• 4-28 oz. cans tomato puree, 3 same size can of  water  (swish around)
  • 2- 7 oz. cans tomato paste, 2 cans water   1 T  salt & 3/4 T pepper
  • 3 T sugar     1/4 C chopped fresh basil
  • 1 T dried oregano  2 T fresh mint,chop
  • 1 1/2 tsp fresh chop parsley
  • 2 bay leaf     1  C grated Parmesan
  • 3 lbs. boneless beef chuck, chunked
  • 3 lbs. Italian sausage, cut up
  • 1 large onion, 3 garlic cloves, all diced
  • 1/2 C olive oil

Saute onion & garlic in olive oil until soft. In very large pot, pour puree, and 3 cans water. Add paste, and 2 small cans water. Add sugar, herbs, salt & pepper, bay leaf, & cheese.

Add the cooked onion & garlic .  Brown the beef chunks, then the Italian sausage and add to sauce.  Simmer the sauce for 2 hrs.  Stirring often.

In the meantime, make the meatballs according to directions on next page.  Add the meatballs the last 1 1/2 hrs. of cooking.  Total cooking time 3 1/2 hours.  Take out bay leaf before serving. (taste for more salt?)



This is the real thing!  So delicious.

You can make 1/2 of this recipe for smaller portions.  Just cut everything in half, but it freezes well.  So make plenty and freeze.

This is added to the spaghetti sauce during the last 1 1/2 hours of cooking.  You can also stuff the center with one  chunk of  mozzarella cheese for a great surprise!

PS: Tips on sauce:
1.  Use a good tomato puree, such as “Cento”, make sure it is NOT-from concentrate.
2.  After adding the meatballs, and other meats to the sauce and it cooks for a while, there will be lots of oil floating to the surface. Use a large spool or ladle and skim out all the excess oil and discard it!
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  1. Mitch says:

    There is no other sauce!!!! Thanks for bringing this recipe to the masses… GREAT BLOG keep up the fantastic work!!

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