- Marinara Sauce with sausage and meatballs
- Ben Licari
Serves/Makes:4 quarts with meat
- 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
- 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.
- 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.