italian essentials: meatballs & italian sausages
This is a recipe that my Aunt Josephine used to dish up when the weather began to turn cold. When I would come over to visit, I always knew what we were going to have for dinner, because the smell of those meatballs and sausages slowly cooking in a spicy tomato sauce was absolute heaven. Unfortunately, Aunt Josephine passed away before I got this recipe, so I came up with one of my own. And when I begin cooking it on a cool Autumn day, and those divine smells begin filling the house, I smile, and think of Aunt Joe. So, you ready… Let’s get into the kitchen.
prep time
15 Min
cook time
35 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- PLAN/PURCHASE
- THE MEATBALLS & SAUSAGES
- 2 tablespoons grapeseed oil, for sautéing
- 6 - 8 - homemade meatballs, recipe recommendation to follow
- 3 large italian sausages, mild or hot, your choice
- THE TOMATO SAUCE
- 1 tablespoon sweet butter, unsalted
- 1/2 medium yellow onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup chicken stock, not broth
- 1/4 cup dry white wine
- 14 ounces crushed tomatoes, canned variety
- 1 tablespoon white, or apple cider vinegar
- 1 tablespoon tomato paste
- 1/4 teaspoon ground cumin
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- - salt, kosher variety, to taste
- - black pepper, freshly ground, to taste
- ADDITIONAL ITEMS
- - pasta, your choice
- - parmesan cheese, freshly grated, for garnish
- - crusty bread
How To Make italian essentials: meatballs & italian sausages
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Step 1PREP/PREPARE -
Step 2Gather your Ingredients (mise en place).
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Step 3Recipe Recommendation: If you are looking for a good meatball recipe, look no further. This recipe was my Aunt Josephine’s: https://www.justapinch.com/recipes/main-course/pork/delicious-beef-pork-meatballs.html?r=13
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Step 4Tomato Recommendation: Some of my favorite canned tomatoes are: San Marzano, Crushed Peeled Tomatoes. However, if you are looking for a good canned tomato at a better price point, then I would recommend Hunt's brand.
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Step 5Add the oil to a large skillet over medium to medium-high heat.
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Step 6When it begins to shimmer, add the meatballs, and cook until browned all over, about 6 – 8 minutes.
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Step 7Remove from the skillet, and reserve.
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Step 8Prick the sausages with a fork, and brown them in the same skillet, about 4 – 6 minutes.
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Step 9Chef’s Note: If you wish, you can remove the casings from the sausages before cooking. That is what I do.
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Step 10Remove them, cut into bite-sized pieces, and reserve with the meatballs.
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Step 11Add the chopped onions to the pan, and cook until softened, about 3 – 5 minutes.
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Step 12Add the garlic, and stir until fragrant, about 60 seconds.
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Step 13Reduce the heat to medium-low, deglaze the pan with the chicken stock, and wine, and then simmer for 5 minutes
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Step 14Add the tomatoes, tomato paste, vinegar, cumin, basil, and oregano, and then season with a bit of salt and pepper.
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Step 15Bring the pan back up to a simmer, not a boil, and cook for 5 - 8 minutes.
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Step 16Chef’s Tip: Recheck the seasoning.
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Step 17Return the meatballs, and the sausage to the pan.
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Step 18Cover, and lightly simmer for 15 – 20 minutes.
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Step 19Chef’s Note: If you are using fresh tomatoes, add 20 minutes to the simmering time.
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Step 20Remove the lid, and simmer for an additional 5 minutes.
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Step 21PLATE/PRESENT
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Step 22Spoon over a plate of steaming pasta, sprinkle with some parmesan (freshly grated, of course), and don’t forget some nice crusty bread. Enjoy.
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Step 23Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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