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Print this Recipe    Spaghetti 13

Spaghetti Sauce
Makes 18 litres.

2 lbs each ground lean beef, veal and pork
4 cups fine dry bread crumbs
2 tsp salt
2 tsp pepper
1 tbsp fresh oregano
2 tbsp fresh parsley
2 tsp ginger
3 cloves crushed garlic
4 tbsp olive oil
4 extra large eggs

Mix everything together until well incorporated. Shape into balls
and allow to rest refrigerated about half an hour. I usually use
this time to let the oven preheat to 350F. Place meatballs in oven
and bake for 30 minutes turning once. Makes approximately 30 2-inch
balls, you can make them smaller or bigger.


4 - 19 oz cans diced tomatoes
4 - 750 ml bottles tomato puree
4 - 28 oz cans plum tomatoes, broken up
3 litres water

In the bottom of a large stock pot, heat 2 tbsp olive oil until
smoky. Add tomatoes and bring to a boil, add water, combine well.
Allow to come back to a boil and cook for 30 minutes. Add:


2 tbsp salt
2 tbsp pepper
1/2 cup fresh basil
1/2 cup fresh oregano
1/2 cup fresh parsley
4 - 5 cloves crushed garlic (or more)
1 fresh hot chili pepper slit but not in pieces (optional)

I know, everyone says add the fresh herbs last but my mother did
it this way and her sauce was always AMAZING! So I strive to
duplicate. Allow to simmer over medium heat 30 minutes more.

Add meatballs and reduce heat to low. At this point, if you're
not adding any other meat, it can be left to simmer for 4 hours or
more. The longer the sauce simmers, the thicker it will become.
I have found that the ideal thickness for us is a 5 hour simmer,
ergo, through the night.

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