Italian Sauce with Sausage, meatballs and pork

By á-162476

Ingredients

• 1 1/2 lbs sweet Italian sausage
• 1 1/2 lbs hot Italian sausage
• Pork
• 1 tablespoon olive oil
• 2 (29 ounce) cans of Contadina tomato sauce
• 2 (29 ounce) cans of Contadina tomato puree
• 2 minced garlic cloves
• 3 tablespoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 (18 ounce) can Contadina tomato paste
• 1 tablespoon beef base
• MEATBALLS
• 3 lbs ground beef
• 1-1/2 cups seasoned bread crumbs
• 3/4 cup milk
• 1-1/2 teaspoons Worcestershire sauce
• 2 large eggs

Preparation

Step 1

Cut the sausage links in half and place into 6 quart stock pot with pork

Add the olive oil and garlic, stir to coat, brown on medium heat stirring often to keep them from burning

Add the tomato sauce, puree, basil, oregano and salt to the browned sausage and reduce heat to low, cover and slow simmer

Meatballs:
Mix ground beef, breadcrumbs, milk, Worcestershire and eggs together in a bowl

Shape meatballs and place in a glass baking pan

Preheat oven to 400 degrees and bake meatballs from 30-40 minutes

Add meatballs to the sauce and let simmer for 3 hours, stir occasionally and skim the fat off the top so the sauce is not greasy when it is done

Add the tomato paste 1 hour before the sauce is done to thicken it up

1/2 hour after adding the tomato paste, test the sauce; if it is too sweet from the paste, add the beef base to counteract the sweetness, if not, leave this out and enjoy!