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Spaghetti Sauce with Sausage and Meatballs Recipe

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This recipe for Spaghetti Sauce with Sausage and Meatballs, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jim & Kathy Edwards
Added: Monday, September 10, 2007


4 (15 oz) cans of tomato sauce
4 (15oz.) cans of water
1/2 cup minced garlic
1 (12 oz) can tomato paste
1 (12 oz) can of water
1-1/2 cups grated Parmesan cheese
1/4 cup fresh Parmesan cheese
1/4 cup olive oil
3/4 cup crushed oregano leaves

1-1/2 lbs of hot Italian sausage
2 tbsp olive oil

1 lb. ground round or sirloin
1 egg
3/4 cup seasoned bread crumbs
3/4 tsp. salt
3/4 tsp pepper
1 medium chopped onion
1 tsp oregano
1/2 tsp basil
1/2 cup parsley
1/4 cup fresh grated Romano cheese
1/4 cup Parmesan cheese
3/4 to 1 cup water

Start by using a large cook pot. In the pot over med-high heat, pour in the olive oil and add the minced garlic, browning the garlic. As the garlic has browned, add the four cans of tomato sauce. Using the same cans fill each with water and add to the pot. Do the same with the tomato paste, adding water to the can and pouring into the pot. This adds water and gets all the sauce and paste out of the cans. Add the oregano and Parmesan cheese and stir everything together. Cover and cook for about two hours on medium heat.

While the sauce is cooking, cut the Italian sausage into small pieces about 3 inches long. In a large skillet (do not use a non-stick skillet, the Revere type is best) add the olive oil and fry the sausage lightly for about 10 minutes or until brown. Remove the browned sausage from the pan and put in a container and set aside for now. Do not clean the skillet, take off the heat but leave all the sausage residue in the skillet.

Mix all ingredients in a large mixing bowl, using about 3/4 to 1 cup of water. Roll into meatballs and set aside to fry.

Reheat your skillet with the sausage residue, adding a tablespoon of olive oil and brown the meatballs. Try to brown as much of each meatball as you can, turning several times in the skillet. (If not browned, they tend to break up in the sauce later.) Remove all the meatballs and set aside for now. Your hot skillet will be loaded with the crusty cooked meats from your cooked sausage and meatballs. Ladle in a couple of ladles of the hot tomato sauce mixture into the skillet; it will boil and cook the stuck meat residue. Scrape the skillet with a wooden spoon or scraper so all this stuff is loose and pour it into the sauce; repeat this process a couple of times until the skillet is nearly clean. You will notice this has darkened your sauce quite a bit. After the sauce has cooked about 2 hours, add the fried sausage to the sauce and allow to cook for another 2 hours. Next, add the browned meatballs to the sauce and cook over low to medium heat uncovered to thicken. (Probably a couple more hours.)

This is ready to serve with spaghetti, or mostacciolli (which you will obviously make separately).

Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
I never really measure my ingredients, so I have estimated the amounts in the recipe. By the time it is ready to serve, it has usually cooked a total of about 8 hours. I prefer to use Hunt's Tomato Sauce.




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