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Zakk Wylde's Italian Spaghetti Sauce and Meatballs

So Here's What To Do


In a large skillet, heat the olive oil and garlic on low heat. Add the pork. Brown the meat on each side.

Brown sausage on all sides in a separate skillet.

While meat is browning, combine 1 can of the tomatoes in a blender with 1/4 teaspoon of the basil, 1/4 cup of the grated cheese, and 2 tablespoons cold water. Blend until pureed. Repeat for each can of tomatoes. Pour pureed tomatoes into a large stockpot and begin to cook sauce on a low flame.

When the meats are browned, add to the tomatoes. Scrape most of the fat drippings out of the two skillets and add 1/2 cup water to each pan to make a gravy (it should sizzle when you add the water), then add it to the sauce. Add the unpeeled hard-boiled egg, just to remove acidity from sauce; discard after sauce is complete. Cook the sauce on low heat for approximately 3 hours, or less if it thickens faster. Stir every so often so the tomatoes do not stick to the bottom of the pot. When the sauce is halfway done, add your meatballs.

You can use salt to taste after the sauce is made, taste first as grated cheese can be salty.


In a large bowl, mix together the ground meats, using your hands.

In a blender, mix the garlic, basil, milk, and eggs until liquid. Fold in the bread crumbs, stale bread, and grated cheese. Pour into the bowl with the ground meat. Again using your hands, make sure meat is blended with the mixture, and form your meatballs.

Brown the meatballs in a small amount of olive oil. Brown only the top and bottom and add to sauce when sauce is half cooked.