Shelly's Recipe

SAUSAGE AND MEATBALLS IN CHIANTI SAUCE

Category: Sauces - Miscellaneous

2 (28 ounce) cans whole tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 cloves garlic, minced
1/2 medium onion, minced
1 tablespoon italian seasoning
1 tablespoon oregano
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon salt
1 bay leaf
pepper
2 chicken bouillon cubes
1/2-3/4 cup chianti wine

For the Meatballs
1 1/2 lbs ground chuck
1/2 lb ground pork
2 eggs
3/4 cup Italian breadcrumbs
1 tablespoon italian seasoning
1/2 teaspoon minced garlic
1/4 teaspoon onion powder
1 tablespoon fresh parsley
1/4 cup chianti wine
2 lbs hotsausage links or 2 lbs mild sausage links
olive oil (for frying)
pasta, of your choice

Sauce: Heat olive oil in dutch oven or lge fry pan with lid; add garlic & onion and saute until transparent; add tomato paste and smoosh it around until blended; add tomato sauce. Then hand crush each tomato before adding to the sauce mixture. Add all your spices, bouillon cubes and wine. Bring to boil, then cover and simmer for 1 1/2 to 2 hrs.

Meatballs: In lge bowl mix beef & pork with all the ingredients. If needed add alittle more breadcrumbs. Shape into meatballs.

In lge fry pan, add your sausage links, then to same pan add meatballs. Turning sausage & meatballs as they brown. When they look cooked, drain on paper towel. Then add to your pot of sauce. Serves 6-8