Italian Meat Sauce I

Recipe View In a large pot, heat 2 tablespoons of olive oil over low heat. Add the chopped onion and two-thirds of the sliced garlic. Sauté for 5 minutes, until softened. Add the tomato sauce, diced tomatoes, water, and tomato paste. Bring to a simmer. (Estimated time: 10 minutes)

Recipe View Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Sauté the remaining garlic for 1 to 2 minutes, until fragrant. Add the sausage and brown on all sides, about 3 minutes per side. After browning, cover and reduce heat. Cook for 10 minutes, then remove from heat and cut the sausages into halves. Add the sausage to the tomato mixture. (Estimated time: 20 minutes)

Recipe View In the same skillet, cook the cubed pork over medium heat until browned on all sides. Add the browned pork to the tomato mixture. Add 3 tablespoons of parsley, Romano cheese, oregano, salt, and pepper to the tomato sauce. Continue to simmer over low heat, stirring occasionally. (Estimated time: 15 minutes)

Recipe View Preheat oven to 375 degrees F (190 degrees C). Cover a cookie sheet with aluminum foil. In a large bowl, combine the ground sirloin, bread crumbs, garlic powder, remaining parsley, Parmesan cheese, and eggs. Mix thoroughly. Form 1-inch meatballs and place them on the prepared cookie sheet. Cook until golden brown, about 20 minutes. Add the meatballs to the simmering sauce. (Estimated time: 25 minutes)

Recipe View Continue to cook the sauce for a minimum of 5 hours on low heat, stirring occasionally to prevent sticking. The longer it simmers, the richer the flavor will become. Serve hot over your favorite pasta, such as fusilli or ravioli. (Estimated time: 5 hours+)