Homemade Meatballs and Spaghetti Sauce

Homemade Meatballs and Spaghetti Sauce

Sauce:
2 tbsp olive oil
2 strips thick bacon, minced (or pancetta)
1 large onion, minced
2 stalks celery, minced
1 small carrot, minced
2 ripe tomatoes, seeded and diced
1 tbsp minced roasted garlic
1 tbsp Better Than Bouillon Beef Base
1/2 cup red wine
28-oz can crushed fire-roasted tomatoes
6-oz can tomato paste
5.5-oz can V8
3 cups water
1/2 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper flakes
1 tsp dried basil
1/2 tsp oregano powder
1/2 tsp fennel seed
1/2 tsp dried rosemary
2 tbsp chopped fresh parsley
1/2 tsp sugar
1 tbsp honey

Meatballs:
1 tbsp dried minced onion
1/2 cup Cheese & Garlic croutons, crushed
1/4 cup grated parmesan
1 tsp garlic powder with parsley
Salt & pepper to taste
2 tbsp roasted garlic mayonnaise
2 tbsp heavy cream
1 1/2 lbs ground chuck
1/2 lb sausage


Combine the olive oil and miced bacon in a stockpot. Cook over medium heat, stirring often until bacon is almost browned. Add onion, celery, and carrot and cook about 10 minutes, stirring occasionally. Stir in the diced tomato, garlic, beef base and wine. Bring to a simmer then stir in the next 14 ingredients. Cook over low heat, covered for 2-3 hours, stirring occasionally.

Combine the minced onion, crushed croutons, parmesan, garlic powder, salt & pepper, mayonnaise and cream. Lightly mix in the ground chuck and sausage until well combined. Shape into 1-inch balls and drop carefully into the spaghetti sauce. Cook about 1 hour, stirring once or twice carefully. Use a turkey baster or large spoon to skim the fat off the top of the sauce as the meatballs cook.

This makes enough for at least 3 meals for us. I divide the meatballs and sauce into 3 portions, set 2 aside to cool before storing in the freezer and serve the last portion over hot cooked spaghetti. Yum!