by Mitch
Prep time: 45 minutes
Cook time: 6-8 hours
Servings: 12
INGREDIENTS FOR THE MEATBALLS:
This is an authentic Italian spaghetti sauce with meat balls recipe given to me by an Italian friend. It is cooked slowly during 6 to 8 hours but the result is well worth the time and effort.
Prep time: 45 minutes
Cook time: 6-8 hours
Servings: 12
INGREDIENTS FOR THE MEATBALLS:
- 3 lbs ground beef
- 1 lb ground pork
- 2 cups bread crumbs
- 3 eggs
- 1/2 cup parmesan cheese
- AND 1/4 tsp of each of (basil, majoram, oregano, celery salt, hot pepper, parsley, sugar, garlic salt)
- cooking oil
- 2 cloves of garlic (finely minced)
- 4 large cans (48 ozs) tomato juice
- 1 tsp basil
- 1/2 tsp majoram
- 1 tsp oregano
- A sprinkle of hot pepper flakes or tabasco or cayenne pepper
- 1/8 tsp celery salt
- 1 tsp parsley
- 1 tbsp sugar
- 1/2 cup parmesan cheese
- 1 green pepper, diced (optional)
- 1 tsp garlic salt
- 1 bay leaf
Directions for
MEATBALLS:
Place all the ingredients for the meatballs in a large bowl. Mix well and make small meatballs about 1 to 1 1/2 inch diameter. Once the meatballs are made, keep them refrigerated for 2 hours. You will be a adding the raw meatballs to the sauce after the first 2 hours of cooking.
MEATBALLS:
Place all the ingredients for the meatballs in a large bowl. Mix well and make small meatballs about 1 to 1 1/2 inch diameter. Once the meatballs are made, keep them refrigerated for 2 hours. You will be a adding the raw meatballs to the sauce after the first 2 hours of cooking.
Directions for
SAUCE:
Now, cover the bottom of a large pot with cooking oil. Add the garlic cloves and cook slightly (do not brown) on medium heat. Add the 4 cans of tomato juice, green pepper (opt) and all the SPICES indicated in the ingredient list for the sauce. Mix all ingredients well and bring to a boil. Once it starts boiling, immediately turn down the heat and simmer between 6 to 8 hours.
Once the sauce has simmered for 2 hours, add the refrigerated raw meatballs and continue the cooking time between 6 to 8 hours. The longer you simmer the sauce the thicker it will become. Stir often and GENTLY during the cooking time so you do not break down the meatballs and to prevent burning the meatballs.
DO NOT PLACE A COVER ON THE POT, to let the water evaporate and thicken the sauce.
Serve over spaghetti or spaghettini with a salad and garlic bread.
NOTE: Handle meatballs with care before and after they are cooked as they will break more easily than ordinary meatballs due to the added eggs, but they will be more airy, tender and tastier than store bought pre-cooked meatballs). Enjoy!
Now, cover the bottom of a large pot with cooking oil. Add the garlic cloves and cook slightly (do not brown) on medium heat. Add the 4 cans of tomato juice, green pepper (opt) and all the SPICES indicated in the ingredient list for the sauce. Mix all ingredients well and bring to a boil. Once it starts boiling, immediately turn down the heat and simmer between 6 to 8 hours.
Once the sauce has simmered for 2 hours, add the refrigerated raw meatballs and continue the cooking time between 6 to 8 hours. The longer you simmer the sauce the thicker it will become. Stir often and GENTLY during the cooking time so you do not break down the meatballs and to prevent burning the meatballs.
DO NOT PLACE A COVER ON THE POT, to let the water evaporate and thicken the sauce.
Serve over spaghetti or spaghettini with a salad and garlic bread.
NOTE: Handle meatballs with care before and after they are cooked as they will break more easily than ordinary meatballs due to the added eggs, but they will be more airy, tender and tastier than store bought pre-cooked meatballs). Enjoy!
