Ok, since we're sharing... This is the one I grew up with as
a kid. The recipe is straight from my Italian grandparents.
Well worth the time and effort!
Mom's Sauce
2 lbs ground round 2 lbs meatloaf mix (blend of ground
beef/veal/pork) 1 lb sweet Italian sausages, whole 4 Tbsp
veal stock, if available 5 28-oz. cans Italian (Roma plum)
tomatoes, peeled, in heavy puree (e.g. La Valle) 5 cloves
fresh garlic, minced, divided into 3 cloves & 2 cloves
1/2 cup fresh onion, minced 6 Tbsp fresh Italian parsley,
cut, divided into 4 Tbsp and 2 Tbsp 2 1/2 Tbsp dried sweet
basil, crushed, divided into 2 Tbsp & 1/2 Tbsp 1 Tbsp
dried oregano, crushed 4 dried bay leaves, whole 2 eggs 1
1/2 cups bread crumbs, moistened with water
2/2 cup Parmesan cheese, grated
3/2 cup Romano cheese, grated 1 small can tomato paste
4/4 cup olive oil
5/4 cup vegetable oil
6/2 tsp salt
7/2 tsp pepper
Heat olive oil in medium skillet. Add: onion 3 cloves garlic
4 Tbsp parsley 2 Tbsp sweet basil oregano bay leaves
Cook covered for 10 minutes on low flame, stirring
often, until onions are clear. DO NOT brown the mixture.
If the mixture browns, toss it out and start again with
a lower heat.
Empty into large, non-aluminum saucepot. Pour tomatoes, one
can at a time into a blender and briefly puree. Add to
saucepot with salt and pepper. Increase heat, bring to rapid
boil, then reduce heat and boil covered for at least 1 1/4
hours, stirring occasionally.
Meanwhile, prepare meatballs. In a large bowl, mix
thoroughly:
ground round meatloaf mixture eggs 2 cloves garlic 2
Tbsp parsley
8/2 Tbsp sweet basil bread crumbs grating cheeses
Form mixture into 2" meatballs. In a large skillet, brown
meatballs and sausage in vegetable oil on medium-high heat.
Wait until meat is well-browned on one side before turning.
DO NOT cook completely. Outsides should be well-browned, but
centers should remain uncooked.
After tomatoes have been simmering for at least 1 1/4 hours,
add meatballs, sausage, tomato paste and veal stock. Simmer
on medium-low heat 1 to 1 1/4 hours more, stirring and
skimming occasionally. To serve, remove meatballs and
sausage to a serving dish. Sauce freezes very well and will
keep for weeks when stored in airtight containers.
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