Rosemary’s Chunky Spaghetti Sauce
Rosemary’s Chunky Spaghetti Sauce
FOR SAUCE:
5 28-ounce cans of Muir Glen organic fire-roasted diced tomatoes
1/4 cup extra virgin olive oil
5 cloves garlic, finely chopped
1 large onion, finely chopped
Handful of fresh parsley, finelychopped
3 ounces tomato paste
2 basil leaves, chopped
1 tablespoon oregano
1 teaspoon salt
6 ounces water
FOR MEATBALLS:
2 1/2 pounds lean ground beef
6 slices day-old white bread with
crust removed
5 medium eggs
1 1/2 tablespoon garlic powder
3 tablespoons chopped fresh parsley
3/4 teaspoon pepper
3/4 cup milk
1/2 large onion, chopped
1/2 teaspoon nutmeg
2-3 tablespoon parmesan cheese
OTHER INGREDIENTS:
Parmegiano Reggioni grating cheese
Pasta of your choice, cooked al dente
1 package Johnsonville sweet Italian sausage
1 package Johnsonville hot Italian sausage
Preheat oven to 400°. Put bread in medium bowl; pour milk evenly over the bread and let soak. In a large bowl add the rest of the ingredients to ground beef and mix well. Gently press milk from the bread and mix the bread into the meat mixture; be careful that the bread doesn’t clump. If the mixture is too wet, add some bread crumbs. Form meatballs either by hand or with an ice cream scoop. Place in shallow baking dish about 1 inch apart and bake for 15-20 minutes. Remove from oven and cool. Can be made ahead and stored in the freezer until ready to use. Sweet and Hot Italian Sausages:
In a large stainless steel frying pan, add about 1/2 inch of water. Add sausage and bring to a boil. Lower heat and simmer, turning occasionally. When water evaporates, the sausage will begin to fry. Fry lightly on both sides, then transfer sausage to a dish. Cut sweet sausage in pieces with a straight-across cut and the hot sausage on an angle so you can tell
which is hot and which is sweet. Set aside.
Sauce:
Add olive oil to a large stainless steel pot, swirling to coat bottom of pot. Over medium-high heat, add garlic, onio and parsley. Sauté until soft and aromatic (2-3 minutes). Add canned tomatoes,
basil, oregano, salt and water, stirring well. Add sausage and meatballs (thawed if frozen).When sauce begins to bubble, turn to low heat and simmer, stirring every thirty minutes for about
1 1/2 - 2 hours. Serve over your favorite pasta, grating cheese on the top.