Meatball Spaghetti Sauce

    4 hours 30 minutes

    Can't beat spaghetti and meatballs to feed a hungry crowd! Good crusty Italian bread compliments this dish.

    3 people made this

    Serves: 10 

    • 2 tablespoons olive oil
    • 4 links Italian sausage
    • 250g flank steak, diced
    • 8 links pork sausage
    • 3 onion, chopped
    • 5 cloves garlic, minced
    • 2 (195g) tins tomato paste
    • 2 (800g) tins crushed tomatoes
    • 2 bay leaves
    • 1 pinch ground cinnamon
    • salt to taste
    • ground black pepper to taste
    • 1 kg lean beef mince
    • 2 eggs
    • 4 slices white bread, cut into cubes
    • 1/2 cup grated Romano cheese
    • salt to taste
    • ground black pepper to taste
    • 1 pinch dried parsley
    • 2 tablespoons vegetable oil
    • 1 kg pasta

    Preparation:30min  ›  Cook:4hours  ›  Ready in:4hours30min 

    1. In a large stock pot, heat olive oil over medium heat. Add Italian sausage, steak chunks, sausage links, onion and garlic: cook and stir until meat is thoroughly done. Stir in tomato paste, crushed tomatoes, bay leaves and cinnamon. Season with salt and pepper to taste. Simmer sauce over low heat for 1 hour.
    2. In a large bowl, combine the beef mince, eggs, bread, Romano cheese, salt and pepper and a pinch of parsley flakes. Shape into golf ball sized meatballs.
    3. Pour vegetable oil into a large frypan. Add meatballs and cook over medium heat until lightly browned. Place meatballs in spaghetti sauce and simmer for 1 1/2 to 2 hours.
    4. Cook pasta in boiling, salted water until al dente. Drain well, and transfer to a large bowl. Stir 1 cup sauce into the pasta to help prevent sticking.
    5. Serve sauce with meatballs over pasta.

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    Reviews in English (3)


    its great!!!!!just takes to long to make.....but other than that its great!  -  05 Mar 2006  (Review from Allrecipes USA and Canada)


    I did not care for this one - I liked the variety of meat but the sauce had no flavor...There did not seem to be a reason to cook it for so long either...  -  14 Jan 2007  (Review from Allrecipes USA and Canada)


    Enough to feed a crowd is right! The recipe is easily halved and that is what I did. I was a little confused about the sausage, I am not 100% sure what the chef's intentions were since we were dealing two type of sausage and it was never made clear if there was a different processes for them, so I de-cased the Sweet Italian sausage and added that when called for. I Browned the Pork Sausage links, par cooked them then added them with the meatballs to the sauce. The Meatballs were flavorful, and the sauce was good, I added more cinnamon than called for and won't be doing that again. Very good one stop recipe that will please.  -  12 Nov 2016  (Review from Allrecipes USA and Canada)