Pam's Red Sauce with Meatballs and Sausage Recipe -
Pam's Red Sauce with Meatballs and Sausage Recipe

Pam's Red Sauce with Meatballs and Sausage

Recipe by  

"Mama Mia! This favorite Italian red sauce with meatballs and sausage dish is so easy and wonderful."

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Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Heat oil in a large soup kettle over medium-high heat; add onions to the pan and cook until translucent, 4 to 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomatoes, tomato paste, salt, pepper, sugar, bay leaves and basil and bring to a boil. Reduce heat to low and simmer, partially covered, until sauce is thick, about 45 minutes.
  2. As sauce simmers do the following: Heat oil in a large skillet over medium-high heat. Add sausages to the pan; fry turning as needed, until well-browned, 8-10 minutes. Meanwhile, mix ground beef, bread crumbs, parsley, Parmesan cheese, salt, pepper, garlic powder and egg; form into 12 balls. Remove sausage from pan to simmering sauce and add meatballs to skillet. Fry meatballs, turning as needed, until brown on all sides, 5 to 7 minutes. Remove meatballs from skillet and add to simmering sauce.
  3. Simmer meatballs, Italian sausage and sauce for an additional 15 minutes, to meld flavors. Serve over pasta.
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Reviews More Reviews

Apr 14, 2006

I was in a hurry when making this recipe and did read the full directions. Instead of browning the sausage and adding it to the sauce seperately I added it to the meatball mixture. And actually they were very good meatballs, some of the best I ever made and I will probably split the meat with half sausage half hamburger from now on. As for the rest of the recipe. The amount of fat in this recipe is horrible, so in an attempt to decrease it I used turkey sausage and cut the amount by half. I still ended up with 20 2 oz meatballs. Which was more than I needed for the sauce. I cooked under the broiler for 10 minutes to drain some of the fat and added to the sauce in a slow cooker for another 2 hours to finish cooking. I used chopped canned tomatoes as another reviewer suggested. Based on the amount of meat I had, there was not nearly enough sauce and I found the sauce rather unflavorful. I doubled the amount of sugar and added extra basil and oregano. We had plenty of spagetti sauce for 6 dinners. I then had a lot of meatballs left over without enough sauce, so I sent them to work with my husband as meatball sandwiches. Overall, after some doctoring we enjoyed the recipe very much and as I said, my screw up made some of the best meatballs I have ever made.

Apr 10, 2006

I was in the kitchen for a couple of hours making this recipe, and it was not worth the time at all. The sauce did not taste very good in the end - my husband didn't like it at all.


3 Ratings

Feb 17, 2006

use 2 cans of crushed tomatoes instead of whole .


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  • Calories
  • 542 kcal
  • 27%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 36.8 g
  • 57%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 2213 mg
  • 89%

* Percent Daily Values are based on a 2,000 calorie diet.

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