- Prep time
- Cook time
- 4 – 6 servings
- 2 - 28 oz Cans Tomato Puree
- 2 - 28 oz Cans Crushed Tomatoes
- 2 Hot Italian Sausage Links (skins well pierced)
- 2 pieces of pork (any shape or cut will do)
- Meatballs (Seasoned Meat Recipe Below)
- ⅓ cup Olive Oil
- 1 cup of any red wine
- 1 tbsp Salt and Pepper
- 1 tbsp Oregano
- 1 tbsp Parsley
- 1 tbsp Crushed Garlic
- 1 tbsp Garlic Powder
- 1 tbsp Cayenne Pepper
- 1 tbsp Red Pepper Flakes
- 1 tbsp Sage (just a little)
- 1 tbsp Thyme
- Seasoned Ground Beef :
- 3 lb Ground Beef
- 3 Eggs
- ½ tbsp Salt
- ½ tbsp. Sweet Paprika
- ½ tbsp Pepper
- ½ tbsp Garlic
- ½ tbsp Oregano
- ½ tbsp Parsley
- ½ cup Breadcrumbs
- ½ - 1 tsp Red Pepper (depends on your taste buds)
Place the 4 cans of tomatoes, wine, pork, sausage, garlic, and herbs in a stockpot over low heat. Stir frequently to avoid burning.
Cover pot leaving a break to vent steam, simmer slowly for 3 hours stirring about every 20 minutes. After 3 hours add the meatballs and simmer for another hour. Be careful when stirring from this point on, becasue the meatballs can easily break apart.
When done, skim off any access fat that floats to the top. Serve over linguine or on crusty bread for a great meatball/sausage sandwich.
Mix all together in a bowl and shape into meatballs.
Note: the yield will depend on the size of your meatballs. Use an ice cream scoop to insure consistency in size as well as for cooking time.
Techniques used in this recipe:
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