Spaghetti & Meatballs with Sausages

I do not claim to be Italian but this Irish/Scottish Mom makes a pretty good Sunday Gravy or Sauce, however you would like to call it. It will never be as good as my childhood neighbor, Mrs. DiScipio’s Gravy. Anything she made was amazing. Once a year she would make a homemade tomato sauce from tomatoes from her garden. On Friday nights she would make pizza with that sauce. I dream about that pizza. But the whole point of this blog is to share our family recipes with my children. Because food is love.

It has taken many years but I have finally figured out the meatballs. Adding the pork mixture from the sausages to the ground beef mixture was a game changer. Whenever I made the meatballs before, you never knew how they would come out.

My kids love this recipe and it is a good staple recipe for a great Sunday Dinner.

The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.

-Julia Child

Spaghetti & Meatlballs with Sausages

Prep Time 1 hr
Cook Time 4 hrs
Course dinner, Main Course
Cuisine Italian

Ingredients
  

  • 3 lbs. 80/20 Ground Beef Can add pork or veal too
  • 2 eggs
  • 1 cup Bread crumbs homemade, italian style or even Gluten Free
  • 1/2 cup shredded parmesan cheese or romano Or any combination of the two
  • Salt and Pepper to taste
  • 1 tbsp. Chopped parsley
  • 1 15 oz Can of Tomato Paste
  • 3 Cans of warm water
  • 2-3 32 oz Ground Peeled Tomatoes I use Pastene
  • 2 tbsp. Extra Virgin Olive Oil
  • 3 cloves Garlic, minced
  • 1/2 cup Wine I use white, but red is great too
  • 1 1/2 tsp Red Pepper Flakes
  • 1 tbsp dried basil
  • 1 bay leaf
  • 1/2 tbsp dried oregano
  • 1.2 tbsp dried parsley
  • Salt & Pepper to Taste
  • 1 tbsp sugar

Instructions
 

Meatballs

  • In a large bowl, break up the ground beef.
  • Take one or two of the sausages that you are planning to put in to the sauce and slice the casing off. Break apart the sausage meat and add it to the ground beef mixture.
  • Add the eggs, bread crumbs, cheese and parsley. Gently mix. DO NOT OVERMIX.
  • I use a cookie scoop so all the meatballs are the same size, but you don't have to.
  • Get a bowl of warm water to keep your hands and the scoop wet. Gently form the balls and put on a greased cookie sheet with a rack.
  • Poke holes in the remaining sausage and add them to the rack also. Cook in a 350 degree oven for about 40 minutes, flipping after 20 minutes.
  • ALTERNATIVE: My mother just put the meatballs and sausage directly into the sauce to cook there completely. They were always very good. It will just take longer too cook. I have also cooked the meatballs and sausages in a cast iron skillet, this works well too.

Tomato Sauce

  • In a large, heavy pot, over medium heat, saute' the garlic in the olive oil.
  • When the garlic becomes translucent add the wine and red pepper flakes. Cook for a few minutes.
  • Add the tomato paste and three cans of warm water. I like to use a whisk here as it helps to mix the paste. When the mixture is smooth, bring to a boil, add the bay leaf and the cans of Ground Peeled Tomatoes. Add the rest of the spices and sugar. Bring to a boil and then reduce mixture to a simmer.
  • When the meatballs and sausages are done, add them to the sauce and simmer for at least two hours.
  • This is always better the next day.
  • Serve with your favorite crusty bread and a salad.

Notes

Allergy Information:  Nut Free, Tree Nut Free. This recipe is easily adaptable to suit your allergy needs. I use Gluten Free breadcrumbs. You could leave the cheese out of the meatball mixture. 
Keyword italian recipe, sunday gravy, spaghetti sauce,, sunday dinner, spaghetti and meatballs, pasta, meatballs, spaghetti and meatballs

French casserole Chicken – Supreme of Old Hen

This recipe brings back such fond memories of my childhood. It is not hard, but it is a bit time consuming. For some reason my late-father who loved to cook did not like to cook this. But he always made it for me on my birthday because he knew it was my favorite. It still is…. I have such wonderful memories of my birthday and this meal. I remember one time, he spent all day making it and we were all sitting at the table waiting for dinner. He liked to make a big deal out of the fact that he made it and was presenting it with a flourish, as he brought it to the table.

