Shelly's Recipe

RED SAUCE AND MEATBALLS

Category: Sauces - Miscellaneous

Red Sauce:
1 tbsp olive oil
8 cloves garlic, finely chopped
1 (28 oz) can tomato puree
1 (28 oz) can crushed tomato with basil
1 (28 oz) can tomato sauce
1 (6 oz) can of tomato paste, Italian style
2 to 3 tbsp dried parsley, optional
1 bay leaf, optional
2 tsp dried oregano or a tbsp of fresh oregano leaves, torn in little pieces
1 tsp dried basil or a tbsp or so of slivered fresh basil leaves
1/2 tsp black pepper
1/4 to 1/2 tsp dried red chili flakes
1 cup Romano cheese
Fresh chopped parsley to garnish

For meatballs:
1 lb lean ground beef
1/2 lb ground pork or Italian sausage
1/2 cup fresh bread crumbs
1/2 cup Romano cheese
2 eggs
1 tbsp dried parsley, optional
1 tsp kosher salt
1 1/2 cloves finely chopped garlic or 1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp black pepper

In a large saucepan, lightly saute garlic in olive oil at medium heat, 2-3 minutes. Place remaining ingredients in saucepan, bring to a gentle boil. Add meatballs and cook at least 2 hours on gentle simmer. Stir sauce every 10 minutes. Cook pasta according to pkg directions to al dente. Drain pasta, add sauce and garnish with Romano cheese and fresh chopped parsley.

To make meatballs: Combine all ingredients. Do not overwork the meatballs. Roll using a 2 inch ice cream scoop. Add to red sauce. Serves 6 to 10