Pasta Sauce With Meatballs Recipe
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Ingredients
Shortening or olive oil
2 cups chopped onion
2 1/2 cups chopped green pepper
Meatballs (opposite)
1 package (5 oz.) little smokie sausage links
4 cans (12 oz. each) tomato paste
4 cans water (use tomato paste cans)
1 teaspoon garlic powder
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1 cup grated Romano cheese
Directions
In large skillet, heat shortening to 1/2 inch depth.
Brown onion and green pepper together.
Remove with slotted spoon and place in crock pot.
Brown meatballs in shortening remaining in skillet.
Turn carefully to brown all sides.
Remove browned meatballs with slotted spoon, draining excess grease.
Place in crock pot.
Brown sausages in same skillet; drain on absorbent towels.
Place in crock pot.
Drain grease from skillet, leaving only enough to coat the bottom.
Add tomato paste and cook over low heat to brown (bright red color will become dull red).
Stir constantly to prevent burning.
Add 2 cans water, 1 can at a time, thoroughly rinsing each can; stir to blend.
Pour over meatballs and sausages in crock pot.
Add remaining cans water to crock pot.
Add remaining ingredients; blend carefully so as not to tear meatballs.
Cover and cook on high setting for 4 to 6 hours, stirring occasionally (or on low setting for 8 to 12 hours).
Brown onion and green pepper together.
Remove with slotted spoon and place in crock pot.
Brown meatballs in shortening remaining in skillet.
Turn carefully to brown all sides.
Remove browned meatballs with slotted spoon, draining excess grease.
Place in crock pot.
Brown sausages in same skillet; drain on absorbent towels.
Place in crock pot.
Drain grease from skillet, leaving only enough to coat the bottom.
Add tomato paste and cook over low heat to brown (bright red color will become dull red).
Stir constantly to prevent burning.
Add 2 cans water, 1 can at a time, thoroughly rinsing each can; stir to blend.
Pour over meatballs and sausages in crock pot.
Add remaining cans water to crock pot.
Add remaining ingredients; blend carefully so as not to tear meatballs.
Cover and cook on high setting for 4 to 6 hours, stirring occasionally (or on low setting for 8 to 12 hours).
