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Fred’S Italian Red Sauce With Meatballs And Sausage
Tapping into his Sicilian Italian roots, Fred (my dad) perfected his legendary meatballs and "gravy" more than 50 years ago. This has been my favorite meal since childhood, and as an adult, he would make it for me every time I visited. My niece, Kris, learned and recorded this recipe by spending a day in the kitchen while he walked her through his process. So happy she and all of our family will continue to enjoy this meal and memory of him every chance we get! From Fred's table to yours, buon appetito!
In a large stock pot combine all sauce ingredients and bring to a simmer. Continue simmering while making meatballs and sausages.
2.
In a large bowl combine the ground beef with garlic, parsley, oregano, and basil. Fred always used his hands, but your choice. Use a little milk to wet the stale bread and combine with the ground beef. Whisk the 2 eggs and add to ground beef. Mix well to combine all ingredients and then form mixture into about 1 – 1 ½ inch meatballs (will yield 8-9 meatballs).
3.
In a large skillet brown the meatballs on all sides. DO NOT cook all the way through. Add meatballs to the sauce to finish cooking. This keeps the meatballs soft. If you like them firm cook in the skillet a little longer.
4.
Cut the sausage links into 3 or 4 pieces, brown in the skillet. DO NOT cook all the way through. Add sausage to the sauce to finish cooking. Tip – put a toothpick in the hot sausages if you want to tell them apart.
5.
Cover sauce and cook with meatballs and sausages on low for 2-3 hours. Stir occasionally.
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