You are in for a treat! After much deliberation (and Nana’s approval!) we are sharing a secret family recipe you are sure to love!
Prep Time: 20 minutes
Cook Time: 2 hours
One tablespoon extra virgin olive oil
1 pound bulk natural hot Italian sausage – Whole Foods Spicy Italian Sausage is Best!
1 clove garlic, chopped
1 pound natural ground beef
1 free range egg
1 cup crushed buttery crackers
1 large onion, diced
3 tablespoons parsley
1 (6-ounce) cans organic tomato paste
5 (8-ounce) cans organic tomato sauce
3 tablespoon Simply Organic Italian seasoning
1 bay leaf
2 tablespoon natural Agave
1 tablespoon dried oregano
2 whole dried Chile de Arbol chillies
1 teaspoon salt
1 cup water
1 package pasta
2 pads of butter
Grated Asiago cheese to taste
First prep and cook the meat:
Brown the sausage over medium-low heat in a large, deep pan with the olive oil and garlic (the one you are going to cook the spaghetti sauce in). While the sausage is cooking in a closed pan, prep the meatballs while making sure to stir and break up the sausage every once and awhile to prevent burning. Whisk the egg and then combine 2 tablespoons of parsley, the ground meat, half of the diced onion and cracker crumbs to form meatballs. Brown the meatballs over medium heat in a covered large saucepan, turning to brown evenly on all sides.
Now the sauce:
Put the remaining onions in the sausage pan to brown lightly, add the meatballs and then add the tomato sauce, tomato paste, 1 tablespoon parsley, Italian seasoning, oregano, agave, dried Chile de Arbol chillies, bayleaf, salt and water. Bring sauce to a boil over medium heat, stirring frequently, and then cook for around two hours on low heat. Make sure to continue to stir so that the sauce does not burn. Serve with cooked pasta seasoned with a touch of butter and top with grated Asiago cheese.