Philip fidler's meat sauce - country living

12 servings

Ingredients

Quantity Ingredient
3 pounds Ground beef chuck
1½ cup Packaged seasoned bread crumbs
2 larges Eggs, well beaten
1 cup Water
1½ tablespoon Chopped fresh parsley leaves
1½ tablespoon Dried oregano leaves
½ teaspoon Salt
½ teaspoon Ground black pepper
2 tablespoons Olive oil
2 mediums Onions, chopped
3 Cloves garlic
1 pounds Sweet Italian sausage, cut into 1/2-inch chunks
3 28-oz cans crushed tomatoes
1 6-oz can tomato paste
2 pounds Spaghetti (opt.)

Directions

1. Several hours or day before serving, prepare meatballs and sauce: In large bowl, combine beef, bread crumbs, eggs, ½ C water, parsley, ½ T oregano, salt, and black pepper. Shape beef mixture into 1½-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 ½ 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 & <gg>

Related recipes