Roni’s Homemade Sauce Made with Meat
Posted in: Dinner Ideas, Food Photos, Pasta Ideas |
I posted this way back when on the weight loss blog but wanted to archive it here.
Originally, I was hesitant to post this idea being the kind of person who makes it a little different each time. If I have fresh ingredients I use them if not, dried works, I don’t really measure anything and I cook it all day on a Saturday or Sunday.
The husband has come to terms with that fact I have published “the family secret”. By far this is his absolute favorite dish of mine. Seriously, he can eat pasta with this sauce every day of his life and be happy.
Note: You can skip the meat but I think it adds a lot of flavor to the sauce. 
- Package of your favorite turkey sausage and/or meatballs
- 1 – 28oz large can of crushed tomatoes (I use furmanos)
- 2 – 15oz cans of petite diced tomatoes
- 2 – 6oz cans of tomato paste
- About 1-2 tbsp each of garlic powder, onion powder, dried basil, dried parsley
- About 1 tbsp of dried oregano
- 1-3 crushed bay leaves (or you can leave them whole and fish them out later)
- A dash of crushed red and black pepper
- 1 tsp olive oil
In a large pot, brown the sausage with the olive oil over medium heat to get a nice crust.
Add the crushed tomatoes and a full can of water (using the crushed tomato can), 2 cans of diced tomatoes and the 2 cans of paste with 2 paste cans of water.
Add in any meatballs frozen or homemade.
Turn up the heat to high and add all the spices.
Stir and bring to a boil, you should see pinkish red bubbles forming.
Once the bubbles form, lower the temperature to simmer and place the lid on the pot.
Cook all day (about 4-5 hours)! Make sure to stir occasionally!
Note: About halfway through cooking, take the lid off and the sauce will thicken a bit.
I am basing the nutritional information on the approximate number of servings we get out of one pot of sauce. I’ve never weighed the whole batch and sometimes I dilute leftovers with water to “stretch it”. Normally we serve around 15 plates of pasta.
| Servings | Calories | Fat | Fiber |
|---|---|---|---|
| 15 | 82 | 1g | 2g |
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Love the sauce - packaged it in sandwich bags, laid them flat on a jelly roll pan and froze them - then packaged the individual sandwich bags into a larger freezer bag.
Since the sandwich bags are flat and thin they thaw quickly.
Packaged meatballs separately so I can use them with this sauce, or in wraps, or whatever.
Love your site.
I first saw this recipe when you posted it before the crash and it has taken me this long to make it!
I cooked it for half a day on Monday (Pres. Holiday)and it is great. While I was making it and smelling it simmer, it brought back a memory of going to a friends house in high school. Her Italian mom always had homemade sauce simmering away and I loved the smell of it and it always tasted so good!
I made the meatballs too and they turned out excellent too. I didn’t add any turkey sausage to the sauce itself, just did the meatballs but I will in the future - I think it will give the sauce a little more something.
I too froze mine in “flat” ziploc packets. I am hoping they will help me in a pinch when there is nothing in the house!
Thanks Roni, I love your sites and your recipes, and now videos!
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Could this be made without the meat so that I could can it? Maybe ading your Turkey Meatballs after it’s reheated?? Sounds like a great recipe..and I love to do canning!
Sure it can! I’ve done it when I have vegetarians over for dinner. The flavors a little different but still good!
You could always through soy meatballs in too, I love the ones from Trader Joes!
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