From my mother-in-law, from her mother-in-law - we all love it!
- 1/4 teaspoon salt
- 1 teaspoon salt
- 1 pound ground beef
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 cup bread crumbs
- 1 teaspoon oregano
- 2 large egg
- 1/4 teaspoon oregano
- 29 ounce tomato puree contadina
- 1 tablespoon extra virgin olive oil for bottom of pan
- 1 pound italian sausage sweet
- 29 ounce water
- 24 ounce water
- 24 ounce tomato paste hunt's
- Carbohydrate 30.8811910822944 g
- Cholesterol 138.5580598375 mg
- Fat 34.98963842057 g
- Fiber 5.89196343142434 g
- Protein 25.0125140557749 g
- Saturated Fat 12.4773921223437 g
- Serving Size 1 1 Serving (510g)
- Sodium 706.666472855151 mg
- Sugar 24.98922765087 g
- Trans Fat 5.03203704495221 g
- Calories 524 calories
Step-by-step
- Put a little oil in a big sauce pan.
- Turn the heat to medium/high.
- Put in Italian Sausage - cook until brown on all sides.
- Lower the heat.
- Put in a can of puree and a can of water, then add 2 cans of paste and a can of water for each can of paste.
- Stir until smooth.
- Cook for about 20 minutes, stirring occasionally, bring to a simmering boil.
- Add some oregano, onion powder, garlic/garlic powder, salt and pepper.
- Continue simmering.
- Make Meatballs.
- Add meatballs 1 at a time, stirring gently.
- Cook 1 hour at low boil, simmer 1 hour.
- Stir occasionally.
Choosing the Right Vessel
Home cooks frequently make the error of using a standard three-quart saucepan for heavy tomato sauces, which inevitably leads to scorching at the bottom and messy stovetop splatters. A heavy-bottomed Dutch oven measuring at least six quarts provides the necessary thermal mass to distribute heat evenly across the base. Enameled cast iron prevents the reactive tomato acid from stripping metallic flavors into the sauce while retaining consistent low-heat energy for the mandatory two-hour simmer.
Managing Meat and Emulsion
Brown the sausage over medium-high heat until a deep mahogany crust forms on the casing, leaving the rendered fat in the pan to build foundational depth. Incorporate the meatballs individually into the simmering liquid rather than dropping them in clusters, which prevents the raw proteins from sticking together or breaking apart before they set. Gentle agitation every ten to fifteen minutes ensures the starches from the paste do not settle and burn against the metal.
Adapting for Dietary Needs
Modifying this preparation for restricted diets requires straightforward swaps without sacrificing body or richness. Gluten-free plain breadcrumbs or finely ground rolled oats replace standard wheat binders in the meat mixture at a one-to-one ratio, maintaining moisture retention inside each meatball during the extended cooking window.
