Homemade Spaghetti Sauce with Mushrooms and Meatballs


I've never tried making my own spaghetti sauce until this summer when I had a bunch of tomatoes to use. I have to admit that it's time consuming to prepare the fresh tomatoes, but my, oh my, did it smell good in the kitchen . . . and it tasted great! I hope you'll enjoy it too! Serve with Soft Breadsticks.

2 tablespoons olive oil
1 cups onion, chopped
1/2 cup minced fresh garlic
8 cups (3 pounds) tomatoes, peeled, cored, and diced
1/2 cup red wine
3 cubes beef bouillon
1 can tomato paste
1 bay leaf
2 tablespoons sugar
1 tablespoon parsley
1 tablespoon basil
2 teaspoons oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons butter
2 cups mushrooms, chopped

1 pound ground hamburger
1 pound ground sausage
1/3 cup Italian seasoned bread crumbs
1/4 cup Parmesan cheese
1 egg
1 tablespoon minced onion
1 1/2 teaspoon Italian seasoning

In large saucepan, heat olive oil and saute onion and garlic. Add tomatoes, red wine, bouillon cubes, tomato paste, bay leaf, sugar, parsley, basil, oregano, salt, and pepper. Bring to a boil and cook for 10 minutes. Reduce heat to simmer and continue cooking for 2 1/2-3 hours, stirring occasionally.

While sauce is cooking, prepare meatballs. Preheat oven to 375 degrees. In large bowl, combine hamburger, sausage, bread crumbs, Parmesan cheese, egg, onion, and Italian seasoning. Mix well. Roll into balls the size of golf balls. Place in greased baking dish. Bake for 45-50 minutes until done.

In small skillet, melt butter and saute mushrooms for 10-15 minutes. Add to spaghetti sauce along with cooked meatballs. Cook sauce for an additional 10 minutes. Serve over cooked spaghetti with French Bread or Soft Bread Sticks. Serves 10-12.

Wine Recommendation: Louis Jadot Beaujolais Villages 2012
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