Tony's Homemade Italian sausages; hot, mild or a combination
3/4 pound ground beef (lean ground round or sirloin suggested)
3/4 pound ground veal
1 tbs. Tony's Italian Herb Medley, or your favorite herb medley
3/4 to 1 tsp Tony's Steak & Roast Seasoning, or seasoning salt
1 egg, beaten
1 1/2 cup Tony's Italian breadcrumbs (approx.), or your favorite
1 jar Tony's Marinara Sauce, or your favorite
4-6 slices of pancetta (Italian bacon - optional, but delicious)
Parmigiano Reggiano cheese, shredded

Remove sausage casing. Mix sausage, ground meats, herbs, seasonings and egg by hand. Add 1.25 cup of the breadcrumbs and blend - if the mixture is still sticky, add the remaining breadcrumbs. Take care not to overwork the blend.

Shape into an oval loaf with a flat top and place in a roasting pan with 2 inch sides (be sure the pan has room for the sauce). Top with slices of pancetta (if using) and roast in the center of a 325-degree oven to about 140° (about 50-60 minutes).

Drain fat from the pan; smother with Tony's Marinara Sauce, top with a generous sprinkle of shredded Parmigiano Reggiano and return to the oven.

Continue roasting to a final internal temperature of 155-160 degrees, 60-90 minutes estimated total cooking time - check once or twice while cooking and tent with foil if the roast is browning too fast.

Great over pasta, polenta, risotto, rice or potatoes with a Tony's salad on the side. - Chef Mick Rosacci, Tony's Market