Recipe: rusty’s spaghetti sauce
Rusty’s Spaghetti Sauce
Recipe by LladyRusty
1 pound ground beef (or ground sausage or both )
Bread crumbs, homemade is best but from a store is OK
(sorry I don’t measure)
A splash or two of milk
Spices, for meatballs (basil and Italian seasoning, mostly)
1 regular (16 ounce) can of tomato purée, or make your own with fresh
tomatoes. (You may also choose to use crushed plum tomatoes.)
2 large cans (30 ounces) tomato sauce
1 small can (6 ounces) Italian flavored tomato paste
1 small onion, chopped
1 clove garlic, smashed
Spices (I use basil, oregano, Italian Seasoning, and parsley)
Fresh mushrooms, optional
Blanched spinach, optional
Make meatballs by mixing beef, bread crumbs, egg, milk and spices. Roll into balls to just fit the palm of your hand. (Guys a little smaller) Brown on all sides in olive oil, a clove or 2 of garlic and onions. Use a Dutch oven.
Remove meatballs when browned. Heat tomato paste in the same oil you used to brown the meatballs and in the same pan. Stir. When warmed, Add tomato sauce and tomato purée. Add meatballs. Add spices. When the sauce starts to bubble, turn the heat to medium low. Cover and cook for at least 4 hours.
Add spinach, mushrooms or whatever else you desire during the last hour of cooking.
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