Recipe for Italian-Style Meat Mix


3 lb sweet italian turkey sausage cut in; to 2' lengths
56 oz tomato puree
28 oz canned peeled tomatoes, slightly ma; shed
1 1/2 teaspoon basil
1 1/4 teaspoon parsley
1 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon garlic powder
5 teaspoon romano, grated
6 cup water
1 1/2 lb ground meat, lean
1/2 teaspoon basil
1/4 teaspoon onion powder
1/2 teaspoon parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup soft bread crumbs
1 each egg, beaten


In a large dutch oven, brown sausage over medium high heat, stirring occasionally. Simmer over low heat 20-25 min until meat is no longer pink. Drain, reserving 2 tb drippings in skillet. Stir in remaining ingredients. Cover and simmer 30 minutes over medium heat. Prepare meatballs . Spoon meatballs into tomato mixture. Bring to a boil over medium high heat, cover, simmer over low heat 5-6 hours until thickened. Cool. Store in freezer in 1 cup containers. Use within 6 months. Meatballs: Preheat oven to 400. combine all ingredients, shape into 1' balls. Place on ungreased baking sheet, bake 10-15 min until browned, discard drippings.

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