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4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1? teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes.
5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.
6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot.
7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1? cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 1 | ||
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Calories: 1536 | ||
Calories from Fat: 1257 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 139.6g | 186 % | |
Saturated Fat 65.7g | 329 % | |
Monounsaturated Fat 56g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 273.4mg | 84 % | |
Sodium 2057.7mg | 71 % | |
Potassium 608.7mg | 16 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 26.2g | ||
Protein 44.9g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1536
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