Elaine's Spaghetti Sauce

Makes about 8 quarts

Yield: 1 serving
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  • 5 whole(s) Hot Italian sausages
  • 3-1/2 pound(s) Lean ground beef >90% lean
  • 1/2 cup(s) Shredded Parmesan cheese Fresh
  • 2 Eggs
  • 1 cup(s) Fresh parsley Finely chopped
  • 1/2 cup(s) Italian flavor bread crumbs
  • 8 clove(s) Garlic Crushed
  • 2 bag(s) Frozen chopped onions
  • Salt and pepper
  • Lemon or lime optional
  • 1/4 cup(s) Olive oil
  • 5 can(s) Crushed tomatoes Large cans
  • 1-1/2 teaspoon(s) Dried basil
  • 1/4 teaspoon(s) Oregano
  • 3/4 cup(s) Dry red wine


  1. Lightly brown sausages in pan with olive oil and a little garlic


  3. Mix together well: ground beef, Parmesan cheese, eggs, 1/2 cup parsley, bread crumbs, 3 cloves of garlic (crushed), 1 bag frozen onions, salt and pepper to taste.

  4. Pack hard into meatballs. Set aside.

  5. SAUCE

  6. Sauté in 1/4 cup olive oil (not until brown): 1 bag frozen chopped onions, 5 cloves crushed garlic.
  7. Pour in crushed tomatoes, herbs, salt and pepper to taste, 1/2 cup parsley, red wine.
  8. When very hot add sausages and meatballs.
  9. Cook 4 hours on low, stirring often from bottom.

  10. Serve with your favorite pasta
January 2012

This recipe is a personal recipe added by NatInWL and has not been tested or endorsed by MyRecipes.

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