Sausage, Meatballs, and Red Sauce

I got to visit my grandparents for Christmas this year. My grandma is Italian. Needless to say my pants do not fit now. My grandma makes wonderful Italian food. When we showed up there was a big pot of sausages and meatballs simmering on the stove. They’d been cooking all day. It was so good I think I ate half of it. This is my paleo version of it. This recipe is not quick and requires a lot of hands on time. You could take a short cut and use premade sauce or meatballs, but then you’d be cheating yourself on the taste.

Meatballs

3 lbs of ground beef (2 was 90/10 and 1 was 93/7 if you like more or less fat adjust accordingly)

3 eggs

2 tbsp of fresh Italian seasoning (I found this in a squeeze tube next to the fresh herbs)

2 tbsp garlic powder

1 tbsp onion powder

1 tbsp salt

1tsp black pepper

 

Mix meat and seasonings until combined.

Roll out meatballs. I like a larger meatball so this made 22 for me.

In a large stock pot brown all the meatballs in about 1 tbsp of olive oil. I used 10 store made (gluten free) sausages and cut them in half and browned them too. The meat is just browned not cooked through.

I had to freeze about 6 balls and 5 slices of sausage because they wouldn’t fit!

Place them on a cookie sheet and put them in the oven on warm. I wasn’t trying to cook them just keep them from cooling off.

Red Sauce

3 lbs of fresh tomatoes diced

3 cloves of garlic minced

1 onion minced

½ cup of red wine

2 tbsp of fresh Italian seasoning

1 tsp of garlic powder

1 tsp onion powder

2 tsp salt

1 tsp black pepper

1 small can of tomato paste

That right there is the beginning of delicious!

In the same pot you browed your meats add about 2 tbsp of olive oil and the onions. Cook on medium high for two minutes. At this point there should be lots of bits stuck to the bottom of your pot. Add the wine in carefully and begin to scrape the bottom of the pot. If you have enamel pots like this one please use a wooden spoon to scrape so you don’t ruin the enamel. Continue to cook until the wine is almost all cooked off.

This will take about 5 minutes. Add the remaining ingredients and cook covered on medium until the tomatoes are cooked down. This takes about an hour.

You’ll know when it is done because it looks like tomato sauce. I removed half of the sauce and blended it smooth. If you prefer a chunkier sauce don’t blend. If you prefer a smoother sauce blend it all. Make sure to remove the center piece in the lid of your blender and cover with a towel. This keeps the sauce from exploding all over the counter. Add the blended sauce in with the unblended sauce, mix in the paste. Add back your meat and any juice that may have cooked out. Cover and cook on low for another two hours.

We ate these just like this. If you like, some spaghetti squash would be good too. Enjoy and feel like you are in your own Italian grandmother’s kitchen.

 

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About thatgirldownsouth

Anything is possible in the big green kitchen. View all posts by thatgirldownsouth

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