How to make Sunday Dinner Pasta Sauce with Italian Sausage and Chicken Meatballs:
In a large, deep-sided saucepan, heat olive oil and schmaltz over medium-high heat until schmaltz is melted. Add half of red onion, sweet onion, and garlic; cook until translucent. Add remaining red onion, sweet onion, and garlic, and cook for 2 minutes, stirring often. Add Premio Hot Italian Sausage Meat to saucepan, and brown it thoroughly, breaking it up as it cooks. As sausage cooks, form meatballs: place chicken, 1 teaspoon salt, pepper, nutmeg and 1 cup parmesan into a medium bowl, and mix well. Form into 1" meatballs, and set aside.
Drain excess fat from saucepan, and return contents to pan. Add tomato puree, marjoram, Italian seasoning, basil, pepper flakes and 1 tablespoon salt to sausage; bring just to a boil, then turn heat down to simmer. Gently place meatballs into sauce, cover pan, and simmer for 30 minutes.
Place sauce into a crockpot along with 1/2 cup parmesan cheese; mix well. Cook on low for 6 hours or more, stirring occasionally (but not in the first hour, or all the built-up heat will escape).
Makes enough sauce for 4 pounds of pasta, so invite lots of family and friends to join you! Serve with a green salad, plenty of good parmesan and/or romano cheeses, and garlic bread. Mangia!
Roasted Tomato Puree: Wash and remove cores from a peck of tomatoes. Cut small ones in half, larger ones into quarters, and place in 2 greased 9"x13" glass baking pans. Sprinkle each pan with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 cup extra-virgin olive oil; toss gently to distribute seasoning and oil. Roast at 425F for 30 minutes; let cool to room temperature, drain liquid, and then puree in small batches. Should total 7 cups.