Homemade Spaghetti Sauce with Meat-a-balls

Saturday, September 24, 2011

Almost had a finished post only to accidentally hit something and delete the whole thing? Ahhhhh!
Yep, just happened to yours truly.
Grumpy gills, right here.

Instead of retyping what promised to be a great post (seriously y'all missed out), I'm just going to stick to the bare bones.
Sorry. I just don't have the time...ok, or the patience.

Today is another recipe day.  It's chilly here and I decided to make homemade spaghetti and meatballs last night because it's one of my favorite comfort foods.  This recipe is a great base for any red sauce so feel free to adjust it to suit your preferences or tastes.  It does take a lot of time, but it's not difficult (you can even adjust this to a crock-pot).

Remember: Don't be intimidated by making your own sauce. You can do it and I hope this simple recipe gives you a great start.

Homemade Spaghetti Sauce
Makes 14-18 servings (it makes a LOT...I usually freeze half of the sauce to use later)
Prep-time: 15 min
Cook time: 4-6 hours on stove top
  • 3 (29oz) cans Hunts tomato sauce
  • 1 (29oz) can tomato puree
  • 1 (6oz) can tomato paste
  • 1 Tbsp parsley
  • 1 Tbsp oregano
  • 3 bay leaves, whole
  • 1 Tbsp Italian seasoning
  • 1 Tbsp basil
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • 4 or 5 garlic cloves, whole
Combine all ingredients in a large saucepot on low heat. After cooking for at least 1 hour, taste and adjust seasonings if desired.  Cook for 4-6 hours.  About 30 min before serving cook pasta of your choice according to package directions. Using a ladle, spoon desired amount of sauce over cooked pasta (you will have LOTS of extra sauce...I usually separate it into another container and freeze it for another day when I don't want to make it.) Remove garlic and bay leaves before serving.

Dump all the ingredients in the stockpot.

Stir together....and wait.

(This is where we're heading)

But we've got a meat-a-ball to make first......

10 servings
Prep-time: 20 min
Cook time: 3.5 hours
  • 1 lb organic lean ground beef
  • 1/2 c breadcrumbs
  • 1/4 c milk
  • 1/4 c grated parmesan cheese
  • 1 Tbsp parsley
  • 1 Tbsp oregano
  • 1 and 1/4 tsp Worchestire sauce
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp fresh ground pepper
Mix all ingredients in a large bowl by hand. Roll meatballs to about the size of golfballs. Drop raw meatballs into sauce. Simmer for at least 3 hours.


raw meatball.

Plunk those babies in the sauce and let them cook.
The sauce gets the great meaty flavor. The meat gets all the saucy flavor.

Do not sir for at least 1 hour to give the meatballs time to firm so they won't fall apart.

Now we savor.
 (I likey the parmesan)

1 comment:

  1. Homemade sauce and meatballs is so worth the effort. You've reminded me to make another go of it now that cooler weather is near! Thanks for your inspiration! Your recipe looks delicious!


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