Tomato Sauce & Meatballs
Tina's modified recipe, passed down through generations. It can easily be modified to accommodate fresher ingredients or vegetarian cooking."It was delicious, surpassing our first attempt at a sauce (the canned goods helped with the consistency!)" - brianpilchik
Yield: 16 Servings Ready in 4 hours
3 people trying soon
Verified by twojocks
|28 ozCrushed Tomatoes; (e.g. San Marzano)|
|28 ozTomato Puree; (e.g. San Marzano)|
|1 Onion; large, chopped finely|
|Salt; to taste|
|2 teaspoonsFresh parsley; chopped finely|
|Sugar; "a little bit"|
|2-3 poundsGround Beef|
|1/2 cupBreadcrumbs; Italian|
|Fresh parsley; chopped finely|
Tomato Sauce & Meatballs Preparation
Mix ground beef, breadcrumbs, parsley, eggs, garlic salt, and pepper thoroughly. Optionally, use oregano, milk, and a little grated cheese. Form into balls and place on greased baking tray. Place into oven at 400 degrees until brown (don't worry, we'll cook them longer in the sauce). This should cook no more than 30-40 minutes.
Italian Hot Sausage
Prepare the Italian sausage by placing in 400 degree oven until brown.
Mix cans of tomato products in large pot. Then use a little water to get everything out of the cans, and dump the water into the pot, too (no more than half-fill the cans with water). Mix in remaining ingredients. Optionally, add grated cheese.
Simmer uncovered for 3 hours. Add meat to sauce when meat is ready; it will simmer with the sauce.
Optionally, substitute 1 can crushed tomatoes and 1 can tomato puree with fresh tomatoes. Peel and remove seeds from roughly 16 plum (Roma) tomatoes. Mash 1 and 1/2 cups of tomatoes ("crushed") and put the remainder in a blender (puree). Add to sauce.
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Tomato Sauce & Meatballs Reviews
It was delicious, surpassing our first attempt at a sauce (the canned goods helped with the consistency!)
8 months, 2 weeks, 3 days, 20 hours, 4 minutes ago
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