ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
This is a recipe I got from my mother years ago -- it's great.
Provided by Jeremy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 17
Steps:
- In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
- In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g
NANNY'S SPAGHETTI SAUCE
This is my Sicilian great-grandmother's recipe. I've never tasted better. Serve with meatballs and Italian sausage; it's also terrific as a marinara sauce.
Provided by MELHARVEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Yield 6
Number Of Ingredients 8
Steps:
- In a large skillet combine the crushed tomatoes, tomato paste, tomato sauce, garlic, sugar, vinegar, oregano and red pepper flakes. Stir all together and simmer over low heat for at least 30 minutes (for the best flavor). Stir frequently to prevent burning.
Nutrition Facts : Calories 96.8 calories, Carbohydrate 22.3 g, Fat 0.7 g, Fiber 5 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 787.9 mg, Sugar 8.6 g
NANA'S SPAGHETTI SAUCE AND MEATBALLS
This was my Mom's special "gravy" as we Italians call it Spaghetti Sauce. It has been passed down now for 60 years and is still a favorite among my family.
Provided by Barbie Knowles
Categories Other Sauces
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Prepare hamburg, add chopped Garlic, Parmagian Cheese, Salt, Pepper, 3 eggs, 1/4 cup of Italian bread crumbs and one slice of italian bread dipped in milk (squeeze out excess) and mix in with hamburg. (remove your rings) Mix all together and form medium size balls. Set aside.
- 2. In large non-stick frypan add olive oil to cover bottom of pan and fry meatballs on low heat until both sides are browned. Put meatballs aside, disgard used oil.
- 3. In large non stick pot, put 4 tlbs of oilve oil on bottom of pan and brown garlic on low heat. Add 2 cans of Flotta Paste with equal amounts of water. Stir, cook till smooth. Add 1 can of Kitchen Ready Tomatoes (crushed) and 3/4 can of water. Add Bay leafs and pinch of salt and 1/4 tsp of sugar. Add meatballs gently and Simmer for 1 hour on low heat. You can add fresh chopped Mushrooms if you like. Do not boil.
- 4. Serve with your favorite Pasta! Manga!
NANNA'S ALL DAY SPAGHETTI SAUCE WITH MEATBALLS
Steps:
- To a large Dutch Oven or stock pot add olive oil and saute 2/3 onion and garlic. Add and brown pork bones and chicken thighs, add 3 cans tomatoes and tomato paste. Fill each can with water and add to sauce. Add bay leaves, basil, mushrooms and meatballs bringing sauce to a boil and lowering to a simmer, uncovered for the day. MEATBALLS: Combine ground beef, parmesian cheese eggs, bread crumbs and parsley to form mixture. Shape into meatballs and add RAW to sauce, allowing to cook in sauce. Bring sauce to a boil and then allow to simmer uncovered. Cook for approximately 6 hours. Sauce will thicken and meatballs will cook and remain moist. Boil 1 lb.pasta of choice in 6 quart pot of salted water until al dante, drain well and place on large platter or in large pasta bowl. Cover with sauce, mixing slightly, arrange meats along the edge or in a separate bowl. Serve spare sauce in separate bowl to add at table. Serve parmesian cheeese also at table.
NONNA'S TRADITIONAL MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h15m
Yield about 25 meatballs
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Combine the ground beef and ground pork in a large bowl. Set aside.
- In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
- Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
- With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
- Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
- Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
- Preheat the oven to 425 degrees F.
- In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
- Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.
SPAGHETTI AND MEATBALLS
Steps:
- For the meatballs: Preheat the oven to 425 degrees F.
- Combine the bread with the milk in a large bowl. Let soften for about 1 minute, then mash to a paste with a fork. Add the beef, pork, egg, Worcestershire, granulated garlic, granulated onion, 2 tablespoons pecorino, 2 teaspoons salt and 1/2 teaspoon pepper. Mix until well blended. Form into twelve 2-inch balls (about 1/4 cup each) and place on a plate or tray.
