Italian Tomato Sauce with Sausage, Braciole and Meatballs
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 2 Tablespoons fresh minced garlic
- 3 29 ounce cans of tomato puree
- 3 29 ounce cans of tomato sauce
- 3 Tablespoons dried parsley flakes
- 1.5 Tablespoons dried Italian seasoning
- 2 teaspoons dried oregano leaves
- 2 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes more or less for spice
- 1 Tablespoon salt
- 1 Tablespoon sugar
- 1 pound hot Italian sausage, cut into 2 inch lengths
- 1 pound sweet Italian sausage, cut into 2 inch lenths
Instructions
- In a very large stock pot, melt oil and butter over medium heat.
- Add garlic and saute briefly, do NOT brown or it will be bitter.
- Quickly add some of the puree to keep garlic from burning and to infuse the taste.
- Add all ingredients from tomato puree through sugar.
- Stir to combine. Bring to boil. Then turn down to a slow simmer.
- While sauce is simmering, cut up Italian sausages into 2 inch lengths.
- Saute in separate skillet until brown on all sides.
- Add browned sausages to tomato sauce pot.
- Cover with lid and simmer on very low heat for 4-5 hours.
- We will also be adding in braciole and cooked meatballs (both are optional...but why not?)
- Periodically check the sauce. You may want to remove the lid at times, add a bit more liquid or even turn off the sauce and let it rest for 30 minutes and turn back on.
- Serve over hot pasta cooked al dente.
- Top with good Parmesan Cheese.
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