• 2 T olive oil
  • 1 t garlic, peeled, ends removed, pressed
  • 1 lb. lean ground beef
  • 1 18-oz. can tomato paste
  • 3 15-oz. cans tomato puree
  • 1 15-oz. can pizza sauce
  • 3 15-oz. can tomato sauce
  • 2 cups water
  • 1/2 t fennel, optional
  • 2 T dried parsley
  • 1 t dried oregano
  • 1 T dried basil
  • 1/4 c Parmesan cheese
  • 1/4 c Romano cheese
  • 2 lbs. Italian sausage(large links, eight to a pound), with or without fennel
  • 50 meatballs (see Italian Style Meatballs)
  • 1 t pepper
  • 2 t salt, optional


In large soup pot, heat olive oil over medium heat and saute garlic five minutes. Add ground beef and heat five minutes, stirring occasionally to break up meat. Add tomato paste, puree, pizza sauce, tomato sauce, water, fennel, parsley, oregano, basil, Parmesan, Romano, sausage, meatballs, pepper and salt if desired. Cover and bring to a simmer, 15 to 20 minutes. Reduce heat to low and cook at least three hours. If using a covered slow cooker, start on high for one hour, then reduce heat to low and cook 8 to 10 hours. Check sauce and stir occasionally during the cooking. If cheese sticks to bottom of pan, don't scrape when stirring. Remove any casings that come off sausage. Makes 7 1/2 to 8 quarts

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Submitted 6/13/05.
Source: Detroit Free Press
Submitted By: Linda Wilson
Basic Tomato Sauce with Sausage & Meatballs