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Red Sauce with Meatballs & Sausage Recipe

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This recipe for Red Sauce with Meatballs & Sausage, by , is from The Krieger/Phelps Family Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Lindley


2 lbs. ground sirloin
2 lg. eggs
2 sm. garlic cloves, finely minced
2 T. onion, small chop
2 tsp. dried parsley
tsp. pepper
2 tsp. dried oregano
2 tsp. Lawry's Seasoned Salt
2+ tsp. salt
2+ T. grated Locatelli cheese
10 slices stale white bread (including heels) mashed in water

1 lbs. Italian sausage links - sweet or hot as desired

Oil for browning

Red Sauce
2 lg. cans tomato puree
3 12 oz. cans tomato paste
⅓ c. frying oil from sausage and meatballs (no brown bits)
1 T. sugar
1 T. crushed dried parsley crushed
1 T. crushed dried oregano crushed
3-4 leaves of fresh basil or 1 T. dried basil crushed
1 tsp. pepper
1 T. Lawry's Seasoned Salt
1 T. salt
pinch of onion salt
1 lg. garlic clove, whole
Handful of grated Locatelli cheese

2 lb. pork loin

Prick sausage and place in frying pan; cover with water and simmer until grey on one side; turn, prick and cook until grey; Continue until total surface is grey.
Pour off most of water and continue to cook (fry).
When all water is gone, cut into desired size, add small amount of oil and continue frying until browned all over.
Remove from pan; reserve oil.

Preferably the day ahead, mix all meatball ingredients, cover and refrigerate overnight.
Shape meatballs.
Add meatballs to frying pan with a small amount of oil. Cook until meatballs are brown on all sides. Remove from pan; reserve oil.

Red Sauce:
Combine all ingredients in a large pot. Fill tomato puree and paste cans with water to clear sides; add to pot. Add additional water until the sauce is the consistency of tomato juice (perhaps a quart). Bring almost to a boil and add sausage, meatballs, and port loin if using this option.
Reduce to a simmer and cook uncovered approximately 3 hrs. or until of desired sauce consistency.
As the sauce reduces, there will be a dark ring left around the pot, Be sure to scrape this essence into the sauce. It's richness should not be lost.

Season pork loin with salt, pepper, garlic salt, and crushed oregano.
Brown in oil on all sides and add to sauce with sausage and meatballs.
When sauce is cooked, remove pork loin and slice. Serve as a third meat option with sauce, meatballs, and sausage.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Mom and I were invited to witness the preparation of this recipe, including the manicotti shells and filling (see pasta section), by a friend and her mother in their home. It is a recipe that was passed from generation to generation of their family beginning in Italy and certainly tweaked through the years. We arrived with grocery bags of all the ingredients and watched as these two fabulous cooks worked their way through the recipe. What a memorable experience this was for us! We came home with pans of manicotti, sauce, meat balls, sausage, and pork loin. Our families feasted that evening.




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