Momma's Microwave Italian Spaghetti Sauce

This recipe was posted on September 20, 2000

Mom was of Italian decent, so a favorite at our house when I was growing up was spaghetti with meatballs and Italian sausage. Mom would make a huge batch of this Spaghetti Sauce with the meatballs and sausage, and then freeze portions for future meals. Friday night was our traditional night for this meal. Mom later developed the recipe for the microwave when she started cooking in the microwave 100% of the time. The title is dedicated to my grandmother, Elvira Caroselli, because she created the original recipe.

With Grandma and Grandpa Caroselli

1964: Visiting Grandma and Grandpa in New Jersey for their 50th Wedding Anniversary [Mom, Me (Tracy), Grandma and Grandpa Caroselli, and Leslie. Dad is behind the camera.]

Momma's Italian Spaghetti Sauce

8 eight-ounce or 4 fifteen-ounce
cans of tomato sauce

2 sprigs fresh basil or
2 tsp. dry basil

2½ pounds Italian sausage

2 lbs. lean ground meat
(composed of 3/4 ground beef,
1/8 ground veal, 1/8 ground pork)

3 extra large eggs

¼ cup Italian breadcrumbs

¼ cup dry breadcrumbs

¼ tsp. ground black pepper

3 tbsp. chopped fresh parsley
or 2 tsp. dry parsley

1 six-ounce can tomato paste

1 cup water

Into a Visions 3½-Quart Covered Dutch Oven put the Tomato Sauce and Basil. Stir to mix, cover with the lid and Cook 7 minutes on High. Set the Cooker aside on the counter.

Cut the Sausage into 4-inch pieces and pierce each one several times with a fork. Put half the Sausage into a 10” Browning Skillet, cover Skillet with a paper towel and Cook 11 minutes on High. Turn Sausage over once during cooking. Put sausage on some paper towel to drain, discard the grease, and cook the remaining sausage the same way. Add the drained Sausage to the Sauce Mixture.

In a large mixing bowl mix the Meat, Eggs, Breadcrumbs, Pepper and Parsley. Shape into 18 two-ounce Meatballs. Discard the grease in the Browning Skillet and arrange half the Meatballs in a circle. Cook Meatballs 8 minutes on High, turning them over two times so they are completely browned. Put on the paper towels to drain and cook the remaining Meatballs the same way. Add the drained Meatballs to the Sauce Mixture. Scrape the Skillet clean with a rubber spatula and empty drippings into a strainer. Discard the grease and put drippings into the Sauce.

Put the Tomato Paste into the Skillet and Cook 1 Minute on High. With a rubber spatula scrape the Paste into the Sauce.

Pour the Water into the Skillet and Cook 4 minutes on High. Pour the Water into the Sauce then scrape the Skillet clean with the rubber spatula. Carefully mix the Sauce and Meat and push the Meat down so that the Sauce completely covers it.

Cover the Cooker with the lid and put the Cooker into the oven and Cook 30 Minutes at 50% Power. Place the Cooker on a counter, lay the lid on the paper towels, and carefully stir the Sauce. Push the Meat down so it is covered by the Sauce, replace the lid and Cook 30 minutes at 50% Power. Stir Sauce again and Cook a final 15 Minutes at 50% Power. Set the Sauce aside while cooking the Pasta.

NOTE: Cooking times are for a 700-watt oven. For best results with this and any other microwave recipe, please be sure to go to Timing of the Microwaving Tips section for a complete explanation of timing in the microwave.

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