Favorite Spaghetti Sauce
Daune (pronounced "Dawn") Browne
This is the sauce I've made for years. We don't like loose hamburger, but instead like meatballs and Italian Sausage.
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- 1 lb
- 3 heaping Tbsp
- parmesan or romano grated cheese
- 1/4 c
- breadcrumbs; 1 tsp salt, 1/4 tsp pepper
- 1 Tbsp
- parsley and 1 minced clove of garlic
- cooking oil to cover bottom of skillet
- 1 lb
- italian sausage, cut into pieces desired and 3 whole cloves of garlic
- 2 large can(s)
- whole tomatoes
- 2 8-oz can(s)
- tomato paste
1Mix all meatball ingredients, moisten with small handful of water and then roll into medium sized balls and fry until almost done. Remove from pan.
2Fry sausage pieces and garlic cloves until nicely browned. Remove from pan.
3Cook tomato paste in the pan used for browning meats for a couple of minutes.
4Empty tomatoes into a saucepan (I like a smooth sauce, so I blend them in a blender first). Otherwise, break up tomatoes with a spoon. Bring to a soft boil, turn down to a simmer and add the tomato paste to the simmering tomatoes.
5Add the sausages, garlic cloves, meatballs and season all with a couple pinches of basil leaves and salt and pepper to taste.
6Simmer for 2 hours partially covered and stir once in awhile.
7Be careful when stirring not to break up the meatballs.