Red Sauce and Meatballs

Rating:

(0 votes) 0 0

A good dish to add to your spaghetti or use this recipe as an appetizer.

Shared by

Ingredients

  • For Red Sauce:
  • 1 Tbs. olive oil
  • 8 cloves garlic, finely chopped
  • 1 (28-oz.) can tomato puree
  • 1 (28-oz.) can crushed tomato with basil
  • 1 (28-oz.) can tomato sauce
  • 1 (6-oz.) can of tomato paste, Italian style
  • 2 to 3 Tbs. dried parsley, optional
  • 1 bay leaf, optional
  • 2 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/2 tsp. black pepper
  • 1/4 to ½ tsp. dried red chile flakes
  • 1 C. Romano cheese
  • Fresh chopped parsley to garnish
  • For meatballs:
  • 1 lb. lean ground beef
  • 1/2 lb. ground pork or Italian sausage
  • 1/2 C. fresh bread crumbs
  • 1/2 C. Romano cheese
  • 2 eggs
  • 1 Tbs. dried parsley, optional
  • 1 tsp. kosher salt
  • 1 ½ cloves finely chopped garlic or 1 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 tsp. black pepper

Our Readers Also Loved

Directions

In a large saucepan, lightly sauté garlic in olive oil at medium heat, 2-3 minutes. Place remaining ingredients in saucepan; bring to a gentle boil. Add meatballs and cook at least 2 hours on gentle simmer. Stir sauce every 10 minutes. Cook pasta according to package directions to al dente. Drain pasta, add sauce and garnish with Romano cheese and fresh chopped parsley. To make meatballs: Combine all ingredients. Do not overwork the meatballs. Roll using a 2-inch ice cream scoop. Add to red sauce.

Yield: 8 servings. 




Around The Web