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Categories:
sauce onions salt extra-virgin olive oil tomatoes tomato sauce tomato consomme red wine water garlic oregano basil sugar meatballs ground turkey ground pork parsley eggs Italian-seasoned breadcrumbs olive oil
Viewed: 80 - Published at: 9 years agoIngredients
- Sauce
- 2 onions, chopped
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 28 ounces petite diced tomatoes
- 30 ounces tomato sauce
- 24 ounces tomato paste
- 10 1/2 ounces consomme
- 1 1/2 cups dry red wine
- 5 cups water
- 1 tablespoon garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon sugar
- Meatballs
- 1 lb ground turkey
- 1 1 lb ground pork or 1 lb beef
- 1/4 cup parsley, chopped
- 2 eggs
- 1 cup Italian seasoned breadcrumbs
- 1/4 cup olive oil
Method
- Heat olive oil in a very large soup/stew pot and saute onions until soft, salt and pepper to taste.
- Add remaining ingredients and stir until well combined.
- Simmer the sauce for 3 hours and if you are going to add the meatballs:
- Place all meatball ingredients, except olive oil, in a large bowl and mix gently.
- Do not over mix the meatballs, they will be tough.
- Form and shape either small, 2" diameter balls or larger.
- Salt and pepper and set aside.
- Now you can either drop the meatballs into the simmering sauce for 3 hours or you can sear them first in the remaining olive oil and then drop them into the sauce.
- My Italian friends prefer the fried meatballs.
