Servings: A bunchPrep Time: 15 minutes Cook Time: 1 1/2 hours
1 lb Italian sausage
1 lb ground beef
1 medium green pepper, chopped
1 medium yellow onion, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (28 oz) can diced tomatoes
1 (8 oz) can tomato sauce
Italian style breadcrumbs
grated Parmesan cheese
pinch dried red chili pepper flakes
pinch dried oregano
Preheat oven to 350°F.
In a mixing bowl, mix together the ground beef, egg, Italian style breadcrumbs (anywhere from 1/2 to 1 cup, or however much you want to stretch the meat), same with the Parmesan cheese and fresh parsley. I like about 1/4 c. Form into meatballs in the size of your liking, I do about 1-inch.
Bake for ten minutes, or however long enough it takes for the meatballs to just hold together and become slightly browned.
Chop the sausage and brown it in a large, heavy pot. Add the chopped onion, green pepper, dried red chili pepper flakes and garlic.
Cook about 5 minutes, until the onion is translucent. Spoon off excess fat from sausage.
Add the can of tomato sauce and simmer for 3-5 minutes. Then add the crushed tomatoes, and the diced tomatoes. I like to smash another couple cloves of garlic and let them cook along with the sauce (kind of like a bay leaf, I remove it later).
The meatballs go into the pot next. Let simmer for 1 hour. Add the dried oregano and fresh basil (just a few leaves) last, stir it in and let simmer for another few minutes.
Serves I don’t know, a ton of people.
I don’t season it with salt really, just a little bit, because the sausage and the Parmesan is quite salty.
Serve with hot cooked pasta of your choice.
Submitted by: lindsay on January 17, 2011