Perruso’s Spaghetti and Meatballs

  • Prep Time: 30 mins
  • Total Time: 5 hrs 30 mins
  • Servings: 8
  • About This Recipe

    “Another of my Stepmother’s family recipes. It’s a classic! I always double the meatballs so we have them for meatball subs. Yummy!”

    Ingredients

  • 3 (28ounce) cans tomato puree
  • 1teaspoondried oregano
  • 1 1/2 teaspoonsdried basil
  • 1 1/2 teaspoonssalt
  • 1teaspoonblack pepper
  • 1lbmild Italian sausage
  • 2clovesgarlic
  • 1mediumonion
  • 1lblean ground beef
  • 1egg
  • 1teaspoon dried parsley or 2teaspoonschopped fresh parsley
  • 2teaspoonsromano cheese
  • Italian seasoned breadcrumbs( I use Progresso)
  • Directions

  • Pour puree into large saucepan-at least 4 quarts.
  • Fill each can about one third uell of water-swish around and add water to puree.
  • Add oregano, basil, salt and pepper.
  • Mix well.
  • Turn on medium heat.
  • While sauce is cooking, uncovered, fry sausage links in a heavy skillet for 15 minutes.
  • When browned and partially cooked add to sauce.
  • Saute onion and garlic in a small amount of the sausage drippings.
  • Add to sauce.
  • Mix well.
  • To make meatballs combine the beef, egg, parsley and romano cheese with enough bread crumbs so that the mixture can be formed into balls and hold their shape.
  • This makes around 10 medium or 18ish small meatballs.
  • Fry meatballs in the sausage pan until browned on all sides.
  • Add to sauce.
  • Cook over low heat for 3-4 hours, stirring frequently.
  • Add a bit of water if the sauce becomes to thick.
  • Add more oregano, basil salt or pepper to taste.
  • Reviews

  • “This was good. I had DD and DH taste the sauce as it didn’t taste like the kind of spaghetti sauce we usually have.My family (personal preferences only, they’re definite meat-eaters!) like a thick sauce with meat in the sauce.I added some tomato paste and some ground beef fried with onion, then drained to drained the sauce, and it worked well for us. I also really liked that you can do it from scratch.”

  • “Yummy!I took your advise and doubled the meatball ingredients.Cooked it in the crockpot on high with the lid off for several hours–that worked great.Before serving, I ended up adding a little brown sugar, more salt and a splash of red wine to the sauce.Probably more than 8 servings!”

  • “Very Impressive!”

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