"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Victoria's Sicilian Spaghetti Sauce & Meatballs Recipe

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This recipe for Victoria's Sicilian Spaghetti Sauce & Meatballs, by , is from The Clark, Flannery, Rhoads/Warner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristi Flannery
Added: Saturday, June 21, 2008


2 medium onions finely chopped
3-4 cloves garlic finely chopped
1/4 cup olive oil
3(29oz) cans tomato sauce
1(29oz) can tomato puree
1 (103/4 oz) can tomato puree
2(28oz) cans crushed tomatoes
4(12oz) cans tomato paste
1 package fresh basil
1/2 tsp. oregano
1/4 cup merlot wine(optional)
1/2 cup sugar
2 T. salt
2 tsp. pepper
1-2 packages Italian sausage
4 cups water

3 lbs. ground beef(80-15) mixture
Italian bread crumbs
2 eggs

Brown garlic and onions in olive oil. Add all tomatoes. Bring to a slow simmer. Add spices and stir. Add sugar and merlot;stir. Finally, add the water 1 cup at a time depending on the consistently you want. Let simmer a half an hour and taste. Add more of any spice you may want until it suits your taste. Add sausage. Cook as long as possible; the longer it cooks the better it is. Make sure the heat is on low and stir often.
Mix eggs and meat together first. Add breadcrumbs until mixture holds together. Spray glass Pyrex dish with Pam. Bake at 300 until golden brown. Add meatballs and drippings to sauce right after the sausage is added.

Personal Notes:
Personal Notes:
Freezes great! Be careful when you are stirring the sauce not to break up the meatballs. You can add the meatballs raw and let them cook in the sauce. Cooking them in the oven gives them a nice crust. I cook my sauce at least 8 hours.




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