Nannas All Day Spaghetti Sauce With Meatballs Recipes

Steps:

• Roll the sausage into 16 balls (each about 1 ounce and 1 inch in diameter). Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the meatballs and cook until lightly browned on one side, about 2 minutes. Flip the meatballs and add the garlic. Cook until meatballs are lightly browned on the other side and the garlic is tender, 1 to 2 minutes more. Lay the spaghetti on top of the meatballs, then add the tomato puree, 2 cups of water, basil, red pepper flakes and 2 teaspoons salt. Stir gently, making sure all the spaghetti is submerged in the sauce.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 6 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the Parmesan. Serve with another sprinkle of grated Parmesan on top. The pasta sauce will thicken as it sits and cools.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef and ground pork in a large bowl. Set aside.
• In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
• Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
• With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
• Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
• Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
• Preheat the oven to 425 degrees F.
• In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
• Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.

Steps:

• Preheat the oven to 400 degrees F.
• Mix pork and beef in a bowl with your hands, then add garlic. Beat eggs and add to mixture. Add breadcrumbs, cheese and parsley and mix well. Scoop into meatballs and bake on a baking sheet for 30 minutes.
• Simmer meatballs in Meat Sauce for 2 hours.
• Brown beef short rib in olive oil in a saucepan on all sides until browned, about 2 minutes each side. Add garlic and onions and brown over low heat until translucent, about 5 minutes. Add tomato paste plus 1 paste can water, then the tomato sauce plus 1 sauce can water, and stir until blended. Add pepper flakes, sugar, salt, pepper and bay leaf and bring to bubbling. Turn temperature to low and simmer, covered, for 8 hours. Remove beef short rib and bay leaf before serving.

Steps:

• 1. Prepare hamburg, add chopped Garlic, Parmagian Cheese, Salt, Pepper, 3 eggs, 1/4 cup of Italian bread crumbs and one slice of italian bread dipped in milk (squeeze out excess) and mix in with hamburg. (remove your rings) Mix all together and form medium size balls. Set aside.
• 2. In large non-stick frypan add olive oil to cover bottom of pan and fry meatballs on low heat until both sides are browned. Put meatballs aside, disgard used oil.
• 3. In large non stick pot, put 4 tlbs of oilve oil on bottom of pan and brown garlic on low heat. Add 2 cans of Flotta Paste with equal amounts of water. Stir, cook till smooth. Add 1 can of Kitchen Ready Tomatoes (crushed) and 3/4 can of water. Add Bay leafs and pinch of salt and 1/4 tsp of sugar. Add meatballs gently and Simmer for 1 hour on low heat. You can add fresh chopped Mushrooms if you like. Do not boil.
• 4. Serve with your favorite Pasta! Manga!

Steps:

• Mix all meatball ingredients, roll in to balls and brown in skillet. Cool and refrigerate until 1 hour prior to serving. Olive oil may be needed to brown these if using very lean beef.
• In the skillet, add chopped onions and cook until tender but not soft.
• Add garlic and can of tomatoes. If using whole tomatoes, I mash them briefly in the skillet with a potato masher.
• Cook until mixture comes to a boil.
• Put in to a large dutch oven or sauce pan.
• Add remaining ingredients except for baking soda, parmesan cheese, olive oil, salt and pepper.
• Bring to a quick boil and immediately reduce the heat to medium low as this sauce will burn.
• Add a pinch of baking soda, stir well and allow to simmer uncovered for 2 hours.
• Taste the sauce for acidity. If acid level (or tang) is still high, add another pinch of baking soda and stir well. At this point do not taste the sauce as all you will taste is baking soda.
• Cook two more hours.
• Stir occasionally to prevent sticking. If needed, add a small amount of olive oil.
• Eventually, you will start seeing the sauce getting darker around the edges of the pan. At this point you can season with salt and pepper and add the cooked meatballs.
• Cook one additional hour.
• One half hour prior to serving, stir in the parmesan cheese. This will thicken the sauce quickly.
• This sauce is best served the next day.

Steps:

• To a large Dutch Oven or stock pot add olive oil and saute 2/3 onion and garlic. Add and brown pork bones and chicken thighs, add 3 cans tomatoes and tomato paste. Fill each can with water and add to sauce. Add bay leaves, basil, mushrooms and meatballs bringing sauce to a boil and lowering to a simmer, uncovered for the day. MEATBALLS: Combine ground beef, parmesian cheese eggs, bread crumbs and parsley to form mixture. Shape into meatballs and add RAW to sauce, allowing to cook in sauce. Bring sauce to a boil and then allow to simmer uncovered. Cook for approximately 6 hours. Sauce will thicken and meatballs will cook and remain moist. Boil 1 lb.pasta of choice in 6 quart pot of salted water until al dante, drain well and place on large platter or in large pasta bowl. Cover with sauce, mixing slightly, arrange meats along the edge or in a separate bowl. Serve spare sauce in separate bowl to add at table. Serve parmesian cheeese also at table.

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Steps:

• Pre-heat oven to 350°F.
• Put meat on a baking tray and bake, until juices run clear, about 20 minutes Process the carrot and onion together in a food processor, till smooth.
• Fry garlic in oil in a large saucepan, add the carrot and onion and bay leaf, fry for 5 minutes.
• Add tomatoes and wine, bring to a boil.
• Lower heat to simmer and add the cooked meat, leaving whole.
• Add spices.
• Let simmer 2hrs on low.
• Serve over pasta.
• Top with freshly grated Parm cheese. When the sauce is ready to serve take the meat out and put on a serving dish and pass with the sauce.......the meat will be melt in your mouth good!!

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-3/4-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until a thermometer reads 160°; drain., Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce and paste, water, parsley, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. , Add meatballs to sauce; simmer 5 minutes longer or until heated through. Serve with spaghetti.

Steps:

• Brown beef in a skillet.
• Put into a large stock pot with the tomato sauce, paste, and diced tomatoes.
• Add most of the required amount of all the spices.
• Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so.
• Taste a spoonful and add the rest of the spices to taste.
• TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary.
• The thicker the metal of your stock pot, the less you have to stir.
• Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.).
• The longer it simmers, the thicker it gets (yum).
• The sauce is also very good without the beef.