Ben's Italian Spaghetti Sauce and Meatballs
By RoketJSquerl
"This sauce came from a good friend's Italian Mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both Spaghetti and Lasagna. Pssst...the secret is the sugar!"
Make this recipe with ground beef in the sauce and no meatballs, OR make the sauce with no meat and serve with meatballs instead, your choice.
- 8
Ingredients
- Spaghetti Sauce:
- 28 Ounces Stewed Tomatoes
- 28 Ounces Crushed Tomatoes
- 1 Pound Lean Ground Beef
- 2 Each Onions, chopped
- 2 Each Green Peppers, chopped
- 5 Cloves Garlic, chopped
- 1 Tablespoons Sugar
- 1 Tablespoon Dried Basil
- 1/2 Teaspoon Dried Oregano
- 1/4 Cup Fresh Parsley, , chopped
- 2 Each Bay Leaves
- Salt, and pepper to taste
- 1 Pound Spaghetti, Cooked
- Meatballs:
- 1 Large Egg
- Coarse Salt and Pepper
- 1 Medium Onion, minced
- 6 Cloves Garlic, minced
- 1/2 Cup Bread Crumbs
- 3/4 Cup Parmesan Cheese, grated, plus more for serving
- 8 Ounces Ground Beef, or turkey
- 8 Ounces Ground Pork
- 1 Teaspoon Italian Seasoning
- 2 Tablespoons Olive Oil
Preparation
Step 1
1. Fry the bacon and onions until cooked, about 6 minutes. Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the peppers, and garlic. Pour in tomatoes, and reduce heat. Add sugar, basil, bay leaves and oregano, and simmer about 40 minutes. Remove bay leaves. add chopped parsley and season with salt and pepper before serving.
2. If making meatballs, leave out ground beef in the sauce recipe. In a large bowl, whisk together egg, 1/4 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in the onion and garlic. Add breadcrumbs, cheese, pork, turkey, and Italian seasoning. Mix gently. Form into 16 balls.
Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add half the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining tablespoon oil; remove meatballs.