This robust meat sauce is a comforting classic that rewards patience with incredible depth of flavor. By browning ground beef meatballs and sweet Italian sausage separately before combining them with onions and garlic, you build layers of savory taste. The mixture simmers gently for two hours in crushed tomatoes and tomato paste, allowing the flavors to meld into a thick, rich consistency. It’s perfect for tossing with spaghetti, layering into lasagna, or spooning over polenta. The addition of fresh parsley and oregano brightens the hearty meatiness, while the bread in the meatballs keeps them tender and juicy. A true home-style favorite that tastes even better the next day.
Philip Fidler’S Meat Sauce – Country Living
Description
This robust meat sauce is a comforting classic that rewards patience with incredible depth of flavor. By browning ground beef meatballs and sweet Italian sausage separately before combining them with onions and garlic, you build layers of savory taste. The mixture simmers gently for two hours in crushed tomatoes and tomato paste, allowing the flavors to meld into a thick, rich consistency. It's perfect for tossing with spaghetti, layering into lasagna, or spooning over polenta. The addition of fresh parsley and oregano brightens the hearty meatiness, while the bread in the meatballs keeps them tender and juicy. A true home-style favorite that tastes even better the next day.Ingredients
Directions
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In a large bowl, combine ground beef, bread crumbs, eggs, 1/2 cup water, parsley, 1/2 teaspoon oregano, salt, and black pepper.
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Shape the beef mixture into 1 1/2-inch meatballs and refrigerate until firm.
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In an 8-quart saucepot, heat olive oil over medium heat.
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Remove onions and garlic to a large bowl and set aside.
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Add meatballs to the saucepot in batches (one-third at a time) and brown on all sides.
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Using a slotted spoon, transfer the browned meatballs to the bowl with the onion mixture.
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Using a slotted spoon, remove the sausage to the bowl with the meatballs and onions.
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Drain excess fat from the saucepot.
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Return the onions, garlic, meatballs, and sausage to the pot.
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Add crushed tomatoes, tomato paste, remaining 1/2 cup water, and 1 tablespoon oregano, stirring gently to combine.
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Reduce heat to very low and simmer uncovered for 2 hours, stirring occasionally.
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If desired, cook spaghetti according to package directions just before serving.
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Drain pasta, divide among serving plates, and top with meatballs, sausage, and sauce.
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Serve immediately.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1090.7kcal
- % Daily Value *
- Total Fat 54.0g84%
- Saturated Fat 21.0g105%
- Cholesterol 265.6mg89%
- Sodium 687.1mg29%
- Total Carbohydrate 44.1g15%
- Dietary Fiber 2.4g10%
- Sugars 4.5g
- Protein 96.6g194%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage and Freezing: This sauce freezes beautifully. Allow it to cool completely, then store in airtight containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove.
Variations: This sauce is versatile enough to use in lasagna, stuffed peppers, or over polenta. For a spicier kick, add red pepper flakes during the simmering stage.
Cooking Tip: Browning the meatballs and sausage separately ensures they develop a flavorful crust and don't release too much liquid into the sauce initially, which helps maintain a rich texture.
