Italian Spaghetti Sauce with Meatballs

This is a recipe that has been passed down in my family for more years than I can remember. It is wonderful to eat and make. It also freezes very well.

Ingredients -

MEATBALLS
1 Pound Lean Ground Beef
1 Cup Fresh Bread Crumbs
1 Tablespoon Dried Parsley
1 Tablespoon Parmesan Cheese, grated
1/4 Teaspoon Fresh Ground Black Pepper
1/8 Teaspoon Garlic Powder
1 Egg, beaten

SAUCE
3/4 Cup Red Onion, chopped
5 Cloves Garlic, minced
1/4 Cup Extra Virgin Olive Oil
2 Cans Whole Peeled Tomatoes, (28 ounce)
2 Teaspoons Sea Salt
1 Teaspoon White Sugar
1 Bay Leaf
1 Can Tomato Paste, (6 ounce)
3/4 Teaspoon Dried Basil
1/2 Teaspoon Fresh Ground Black Pepper

Preparation:

1. Combine the bread crumbs, parsley, ground beef, Parmesan, 1/4 teaspoon black pepper, beaten egg and garlic powder.

2. Mix well and form into 12 balls.

3. Store, covered, in refrigerator until needed.

4. Saute the onion and garlic in olive oil in a large saucepan over medium heat until onion is translucent.

5. Stir in the tomatoes, sugar, bay leaf and salt.

6. Cover, reduce heat to low, and simmer for 90 minutes.

7. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Cooking Tip

Pasta Tip

Bring water to a fast boil, and keep the temperature at high heat after adding pasta. The boiling hot water cooks the pasta properly.

Cooking Tip

Pasta Tip

If you add salt to the pasta water before it comes to a boil, you run the risk of marring stainless-steel pots. Always add a teaspoon or two of sea or kosher salt, after the water has been boiled.