Description:

Marinara Sauce with sausage and meatballs

Source:

Ben Licari

Serves/Makes:4 quarts with meat

Ingredients

• 1 pork shoulder steak
• 4 or more mild Italian sausage links
• 1 lb (.5 kg). ground chuck
• 1 28 oz (784 grm). can crushed tomatoes or puree
• 1 6 oz (168 grm). can tomato paste
• 1 or 2 bay leaves, optional
• 5 large garlic cloves, chopped
• 3 tbsp (45 ml) sweet basil
• 2 tsp (10 ml) salt
• 1 tsp (5 ml) sugar
• 1 egg
• 1/2 tsp (2 ml) pepper
• 3 tbsp (45 ml) grated parmesan cheese
• 1/4 cup (60 ml) plain bread crumbs
• 3 tsp (15 ml) parsley flakes
• 4 tbsp (60 ml) olive oil

Preparation

• Meatball Mix:
• In a large bowl, combine 1 lb (.5 kg). ground chuck, 1 egg, 1 tsp (5 ml) salt, pepper to taste, 3 tbsp (45 ml) grated parmesan cheese, 1 tsp (5 ml) basil, 3 tbsp (45 ml) parsley flakes, and bread crumbs (if the mixture is too "wet" add a few more bread crumbs).
• Mix thoroughly and form into balls 1-2 inches in diameter.
• Set aside.
• Single Batch Sauce:
• Put olive oil in a large fry pan, on medium high heat; brown pork steak, Italian sausage, and meatballs and put the browned meat in a large kettle (at least 4 quarts).
• Cook chopped garlic in same oil; about 2 minutes.
• Add tomato paste and 1 can of water; mix and heat through; add mixture to kettle.
• Add tomatoes (or puree) and 1 can of water to kettle.
• Add 1 tsp (5 ml) salt, 1 tsp (5 ml) sugar, 1 tbsp (15 ml) basil, 1 to 2 bay leaves.
• Bring to a boil; then lower heat.
• Simmer to desired thickness, 1 to 2 hours is plenty.

Comments

Some people prefer to just drop the formed meatballs into the sauce to cook instead of browning them beforehand. I always brown them; in fact I usually double the meatball part of the recipe and fry some all the way so that I can serve a snack of meatballs and sauce early to hungry people who are drawn to the kitchen by the smell of sauce cooking. Bay leaves are optional. For a little extra zing, you can add red pepper to sauce or better yet, use hot Italian sausage instead of mild. Extra sauce and meat freezes very well, and I usually make a double batch to freeze some for a quick meal later. Just cook some pasta and warm the sauce in a microwave.