Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Monday, August 31, 2009

Spaghetti Sauce with Meatballs


1 Yellow Onion
3 Tablespoons Olive Oil
2 28 oz cans of Whole Tomatoes (Puree in blender or food processor)
2 6 oz cans of tomato paste
2 cups burgundy wine
1 tablespoon sugar
1 teaspoon salt
½ teaspoon black pepper (ground)
1 teaspoon anise seeds
1 bay leaf
1 teaspoon Italian Herbs (Spice Islands)
1 package of Lawrey’s Extra Thick and Zesty sauce mix
1 pound of ground chuck (Omit if making meatballs)
4 Italian Sausages (brown and cut into bite size pieces)


Fry chopped onion in olive oil over medium heat until the onion is translucent. Remove the onion from the pan and add ground chuck and brown in the same oil as used for the onions. If making meatballs omit adding additional ground chuck but brown the meatballs at this point. Remove the ground chuck or the meatballs and brown the Italian Sausage until cooked then cut into bite sized pieces.

Puree the whole tomatoes in a blender or food processor and place in a large pot. Add the tomato paste, wine, sugar, salt, pepper, bay leaf, anise seed, Italian Herbs and Lawrey’s sauce mix and stir well. Add the onions, browned ground chuck or meatballs and sausage to the sauce.

Simmer the sauce for three to four hours stirring frequently.


1 pound ground chuck
1 cup bread crumbs
½ cup grated parmesian cheese
1 sprig of parsley (chopped)
1 clove of garlic (chopped)
½ cup milk
2 well beaten eggs
1 teaspoon salt
½ teaspoon pepper


Combine all of the ingredients listed above in a large work bowl and mix well. Form into meatballs. Brown the meatballs in olive oil as mentioned in the recipe for spaghetti sauce. Add to the spaghetti sauce and simmer for three to four hours.

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