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Blue-Ribbon Italian Sauce
Cook: 1 hr 20 mins
Ingredients
- 1 15 ounce can tomato sauce
- 2 6 ounce can tomato paste
- 2 cups water
- 1 clove garlic, minced
- 1/4 cup sugar
- 1 medium potato, peeled and quartered
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 2 beaten eggs
- 1/2 cup soft bread crumbs
- 1/4 cup Parmesan cheese
- 1/4 teaspoon dried parsley
- 1 pound lean ground beef
- 1/4 cup olive oil or cooking oil
- Hot cooked spaghetti
- Shredded Parmesan cheese (optional)
Directions
1. In saucepan, add tomato sauce, paste, water, garlic, sugar, potato, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Heat and stir until sugar dissolves. Bring to boiling. Reduce heat. Cover; simmer for 1 hour, stirring occasionally.
2. In a large bowl combine eggs, soft bread crumbs, Parmesan, dried parsley, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Add beef and mix well. Shape into 12 large meatballs.
3. Heat oil in a large nonstick skillet. Add meatballs. Cook over medium-low heat for about 20 minutes or until cooked through (160 degree F), turning meatballs occasionally to brown evenly.
4. Mash the potato in the sauce and add meatballs. Serve over hot cooked spaghetti. Sprinkle with finely shredded Parmesan, if you like.
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To reduce the sodium, omit the salt in the sauce and use reduced-sodium tomato products.
