Rating: 4 stars 4
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A meaty, full-bodied spaghetti sauce with meatballs. Enough to feed a crowd for a casual get together! Good crusty Italian bread compliments this dish.

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Recipe Summary

prep:
30 mins
cook:
4 hrs
total:
4 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stock pot, heat olive oil over medium heat. Add Italian sausage, beef chunks, sausage links, onion, and garlic: cook and stir until meat is thoroughly done. Stir in tomato paste, crushed tomatoes, bay leaves, and cinnamon. Season with salt and pepper to taste. Simmer sauce over low heat for 1 hour.

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  • In a large bowl, combine the ground chuck beef, eggs, bread, Romano cheese, salt and pepper, and a pinch of parsley flakes. Shape into golf ball size meatballs.

  • Pour vegetable oil into a large skillet. Add meatballs, and cook over medium heat until lightly browned. Place meatballs in spaghetti sauce, and simmer for 1 1/2 to 2 hours.

  • Cook pasta in boiling, salted water until al dente. Drain well, and transfer to a large bowl. Stir 1 cup sauce into the noodles to help prevent sticking.

  • Serve sauce with meatballs over pasta.

Nutrition Facts

994 calories; protein 49.5g; carbohydrates 94.1g; fat 46.6g; cholesterol 164.8mg; sodium 1091.1mg. Full Nutrition
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