Recipe finder
Blue-Ribbon Italian Sauce
- Makes: 6 servings
- Prep 15 mins
- Cook 1 hr
Give this rich tomato sauce plenty of time to simmer so the flavors develop. Add the homemade meatballs for a true Italian meal.
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
- 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.
- 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.
- 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.
- Mash the potato in the sauce and add meatballs. Serve over hot cooked spaghetti. Sprinkle with finely shredded Parmesan, if you like.
Note
- To reduce the sodium, omit the salt in the sauce and use reduced-sodium tomato products.
Nutrition Facts
(Blue-Ribbon Italian Sauce)
Servings Per Recipe 6, sodium (mg) 800, fiber (g) 4, cal. (kcal) 430, pro. (g) 26, carb. (g) 48, Fat, total (g) 15, chol. (mg) 122