I wanted a really great sauce and found this one on Allrecipes where it is highly rated. And rightly so...just try it and find out for yourself! If desired you could add some red wine to the sauce, but first make it as given. The meatballs are a little dry when made with lean ground beef. To counteract that, either use 2 eggs or add 1/2 c. milk when making them. I do add 1/2 tsp. oregano for more flavor. If you like, you may bake the meatballs and add to the sauce.

Ingredients

6 serv.

Sauce
chopped onion3⁄4 cup
garlic cloves, minced↗5
olive oil↗1⁄4 cup
(28 ounce) cans whole canned tomatoes2
salt↗2 teaspoons
sugar↗1 teaspoon
bay leaf↗1
(6 ounce) can tomato paste↗1
dried basil↗3⁄4 teaspoon
ground black pepper↗1⁄2 teaspoon
Meatballs
lean ground beef↗1 lb
fresh breadcrumb↗1 cup
dried parsley↗1 tablespoon
tablespoon grated parmesan cheese1
teaspoon black pepper↗1⁄4
teaspoon garlic powder↗1⁄8
egg, beaten↗1

Step-by-step instructions

1
First make the meatballs.
2
In a medium bowl, combine the ground beef, bread crumbs, parsley, Parmesan cheese, pepper, garlic powder and beaten egg.
3
Combine well and form into 12 balls. Store covered in refrigerator until needed. Note: I remove them 1/2 hour before adding to the sauce.
4
In a large saucepan over medium heat, saute' onion and the minced garlic in olive oil until the onion is transparent and you can smell the garlic.
5
Stir in tomatoes, salt, garlic, sugar and bay leaf. Cover and reduce heat to low; simmer for 90 minutes.
6
Stir in tomato paste, basil, pepper and meatballs, if using them.
7
Simmer 30 minutes more. Remove bay leaf before serving over your cooked spaghetti.
8
Enjoy!

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App