Mema’s Spaghetti with Meatballs and Sausages

This recipe from grandma’s kitchen makes enough to feed a crowd.

ingredient :

For the sauce:18 lb . fresh paste tomatoes , peeled , seeded , and cored4 Tbs . salt2 Tbs . grain sugar1 Tbs . ground black pepper1 Tbs . unused oregano1 Tbs . Worcestershire sauce1 tsp . red pepper flakes1/4 tsp . allspicePinch priming coat cloves2 fresh embayment leaves

For the meatballs and sausages:1 lb . ground beef1/4 lb . ground pork1/4 lb . ground veal1/2 cup dry out bread crumbs2 eggs , beaten1/4 loving cup finely chop onion2 Tbs . chop parsley2 Tbs . grated hard cheese1 Tbs . mince garlic1 Tbs . kosher salt1/2 tsp . ground black pepper1/4 lb . salt pork2 Tbs . olive oil2 large onions , diced1 tsp . soften garlic1 lb . cherubic Italian sausage balloon links

16 serving

Our grandmother Mema run on her formula for spaghetti and meatball . This classic combination of beef , porc , and veal along with a full amount of flavor in the meatballs imparts a fullness to the simple tomato sauce .

If you have a intellectual nourishment processor , quarter the tomatoes and purée them . If not , finely chop the tomatoes and push them through a strainer to get rid of the seeds and skins . Put the purée in a large saucepan and add the rest of the sauce factor . Bring to a boil . move around the high temperature down and cook gently , uncovered , for 2 to 2 - 1/2 hour .

In the meanwhile , make the meatball . In a large bowl , aggregate the beef , pork barrel , and veal . In a small bowl , moisten the breadcrumb with the testicle and add to the substance mixture . Add the 1/4 cup onion plant , Petroselinum crispum , cheese , the tablespoon of garlic , salt , and pepper and combine , being careful not to overwork the meat . constitute the meatball by scooping up about 3 Tbs . of the mix and rolling it in the palms of your hands . The meatballs should be a little pocket-sized than golf - ball size of it . set up them aside .

In a large frying pan , electrocute the saltiness pork barrel in the European olive tree oil . Add the two diced onions and the teaspoon of garlic and persist in to fake for 1 minute . Add the sausages and falsify until they are browned . Remove the onions , blimp , and salinity pork and rig away . Carefully localize the meatball in the skillet and brown . set up them by until you are ready to add together them to the sauce .

When the sauce has cooked for a couple of hours , slice the sausages into 1 - inch lengths . tot the sausages , meatballs , and onions to the sauce and extend fudge gently for 1 hour longer . Ladle over cooked spaghetti .

formula by David Page and Barbara ShinnApril 2000from issue # 26

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