Homemade Sauce with Meatballs & Sausage

I swear I was Italian in a former life the way in which I love pasta, and Italian dishes. I recently did an audit of my Pintrest boards and when I got to the "Food" board, I realized I have a passion (problem) for pasta. I guess I don't call myself the Fluffy Foodie for nothing. You don't get this rocking dad-bod by simply eating lettuce (but I do love a well put together salad and good veggies). I realized, though, I didn't have a good recipe for sauce, so why not come up with one myself? One filled with fresh veggies and herbs!

It is very easy to run to the store and grab some store bought jar of sauce- in a pinch it is great- but after a short stint in the hospital and some heart issues (all is well now), I began to look at the sodium in most items on the shelf. HAVE YOU SEEN HOW MUCH SODIUM IS IN JARED SAUCE?!?!!? Good-Night! I found a way to have less salt, still cook with it, and have a delicious, hearty sauce that is sure to please. If you're vegetarian, it is meat free (that is until you add in the meat- just skip that step and you'll be grand!).

My brother made the observation tonight that I cook for an army, so this recipe will give you extra sauce, but its good to freeze for a later time, or it'll be great for meatball and sausage subs for your next night's meal! Let's Cook!

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The Tools

• Stock Pot

• Immersion Blender

• Baking Sheets

• Cutting Board

• Bowls

• Knife

• Mixing Spoons

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Ingredients

• 6 Large Cans (28oz) Crushed Tomatoes

• 2lbs Ground Beef (85/15)

• 12oz Can Tomato Paste

• 12 Sweet Italian Sausage

• 1 Jumbo Yellow Onion

• 1 Cup Matchstick Carrots (or two handfuls of baby carrots)

• 6 Cloves Garlic

• 1 Package Whole Mushrooms

• 1 Bunch Fresh Parsley

• 1 Bunch Fresh Cilantro

• 1 Bunch Fresh Basil (or 2 Table Spoons Dried)

• 1 1/2 Cups Italian Bread Crumbs

• 3 Eggs

• Italian SeasoningKosher Salt

• Pepper

• Favorite Pasta (I Used Bucatini)

Let's Cook!

The Sausage & Meatballs

1. Preheat Oven to 375 degrees.

2. Place sausage links on baking sheet and place in oven on center rack. Cook for 30 minutes. Once cooked, take out of oven and let cool.

3. For the meatballs, take 2lbs ground beef and place in large mixing bowl.

4. Crack three eggs over meat in bowl.

5. Add in 1 to 1 1/2 cups Italian bread crumbs.

6. Add a pinch of salt & pepper to taste.

7. Mix until combined. You'll want the consistency to be the consistency of paste, but not too dry. If mixture gets too dry, add a tablespoon of water and mix. You want a little moisture to bake.

8. Take mixture and form 12 small to medium sized meatballs (to cheat, take an ice cream scoop and scoop out a ball and place on baking sheet. Once all scooped out, roll into more uniform balls).

9. Place meatballs onto baking sheet and place in oven on center rack. Cook for 30 minutes. Once cooked, take out and let sit. Don't worry if they didn't cook fully, through, they'll be going in the sauce (if making sauce vegetarian, add 5-10 minutes cooking time).

The Sauce

1. Take your fresh herbs and give them a rough chop up to the stalk. Place in bowl. Discard the stalks into the trash or compost.

2. Take mushrooms, and cut into thirds (larger chunks) and place in separate bowl.

3. Chop onion and place into separate bowl.

4. With your garlic, place on cutting board and with the side of your large knife and palm of your hand, give the garlic a quick smash. This will lose the skin and make it easier to peal. Remove skin and throw away. Cut off tip of garlic, and discard. Garlic a quick chop (do not mince) and set aside.

5. In your stock pot, place on high heat and coat the bottom of the pot with olive oil, let heat up.

6. Once oil is hot, add in your onion and sir. Cook one minute.

7. Add in mushroom pieces and a pinch of salt and pepper. Stir.

8. Add in your carrots and stir. Let cook for a couple of minutes until the carrots begin to sweat.

9. Open cans of tomatoes and slowly add in each can, stirring between each of the 6 cans.

10. Add in your herbs, and garlic. Mix.

11. Add in a tablespoon of both salt and pepper. Mix.

12. Cook sauce for about 30 minutes, and stir. Sauce should begin to bubble. Once it starts to bubble, turn head town to medium low. Stir periodically. The sauce should begin to become more liquified and fragrant with all the fresh herbs and vegetables.

13. Remove from heat. Take your immersion blender and begin to break down any chunks of tomato, carrot, onion, etc. Blend on hight, moving around the pot for about 5 minutes. The sauce will begin to take on a smooth, yet textured consistency. Slowly add in your 3 cups of water one at a time, stirring between each cup. Cook another 10 minutes over medium low heat.

14. Once the sauce has had time to come together, add in your meatballs and sausage. I like to slice the sausage into smaller pieces to allow flavors to add to the sauce, but that is your preference. (if you have the need to keep the sauce vegetarian, place meatballs and sausage into separate pot and cover with sauce over low heat).

15. Serve with your favorite pasta and enjoy!

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Tips and Tricks

This sauce is great to cook low and slow all day. The longer the sauce has time to cook and absorb all the delicious flavors of the fresh herbs, spices and vegetables the better. Keep everything cooking in their larger chunks if you decide to cook for longer. The immersion blender just helps speed up the process if you need the sauce sooner, or will take care of any larger pieces that didn't want to break down as easily.

You can also leave the chunks in if you like a chunkier style sauce. The choice is yours my fellow foodies!