3 pounds ground beef (80–85% lean) or a mix of beef and pork
1 pound mild Italian sausage, casings removed
2 cups fine dry breadcrumbs (plain or Italian-style)
1 cup finely grated Parmesan or Pecorino Romano cheese
4 large eggs
1 cup whole milk
1 medium onion, very finely minced or grated
6 cloves garlic, minced
1/2 cup chopped fresh parsley (or 2 tablespoons dried parsley)
2 teaspoons kosher salt (or to taste)
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional, for gentle heat)
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We always double this because it stores so well and tastes just as good later. Future dinners are handled.
FOR THE SAUCE (MAKES ABOUT 24–26 CUPS):
4 tablespoons olive oil
2 large onions, finely chopped
8 cloves garlic, minced
4 cans (28 ounces each) crushed tomatoes
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 cups water or low-sodium beef broth (more as needed for consistency)
2 tablespoons sugar (to balance acidity; adjust to taste)
2 tablespoons dried oregano
2 tablespoons dried basil
2 teaspoons dried thyme or Italian seasoning
2 teaspoons kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper
1–2 teaspoons crushed red pepper flakes (optional, for heat)
2 bay leaves
1/2 cup chopped fresh basil or parsley (stirred in at the end, optional)
4 tablespoons olive oil
2 large onions, finely chopped
8 cloves garlic, minced
4 cans (28 ounces each) crushed tomatoes
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 cups water or low-sodium beef broth (more as needed for consistency)
2 tablespoons sugar (to balance acidity; adjust to taste)
2 tablespoons dried oregano
2 tablespoons dried basil
2 teaspoons dried thyme or Italian seasoning
2 teaspoons kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper
1–2 teaspoons crushed red pepper flakes (optional, for heat)
2 bay leaves
1/2 cup chopped fresh basil or parsley (stirred in at the end, optional)
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