: 28-oz cans crushed tomatoes,
1 1/2 tbsp: Dried oregano leaves,
1 6-oz can: tomato paste,
1/2 tsp: Salt,
2 lbs: Spaghetti, opt.
1/2 tsp: Ground black pepper,
Directions:
1. Several hours or day before serving, prepare meatballs and sauce:
In large bowl, combine beef, bread crumbs, eggs, 1/2 C water,
parsley, 1/2 T oregano, salt, and black pepper. Shape beef mixture
into 1 1/2-inch meatballs and refrigerate.
2. In 8-quart saucepot, heat oil over medium heat. Add onions and
garlic; saute until Rolden. Remove onions and garlic to large bowl
and set aside. Add meatballs, one third at a time, to saucepot and
brown on all sides. With slotted spoon, transfer cooked meatballs to
bowl with onion mixture and reserve. Add sausage to pot; saute until
browned and cooked through. With slotted spoon, remove sausage to
bowl with meatballs.
3. Drain fat from pot. Return onions, garlic, meatballs, and sausage
to pot. Add crushed tomatoes, tomato paste, remaining 1/2 C water,
and 1 T oregano, stirring gently to combine. Reduce heat to very low
and simmer sauce 2 hours, stirring occasionally.
4. If desired, just before serving, cook spaghetti following package
directions. Drain, divide among serving plates, and top with
meatballs, sausage, and sauce. Serve immediately. Or, cool completely
and freeze in a tight container for later use over pasta or in
lasagna.
Country Living/June/92 Scanned & fixed by Di Pahl &
Source from luhu.jp
In large bowl, combine beef, bread crumbs, eggs, 1/2 C water,
parsley, 1/2 T oregano, salt, and black pepper. Shape beef mixture
into 1 1/2-inch meatballs and refrigerate.
2. In 8-quart saucepot, heat oil over medium heat. Add onions and
garlic; saute until Rolden. Remove onions and garlic to large bowl
and set aside. Add meatballs, one third at a time, to saucepot and
brown on all sides. With slotted spoon, transfer cooked meatballs to
bowl with onion mixture and reserve. Add sausage to pot; saute until
browned and cooked through. With slotted spoon, remove sausage to
bowl with meatballs.
3. Drain fat from pot. Return onions, garlic, meatballs, and sausage
to pot. Add crushed tomatoes, tomato paste, remaining 1/2 C water,
and 1 T oregano, stirring gently to combine. Reduce heat to very low
and simmer sauce 2 hours, stirring occasionally.
4. If desired, just before serving, cook spaghetti following package
directions. Drain, divide among serving plates, and top with
meatballs, sausage, and sauce. Serve immediately. Or, cool completely
and freeze in a tight container for later use over pasta or in
lasagna.
Country Living/June/92 Scanned & fixed by Di Pahl &
Source from luhu.jp