Friday, August 16, 2013

Carol's Spaghetti and Meatballs

Carol's Meatball Recipe
2lbs ground beef (grass fed, organic)
2lbs italian sausage
3 eggs (cage free, organic)
1 1/2 cups sourdough squares (diced small - 1/2 inch)
2 tsp salt
3 tsp oregano
3 TB dried parsley
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
3/4 cup parmesan cheese
1/2-3/4 cup milk

 Mix all ingredients together until mixed well, but try not to over mix if possible.  Make into meatball size, place on a aluminum foil lined cookie sheet and bake at 350 degrees for approximately 30 minutes or until cooked through.  Add to sauce.

Carol's Spaghetti Sauce Recipe
1/4-1/2 cup olive oil
1lb mushrooms, thick sliced (optional)
1 large onion, grated or finely chopped
8 large cloves garlic, sliced (not minced)
2 large cans whole tomatoes, crushed by hand
2 large cans tomato sauce
4 small or 2 medium cans tomato paste
30 oz of water
2 tsp salt
1/2 tsp pepper
2 tsp dried basil
2 tsp dried oregano
2 TB sugar (optional)
1-1 1/2 tsp baking soda
red pepper flake to taste (optional if you want it to have a kick)

Heat oil and sautee mushrooms, onions and garlic until soft.  Add all other ingredients to pot except sugar and baking soda.  Stir. Wait until it gets hot and turn the pot to low heat so it doesn't burn.  Make sure to add the meatballs from the recipe above, and/or add whole italian sausage.  Simmer on low for at least 2 hours - you can simmer it for up to 6-8 hours if you'd like, the sauce will only get better.  Make sure to cool it down before placing it in the refrigerator.  The sauce will be better the second day.  Keep for up to a week in a very cold refrigerator.   Freezing also works well.  Serve over your choice of pasta.

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