"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Italian Sauce With Meatballs and Sausage Recipe

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This recipe for Italian Sauce With Meatballs and Sausage, by , is from Generations of Good Stuff, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginny Fiorello-Naspo
Added: Thursday, October 19, 2006


1 28 oz can of Tomato Puree + 1 can water
1 6 oz can of Tomato Paste + 1 can water
2 medium size cloves of chopped garlic
Sprigs of finely chopped parsley
Handful of oregano or Italian spices
1 small peeled whole potato (absorbs the tomato acids)
1 tsp of sugar
6 Italian sausages (Cut in half mild or hot as desired.)
8 medium sized meatballs

2 medium cloves of chopped garlic
Finely chopped parsley
Oregano or other Italian seasonings
1 lb. ground meat
1 cups of seasoned Italian breadcrumbs
1 egg
Warm water

Over a medium burner, pour the tomato puree into a large pot and add the can of water.
Spoon in the tomato paste and add the can of water and stir together until the paste is blended with the puree and the sauce is the thickness you desire, adding water if necessary.
As the sauce is heating up add the garlic, parsley and spices and stir.
Add sugar and potato and stir all together. Let the sauce simmer stirring periodically.

While the sauce is slowly cooking, prepare the sausage and meatballs and then add them to the sauce. Simmer for an hour or more, adding water if the sauce becomes too thick. Serve with pasta, salad and Italian bread. Bellisimo!

Put the ground meat into a bowl and break it apart. Add breadcrumbs, chopped garlic and parsley. Sprinkle some oregano and Italian spices into the mixture and add a little warm water. Add the egg and mix with your hands until all is blended together. Roll into medium sized meatballs.

Use a large skillet to brown the sausages in a little olive oil. When they are browned, remove them from the pan and add to the sauce. After the sausages are cooked, fry the meatballs in the same skillet and in the same juices. Turn them to brown on all sides. Add them to the sauce when they are done

Personal Notes:
Personal Notes:
When we have family gatherings or a special occasion you can bet the main course is usually pasta covered with delicious sauce, meatballs and sausage.
From the eldest to the youngest their plates are always clean at the end of the meal. Some usually ask for seconds. If there are any leftovers it tastes even better the next day, and the next day, or the next day. But there are very few times when there are leftovers at our family gatherings!




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