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Harry's Sausage Meatballs and Spaghetti with Red Gravy Recipe

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Harry's Sausage Meatballs and Spaghetti with Red Gravy image
Spaghetti and Meatballs

 

This recipe for Harry's Sausage Meatballs and Spaghetti with Red Gravy, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Thomas
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Red Gravy:
3 tablespoons vegetable oil
5 cups chopped yellow onions
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon crushed red pepper
20 cloves garlic, minced (about 1/3 cup)
2 tablespoons whole fennel seeds
2 (6-ounce) cans tomato paste
4 (15-ounce) cans tomato sauce
1 (28-ounce) can whole tomatoes, pureed with their juice
2 1/2 cups water
2 teaspoons Essence, recipe follows

Sausage Meatballs:
1 1/2 pounds ground chuck
1 1/2 pounds sweet Italian sausage, removed from casings
1 pound hot Italian sausage, removed from casings
10 cloves garlic, minced
2 eggs, lightly beaten
4 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon pepper

1 pound spaghetti, cooked according to package directions
1 cup grated Parmesan, garnish

Directions:
Directions:
In a large saucepan, heat the vegetable oil over medium-high heat. Add the onions, Italian seasoning, salt, and red pepper, and cook, stirring, until the onions are soft, 6 minutes. Add the garlic and fennel, and cook, stirring, for 2 minutes. Add the tomato paste and cook, stirring frequently, until paste begins to brown, about 5 minutes. Add the tomato sauce, pureed tomatoes, 2 1/2 cups of water, and Essence, and bring to a boil. Reduce the heat and simmer for 45 minutes, stirring occasionally.
In a large bowl, combine the ground chuck, sweet sausage, hot sausage, garlic, eggs, Essence, salt, and black pepper, and mix briefly but thoroughly to distribute seasonings. Shape into meatballs and set aside, refrigerated.

Add the meatballs to the sauce and do not stir until the meatballs float to the top of the sauce, about 10 to 12 minutes. Stir well, and simmer the meatballs in the sauce for 30 minutes, stirring occasionally and skimming any fat that rises to the surface. Taste, adjust seasoning as necessary, and serve immediately over hot pasta. Pass the grated Parmesan at the table

Number Of Servings:
Number Of Servings:
3-4 cups

 

 

 

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