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Italian Sausage and Meatball Sauce for Pasta


Spaghetti and Meatballs

Spaghetti and Meatballs

Diana Rattray

This is a hearty sauce with both meatballs and Italian sausage. It's the perfect sauce to make if you have to feed a crowd. 

Make this for a game day gathering, family or guests, or a potluck event.


  • Meatballs:
  • 1 Egg
  • 1 or 2 cloves garlic, minced
  • 1/4 c. grated Parmesan cheese
  • 1 c. fine breadcrumbs
  • 1 tsp. salt
  • 1 tsp. parsley
  • 1/2 c. water
  • 3 lbs. ground beef
  • .
  • Sauce:
  • 3 tbsp. olive oil
  • 2 lbs. Italian Sausage (1/2 mild & 1/2 hot)
  • 2 cloves garlic, minced
  • 3 cans (6 oz.) tomato paste
  • 3 cans (28 oz.) Italian peeled tomatoes, cut-up
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. basil
  • 1 tbsp. parsley
  • 1 tbsp sugar
  • 1 tbsp. oregano
  • 2 tbsp. grated Parmesan cheese


Make meatballs: Beat egg in large bowl. Stir in meatball ingredients, except beef. Add beef and mix to combine. Shape into small balls. Set aside.

Heat oil in Dutch oven. Remove sausages from casings and add to the Dutch oven with the garlic, Cook, stirring with a fork to break up sausage, until it loses its pink color and garlic is tender. Drain and discard excess fat.

Stir in remaining ingredients and bring to a boil. Add meatballs and simmer over very low heat, stirring frequently, for 2 to 3 hours.

Wonderful over any type pasta or use as sauce for lasagna. Make this for a crowd, or freeze the sauce in batches.


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