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Old fashion Ragu


Italian "Gravy" with meatballs and sausage chicken and pork
This is the mother of all Meatball and Spaghetti recipes. I get requests from everyone to bring this to parties."

Ingredients

2 30oz cans Hunts Tomato Sauce
1 15oz can Continda Tomato Paste
20 oz water
3 tablespoons Garlic Powder
2 tablespoons Onion Power
1 tablespoon Garlic Salt
2 tablespoons Sugar
3lbs ground veal, pork and beef
1 lb sweet or hot sausage
1 bonless chicken breast
1 pork chop
2 eggs
1 tablespoon garlic powder, onion, parsley, garlic salt
1/4 cup bread crumbs


Instructions

Put sauce, water and paste in large pot with garlic, onion,salt, sugar on medium heat and stir until paste is melted.

Make Meatballs:
Place veal pork and beef in a bowl with garlic, onion, garlic salt, parsley and
eggs. Mix together and slowly add bread crumbs until all is well blended. Make balls the size of golf balls, drop into the sauce.

Then place sausage, chicken and pork chop, switch to low light and cook for 4 hours. Do not stir the pot when cooking occasionally shake the pot so meatballs do not stick. After done, scoop out the meat into separate serving dish or pot. Serve with your favorite pasta.

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Servings

8

Nutritional Information
Per Serving

no nutrition information available