To be a good cook you have to have a love of the good, a love of hard work, and a love of creating” – Julia Child

Perfect Roast Chicken

I spoke before of the fact that you need to learn how to cook three things in order to survive….one good breakfast, one good lunch and one good dinner.  Well this is the dinner. Roast Chicken is something I can make and be confident of.  Everyone is always so impressed and it is really quite easy.  Plus you can also make a great chicken soup after, which I will show you later. Here is a simple version for you to try….

You don’t have to cook fancy or complicated masterpieces. Just good food from fresh ingredients – Julia Child

Ingredients:

  • Roaster Chicken 7-8 lbs.
  • Kosher Salt
  • Fresh cracked pepper
  • Softened butter
  • Lemon

Preheat the over to 375 degrees F. Remover the giblets (I have to admit, I did leave these in one time and the whole meal was ruined. I believe more people have done it than they care to admit). Rinse the chicken inside and out. Pat dry with a paper towel. Put the chicken in a heavy duty roaster pan on a rack.

DSC05587

Salt and pepper the chicken well, inside and out. Loosen the skin on the breasts and insert some lemon slices under it.

DSC05599

Add the remaining lemon (cut up) into the cavity.  Rub the softened butter all over the chicken (Messy, but worth it!). Add some water to the bottom of the pan, (this helps with broth for soup later on).


DSC05607

Cook for approximately 2 hours until juices run clear when the leg is cut or pulled on. (Internal temperature should be app. 165 degrees at breast and 175 degrees at thigh).

I usually shoot for 170 degrees at the breast, but that is my preference.   Let the chicken sit for a bit before cutting into it. Everyone in my family loves this and that is very hard to do with five picky eaters. Serve with rice or potatoes and some seasonal vegetables. Great for leftovers also
roast chicken

Coq Au Vin

Growing up, this meal was one of my favorites. My dad, who discovered cooking in his 40’s enjoyed making this one. He got so much pleasure out of presenting such an impressive meal.  He never disappointed. It takes some time to make, but it is not hard to do, so I will give it a shot for my first official Sunday Dinner in a while. We will set the dining room table, pour some wine and have a traditional Sunday Dinner for this one.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. – Julia Child

  • 1/4 lb. butter
  • 12 tiny pearl onions
  • 1/4 lb. bacon strips cut into 1 inch pieces
  • 4 lbs. cut up chicken with bone (My kids like boneless, so I use a mixture of chicken thighs, boneless breast and breast with the bone)
  • 1/2 lb. white mushrooms – sliced
  • 1 clove garlic, diced
  • 1/2 cup flour (You can substitute corn starch to make gluten free)
  • 2 1/2 cups chicken stock
  • 1/3 cup of brandy
  • 1 1/2 cups of red wine (a burgundy works best)
  • 1/4 tsp. Thyme
  • 1/2 tsp. Herbs de Provence
  • 1 bay leaf
  • Salt and Pepper to taste.

Heat 4 tbsp. butter in heavy, pan (I use a french dutch oven). Add bacon and cook until crisp. Remove from pan.

Add onions and cook until lightly browned. Remove and put aside.

Add the chicken to the pan drippings and cook until well-browned on all sides. Now set the chicken aside.

Add mushrooms and garlic to pan, cook until mushrooms are wilted. Remove from pan.

Add remaining butter to pan drippings. Remove from heat and gradually stir in flour until golden brown. Slowly add chicken stock, stirring constantly until well blended.

Return to heat, stir until sauce thickens. Add brandy, red wine, thyme, herbs and bay leaf.

Add chicken and veggies (If needed, transfer to a deeper pot). Cover and bring to a boil. Reduce heat, simmer 30 minutes. Season with salt and pepper. Remove bay leaf.

Alternative: Final stage – Add to roasting ban and cover. Cook in 400 degree oven for 40 minutes or until chicken is tender to the fork.

Serve over mashed potatoes, egg noodles or even rice.

It is better the next day!!!

Allergens- Gluten (if susbtitute flour with corn starch it can be gluten free), garlic