Yesterday was Becca's Sweet Sixteen Birthday. I still can't believe my little girl is 16!
|Becca and Me!|
My Sauce is really easy, and delicious, and I bake my Meatballs now, so much easier than frying them. I just started doing it this way this past year, and honestly won't go back to frying! Enjoy the recipe.
Italian Sauce with Meatballs
3 cans crushed tomato's (I like Redpack, Tuttirusso, or Contadina)
1 onion minced
1 clove of garlic minced or 2 tsp powder garlic
1/2 cup of fresh parsley minced
1/4 cup of fresh basil
salt and pepper to taste about 2 tsp salt and 1 tsp pepper
2 TBS olive oil
2 TBS sugar (YES I use sugar to cut down on the acidity)
2 tsp Italian Seasoning
1/2 cup Parm cheese
In a big stock pot, heat up and add the olive oil, and saute the onion on medium heat, then add the garlic, but lower the heat cause you don't want to burn the garlic, nothing like burnt garlic! Add the tomato's, careful they splash, rinse each can out with a little water, about 1/4 cup, just to get all the sauce out, add the parsley, basil, salt, pepper, sugar, parm cheese and italian seasoning. Stir with a WOODEN SPOON, I always use a wooden spoon when making homemade sauce..... bring to a boil and immediately turn down to simmer. Cook uncovered or with the lid on but not all the way, so the seam can escape, and the sauce thickens.
Now make the meatballs!
2 pounds chop meat (85% lean would do)
1 cup seasoned bread crumbs
1/4 cup milk
3 TBS fresh parsley
1 TBS fresh basil
2 tsp dried oregano
2 tsp. powder garlic
2 tsp. italian seasoning
2 tsp salt
1 tsp pepper
1/4 cup Parm cheese
Mix together with your HANDS......YES... you need to do this with your hands!Roll into medium size balls. Line a cookie sheet with foil, or I still use my cast-iron skillet even for baking meatballs, and spray with cooking spray so the meatballs don't stick, cause they will.
Bake in a 350 oven for about 15 mins, until they are nicely browned.
Add them to the already simmering sauce.
Cook for 3 hours on simmer, or all day if you have that time.....uncovered.....yes uncovered, or if the tiny spattering of sauce on your stove bothers you, then put the lid on, but not all the way, you need the sauce to thicken and with the lid on, it will not thicken. Serve with any kind of pasta you desire, and use the leftovers for homemade pizza......