About this recipe:This hearty Italian-inspired meat sauce, takes over six hours to make, but the results are really worth the wait. Sausages, pork and beef meatballs are simmered in a rich and well-flavoured tomato sauce. Enjoy over freshly cooked pasta.
4 tablespoons olive oil, divided
1 onion, chopped
6 cloves garlic, sliced and divided
1.3kg seasoned passata
3 (400g) tinned chopped tomatoes with juice
1.5 litres water
1.4kg tomato puree
900g mild Italian sausages
900g lean minced beef
4 tablespoons chopped fresh parsley, divided
120g grated Pecorino Romano cheese
2 tablespoons dried oregano
salt and pepper to taste
450g pork meat, cubed
110g dry breadcrumbs
3 tablespoons garlic granules
25g grated Parmesan cheese
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Method Prep:45min › Cook:6hr › Ready in:6hr45min
In large pot, heat 2 tablespoons olive oil over low heat. Add chopped onion and two-thirds of sliced garlic. Saute for 5 minutes. Add passata, chopped tomatoes, water and tomato puree. Simmer.
Meanwhile, in large frying pan, heat remaining 2 tablespoons of olive oil over medium heat. Saute remaining garlic for 1 to 2 minutes. Add sausages and brown, about three minutes on each side. After browning, cover and reduce heat. Cook for 10 minutes, remove from heat and cut sausages into halves. Add to tomato mixture.
Cook pork over medium heat in sausage frying pan until brown. Add to tomato mixture. Add 3 tablespoons parsley, Pecorino Romano, oregano, salt and pepper to tomato sauce. Continue to simmer over low heat.
Preheat oven to 190 C / Gas 5. Cover a baking tray with foil. In large bowl combine minced beef, breadcrumbs, garlic granules, remaining parsley, Parmesan and eggs. Form 2.5cm balls and place on baking tray. Cook until golden brown, about 20 minutes. Add meatballs to sauce. Continue to cook sauce for 5 hours. Serve over fusilli or ravioli.