Best 10 Nannas All Day Spaghetti Sauce With Meatballs Recipes

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

NANNY'S SPAGHETTI SAUCE AND MEATBALLS

Steps:

• Make the sauce
• Put olive oil in pan, chop or crush cloves of garlic in oil, heat slowly, do not let burn or turn brown.
• Add tomatoes (I crush with my hand while adding them) garlic salt, paste, parsley, oregano, pepper & Romano cheese and bring to a simmer and let simmer for at least 1 1/2 hrs. (6 qt. pan works.)
• Make the Meatballs
• Put meat & pork in large bowl. Add pepper, salt, parsley, & cheese.
• Mix thoroughly. Add eggs & bread crumbs, mix until well blended. Oil hands and make into balls, whatever size you like, and don't squish them to death, just medium to lightly form into balls.
• Put oil in the frying pan & brown slowly (don't let them get crusty). Then drain them and put in the Spaghetti Sauce, and continue cooking them in the sauce.
• We like Italian sausages too, and cook them the same way & add to sauce.
• This makes about 24 large, 36 medium or 48 small.
• Serve with pasta of your choice, and crusty Italian Bread or Rolls, we like Garlic Bread.

NONNA'S SPAGHETTI & MEATBALLS

Steps:

• To prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, 1/2 cup onion, cheese, parsley, garlic, salt and pepper. Add beef, pork (or sausage) and veal; gently mix until combined (do not overmix). Using 1/4 cup for each, make 16 meatballs and place in a 6-quart slow cooker.
• To prepare sauce & spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring, for 30 seconds. Add wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs.
• Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours.
• 30 minutes before you're ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions.
• Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired.

SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large saucepan or Dutch oven, saute the onion, green pepper, celery and garlic in oil until tender. Stir in the tomatoes, tomato paste, water, bay leaves, sugar, oregano, cloves, pepper flakes and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Meanwhile, in a bowl, combine the egg, onion, bread cubes, milk, parsley, garlic and salt. Crumble meat over mixture and mix well. Shape into 1-1/2-in. balls. In a skillet, brown the meatballs in batches in oil; drain. , Add meatballs to sauce. Cover and simmer for 30 minutes or until a thermometer reads 160°. Discard bay leaves. Serve meatballs and sauce with spaghetti.

MEATBALLS WITH SPAGHETTI SAUCE

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-3/4-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until a thermometer reads 160°; drain., Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce and paste, water, parsley, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. , Add meatballs to sauce; simmer 5 minutes longer or until heated through. Serve with spaghetti.

NANNA'S ALL DAY SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• To a large Dutch Oven or stock pot add olive oil and saute 2/3 onion and garlic. Add and brown pork bones and chicken thighs, add 3 cans tomatoes and tomato paste. Fill each can with water and add to sauce. Add bay leaves, basil, mushrooms and meatballs bringing sauce to a boil and lowering to a simmer, uncovered for the day. MEATBALLS: Combine ground beef, parmesian cheese eggs, bread crumbs and parsley to form mixture. Shape into meatballs and add RAW to sauce, allowing to cook in sauce. Bring sauce to a boil and then allow to simmer uncovered. Cook for approximately 6 hours. Sauce will thicken and meatballs will cook and remain moist. Boil 1 lb.pasta of choice in 6 quart pot of salted water until al dante, drain well and place on large platter or in large pasta bowl. Cover with sauce, mixing slightly, arrange meats along the edge or in a separate bowl. Serve spare sauce in separate bowl to add at table. Serve parmesian cheeese also at table.

NONNA'S SAUCE AND MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• Mix pork and beef in a bowl with your hands, then add garlic. Beat eggs and add to mixture. Add breadcrumbs, cheese and parsley and mix well. Scoop into meatballs and bake on a baking sheet for 30 minutes.
• Simmer meatballs in Meat Sauce for 2 hours.
• Brown beef short rib in olive oil in a saucepan on all sides until browned, about 2 minutes each side. Add garlic and onions and brown over low heat until translucent, about 5 minutes. Add tomato paste plus 1 paste can water, then the tomato sauce plus 1 sauce can water, and stir until blended. Add pepper flakes, sugar, salt, pepper and bay leaf and bring to bubbling. Turn temperature to low and simmer, covered, for 8 hours. Remove beef short rib and bay leaf before serving.

NANA'S BEST SPAGHETTI SAUCE

Steps:

• Brown onion and green pepper in a large skillet in a small amount of oil.
• Add ground beef to the onion and green peppers; cook until brown.
• Carefully drain the hamburger mixture and return to the skillet.
• Add the tomato sauce, onion salt, salt, garlic salt, oregano, ketchup, Worcestershire sauce, Heinz 57 and Italian seasoning.
• Stir well and simmer on low heat for 2-3 hours.
• Serve over your favorite pasta with garlic bread and a salad.

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
• Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
• Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
• Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
• Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

ALL DAY SPAGHETTI AND MEATBALLS

Steps:

• Mix all meatball ingredients, roll in to balls and brown in skillet. Cool and refrigerate until 1 hour prior to serving. Olive oil may be needed to brown these if using very lean beef.
• In the skillet, add chopped onions and cook until tender but not soft.
• Add garlic and can of tomatoes. If using whole tomatoes, I mash them briefly in the skillet with a potato masher.
• Cook until mixture comes to a boil.
• Put in to a large dutch oven or sauce pan.
• Add remaining ingredients except for baking soda, parmesan cheese, olive oil, salt and pepper.
• Bring to a quick boil and immediately reduce the heat to medium low as this sauce will burn.
• Add a pinch of baking soda, stir well and allow to simmer uncovered for 2 hours.
• Taste the sauce for acidity. If acid level (or tang) is still high, add another pinch of baking soda and stir well. At this point do not taste the sauce as all you will taste is baking soda.
• Cook two more hours.
• Stir occasionally to prevent sticking. If needed, add a small amount of olive oil.
• Eventually, you will start seeing the sauce getting darker around the edges of the pan. At this point you can season with salt and pepper and add the cooked meatballs.
• Cook one additional hour.
• One half hour prior to serving, stir in the parmesan cheese. This will thicken the sauce quickly.
• This sauce is best served the next day.