Ingrédients pour Spaghetti Sauce With Meatballs
- Lean Ground Beef
- 1/2 lb ground pork
- 1 lb Italian sausage (spicy or sweet), casings removed
- Italian Style Breadcrumbs
- Parmesan Cheese
- 2 tsp garlic powder
- 2 tbsp chopped fresh parsley
- Ground Black Pepper
- Onion Salt
- 2 tbsp olive oil
- 1 large onion, chopped
- Garlic Cloves
- 15 oz canned diced tomatoes
- 28 oz canned crushed tomatoes
- 6 oz tomato paste
- Red Wine
- 1/2 cup water (from rinsing cans)
- Sweet Red Pepper
- 2 bay leaves
- 1 tbsp dried basil
- Dried Oregano
- 1 tbsp brown sugar
- Sliced Mushrooms
- 1/2 - 1 tsp red pepper flakes (optional)
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Comment préparer Spaghetti Sauce With Meatballs
- Preheat oven to 375°F (190°C).
- In a large bowl, gently combine 1 lb ground beef, 1/2 lb ground pork, 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 2 tsp garlic powder, 2 tbsp chopped fresh parsley, 1 tsp black pepper, and 1 tsp onion powder. Mix with your hands until just combined; do not overmix.
- Roll the meat mixture into 1-inch meatballs.
- Heat 2 tbsp olive oil in a large Dutch oven or pot over medium-high heat.
- Brown the meatballs in batches, without overcrowding the pot, until browned on all sides. Remove meatballs and set aside.
- Add 1 large onion, chopped, and 4 cloves garlic, minced, to the pot. Sauté until softened, about 5 minutes.
- Add 1 lb Italian sausage (spicy or sweet), casings removed, to the pot. Cook, breaking it up with a spoon, until browned.
- Drain off any excess grease.
- Stir in 28 oz canned crushed tomatoes, 15 oz canned diced tomatoes, and 6 oz tomato paste.
- Add the browned meatballs to the sauce.
- Add 1/2 cup water (from rinsing the tomato cans), 1/2 cup dry red wine, 1 green bell pepper, diced, 2 bay leaves, 1 tbsp dried basil, 1 tbsp dried oregano, and 1 tbsp brown sugar.
- Bring to a boil, then reduce heat to low, cover, and simmer for 3-5 hours, stirring occasionally.
- Taste and adjust seasoning as needed, adding more herbs, spices, or red pepper flakes to your preference. Simmer for 15 minutes after each addition.
- One hour before serving, stir in 8 oz sliced mushrooms and 1/2 - 1 tsp red pepper flakes (optional).
- Serve over hot cooked spaghetti. Garnish with fresh parsley, if desired.
- Leftovers can be frozen for later.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
48g
Fat
61g
Carbs
9g