Thursday, December 30, 2010

Spaghetti Sauce (Meatballs tomorrow!)

Last night I made meatball sandwiches. Fortunately I had a stash of sauce in the freezer, so all I had to do was make the meatballs. I even went so far as to make the rolls - but don't think me too saintly ... I almost never make bread unless it is in the bread machine or the "quick" kind - I am far too impatient for all the rising and rolling. But last night Ali pitched in to help form the rolls, so that made it easier. Plus, we had spent a few hours doing a bit of cleaning downstairs and my wrist had just about enough motion for the day. Who knew that if you knit 7 pairs of socks in 4 weeks that you would develop a mad case of carpal tunnel syndrom! You could have told me, Melissa :)

Anyway, this spaghetti sauce recipe has been a work in progress. I began my love affair with it about 20 years ago when I discovered it from some now-forgotten source and have adapted it, added, subtracted, altered - it is no longer the original recipe for sure! It makes a rather large pot, so I portion it out into smaller containers and pop them in the freezer for future meals of pasta, lasagna, meatballs, pizza... the possibilities are endless! I will post my recipe for the meatballs tomorrow. Make it a few times and the recipe will most likely be firmly etched in your memory. I hope you love it as much as I do!

1.5 lb. ground beef
1 lb. italian sausage
3 medium yellow onions, chopped
3-5 cloves garlic, minced
3 28oz. cans crushed tomatoes
1 14oz. can fire-roasted tomatoes
1 12oz. can tomato paste
2-3 cups beef stock or broth
1 jar roasted red peppers, pureed
1 jar capers, drained and rinsed
2 T. olive oil
2 T. sugar
2 t. salt
1 t. black pepper
2 t. dry oregano
4 t. dry basil
4 T. dry parsley
4 bay leaves

Heat oil in the bottom of a large stockpot. Add onions and saute 1-2 minutes before adding garlic. Saute additional minute then add the two meats and cook until no longer pink. Add in the canned tomatoes, then use the beef broth to "clean" out the cans dumping into the pot (so you don't miss a drop). Stir in all of the remaining ingredients, bring to low boil and reduce to simmer. Allow it to simmer at least 4 hours - stir it occasionally!! A big pot will prevent splatters all over the stove or counter as it simmers and pops.


  1. Thanks Lizabeth--can't wait to make this!! 1500 mg. of Black Currant oil for 7 days for your hurting wrist!! Love you!

  2. is it in a pill form? do I get it at a health food store?

  3. this DOES look good.....making it for 20 (plus toddlers) with meatballs tomorrow!