grandma's homemade italian sauce and meatballs

Ingredients

• Servings: 10
• 48 ounces tomato paste
• 12 cups water
• 2 cloves garlic, chopped
• 2 bay leaves
• 1 tablespoon dried basil leaves
• 1 teaspoon salt
• 5 lamb chops
• 1 onion, diced
• 1 (8 ounce) package mushrooms, sliced
• 1 pound ground beef
• 1/4 pound ground lamb
• 1/4 pound ground veal
• 1 cup grated romano cheese
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/4 cups dry bread crumbs
• 2 cloves garlic, chopped
• 2 tablespoons dried parsley
• 2 eggs

Recipe

Cook Time: 8 hrs

Ready Time: 9 hrs


• in a large pot combine tomato paste, water, garlic, bay leaves, basil, and salt. bring to a boil, turn heat down to low and simmer.
• in a skillet, brown lamb chops in olive oil then place in sauce mixture. saute onions and mushrooms in same pan that you browned the lamb chops. add these to sauce as well. simmer sauce a minimum of 8 hours, stirring occasionally.
• to make the meatballs: preheat oven to 350 degrees f (175 degrees c). combine beef, lamb, veal, romano cheese, salt, pepper, bread crumbs, garlic, parsley and eggs; mix well. shape into balls. place on a baking sheet that has been sprayed with cooking spray.
• bake meatballs for 20 minutes. place meatballs in a serving bowl when baking is complete and place in refrigerator. about 2 hours prior to dinnertime pop the meatballs into the sauce.