need good spagetti sauce and meatball recipe

[angelmom]

I need to make a birthday dinner in a few weeks and was wondering if anyone has a good recipe for spagetti sauce and meatballs.

 

[goofydad621]

Well first I need to ask you want from Scratch meaning raw tomatoes etc OR start with tomatoe sauce and tomatoe puree etc or start with a ready made sauce and doctor from there.

I do it all three ways depending on time allowances but will admit the olny time I start with fresh tomatoes is when they come form my garden then I may make 10-15 gallons of sauce and freeze it.

I was a chef by profession for years and tonight I am making that very dinner for my oldest DD's 20th birthday.

Let me know and I can help you out

Goofydad

 

[cm387]

I start with puree from a can. I hate lumps of tomatoes in my sauce. I don't eat them fresh from the garden. I only eat them if they are well hidden . You think I would have gotten over that by my age Anyway, any help you can give me would be great!

 

[disneydeb]

ok here we go spaghetti sauce: saute i large sweet onion in 1 tablespoon extra virgin olive oil, when soft add i tsp of minced garlic, then add 1/4 cup of sugar stir over low heat until sugar melts, immediately add i can crushed tomatoes, i can puree and i small can tomato paste (redpack tomatoes seem to have best flavor), stir , add 6 leaves of fresh basil, one good pinch of fresh parsley, 1 tsp salt and pepper, 1/4 cup parmesian cheese, cook over low heat stirrring every 15 minutes for 2 1/2 hours.

meatballs: combine 2 pounds hamburger, 6 fresh chopped basil leaves, 2 tablespoons fresh chopped parsley, 1/4 cup parmesian cheese, 1 tsp chopped garlic, take 3 slices of potao bread(make sure you use potaoe bread) rinse them with water and squeeze all water out of bread, then pull apart bread in small pieces and add to hamburger mixture, salt and pepper about 1/2 tsp each , and 2 tablespoons of extra virgin olive oil,1 egg, shape into meatballs and fry over low heat until cooked thru, turning occasionally, then add meatballs to sauce and continue cooking in sauce until sauce is finished, it should be about 1 hour left on sauce,enjoy

as you can see i use alot of the same ingrediants in my sauce as my meatballs, these recipes get rave reviews all the time and as i am from siciallian decent this is a tried and true recipe, the flavors are also enhanced if you prepare the food the day before, then on day of heat thru and cook spaghetti fresh

 

[mudnuri]

I guess I do this differently. 1st off I dont measure, and the pot I use, I can also cook lobsters in- 3 at a time it's rather large. Anyway- when done I can mine.

I start by browning both hamburger and italian sausage (hot and mild)...then I brown up garlic and onions, and some green pepper- not really brown, just enough to get them tender... throw them in the huge pot, and add cans of crushed tomato, and tomato puree, then I also use tomato paste and add a few cans of water. i then let it simmer on the stove for more than 2-3 hours. On very low heat, as low as I can get the stove, stirring every 1/2 hour or so...

The seasoning I add- when I brown the meat, I use baby BAM!, when I do the garlic/onion/pepper, I use emeril's italian seasoning...

I also throw in basil and oregano to the simmering pot. Sometimes if I'm feeling like it I'll add more BAM or baby BAM to the pot as I stir. When i'm almost ready to take it off, like 1/2 hour before, I grab the sugar jar and sprinkle sugar over the top, covering the entire top (about 14 inch diameter) with a thin layer of sugar that I then stir in. the 1/2 hour is enough time for the sugar to cut the acid, but not too much to make the sauce too sweet.

I then can it.

I give this to DBF's brother every time I make it and within 36-48 hours later I have empty jars back to trade in for more

Brandy

 

[MazdaUK]

Sounds yummy! Do you ball up the meat or is it more like bolognaise?

BTW anyone know how to fic my gobble?