Sauce
| 1 pound | hot italian sausage (or 2 pounds, if omitting meatballs for lasagne)
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| 2 10 3/4 oz cans | tomato puree
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| 1 12 oz can | tomato paste
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| 26 oz | water
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| 2 cloves | chopped garlic
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| 3 t | sugar
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| 1/2 t | basil
(I either use chopped fresh in season or crushed that I keep in my freezer during off-season)
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| 3 t | italian seasoning
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| 2 t | salt
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| 2 t | pepper
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Meatballs
| 1 pound | hamburger
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| 1/4 cup | parmesan cheese
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| 3 T | bread crumbs
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| 2 small pinches | basil (use fresh, if possible)
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| 1/2 t | salt
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| 1 clove | chopped garlic
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| 2 | eggs
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| 1/4 c | water
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| 1/8 t | salt
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Instructions
Brown sausage and drain most of the fat. Meanwhile, combine the rest of the
sauce ingredients in a large saucepan. Add the browned sausage and
let simmer.
Preheat oven to 325°. In a mixing bowl combine first six meatball
ingredients and mix with hands
until well-blended. In a separate bowl combine last three ingredients,
beat well, and add to hamburger mixture. Mix well and then form small
meatballs in a single layer of a large baking dish. Cook at 325°
for 15 minutes.
When done, add meatballs to simmering sauce and scrape excess fat into sauce.
Simmer sauce for at least two hours, or all day if possible. Recipe works well
in a crock pot.
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Notes
This recipe was given to me by my friend Toni DeAmbra when she visited me
and wanted to cook a meal. It's her family's recipe. The original recipe
called for all dried seasonings, but I like using fresh basil and oregano
since I have them. She also used parmesan cheese from a can, which is
easier, but I like to use shredded asiago or real parmesan or romano.
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