- Heat the olive oil in a large skillet over medium heat. Sear the meatballs on all sides until a crust forms, about 2 minutes per side. Transfer to a baking dish.
- Bake until cooked through, 20 to 25 minutes.
- For the pasta and sauce: In a large pot, cook the spaghetti according to package directions. Drain and set aside.
- To a pan over medium heat, add the olive oil, tomatoes, broth, butter, and basil and parsley. Simmer until the tomatoes are soft, 4 to 5 minutes. Add the pecorino to help thicken the sauce, and season with a pinch of salt and pepper. Stir in the cooked pasta and top with the meatballs. Garnish with some more pecorino and basil-parsley mix.
SPAGHETTI 'N' MEATBALLS
Meatballs can dress up any purchased spaghetti sauce for a fast supper with real homemade appeal-and very little effort. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a saucepan, combine spaghetti sauce and meatballs; cover and simmer for 15-20 minutes or until the meatballs are heated through. Serve with spaghetti; top with Parmesan cheese if desired.
Nutrition Facts : Calories 426 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 897mg sodium, Carbohydrate 64g carbohydrate (14g sugars, Fiber 5g fiber), Protein 24g protein.
GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.
Provided by cherbear
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 8h
Yield 12
Number Of Ingredients 21
Steps:
- Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
- Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
- Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
- Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.
Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g
MEATBALLS WITH SPAGHETTI SAUCE
"A friend gave me the recipe for this traditional favorite. It's her Italian mother-in-law's recipe from the old country, and it tastes wonderful," writes Denise Linnett of Picton, Ontario.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-3/4-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until a thermometer reads 160°; drain., Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce and paste, water, parsley, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. , Add meatballs to sauce; simmer 5 minutes longer or until heated through. Serve with spaghetti.
Nutrition Facts : Calories 544 calories, Fat 24g fat (8g saturated fat), Cholesterol 186mg cholesterol, Sodium 1445mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 9g fiber), Protein 37g protein.
MEATBALL SPAGHETTI SAUCE
Tasty seasoned meatballs simmered in a flavorful red sauce. For a creamier sauce, substitute milk for the water.
Provided by CRYSTELLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h30m
Yield 6
Number Of Ingredients 19
Steps:
- To make meatballs: Combine in a bowl ground beef, bread crumbs, milk, egg, garlic, onions, salt, parsley and pepper; mix well. Roll into 1 inch balls and set aside.
- Heat oil in large skillet over medium heat; add meatballs and cook gently so they stay whole and are lightly browned.
- To make the sauce: Mix together tomato soup, water, lemon juice, salt, parsley, basil, sage, thyme and cayenne pepper in a large saucepan, add meatballs and simmer for 1 hour.
Nutrition Facts : Calories 375 calories, Carbohydrate 32.3 g, Cholesterol 78.9 mg, Fat 18.9 g, Fiber 1.9 g, Protein 19.9 g, SaturatedFat 5.8 g, Sodium 1432.9 mg, Sugar 11.4 g
JANSEN'S SPAGHETTI SAUCE AND MEATBALLS
I usually spend an afternoon preparing this and freeze leftovers in batches because it's that good. It will easily feed six or you can cut the entire recipe in half. Serve over your favorite spaghetti.
Provided by Jansen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h15m
Yield 6
Number Of Ingredients 23
Steps:
- For the sauce, combine the chopped tomatoes, 2 cans tomato paste, tomato sauce, 4 teaspoons oregano, 2 teaspoons parsley, basil, 2 teaspoons sugar, salt, 6 cloves garlic, olive oil, and red wine in a large, heavy pot. Cover, and cook over medium heat until bubbling. Uncover, reduce heat to low, and simmer for at least one hour, stirring often.
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with non-stick cooking spray.
- Combine the meatloaf mix, corn flakes, eggs, 3 garlic cloves, Parmesan cheese, 3 tablespoons tomato paste, 2 teaspoons dried oregano, 2 tablespoons dried parsley, 1 tablespoon sugar, garlic salt, nutmeg, and black pepper in a large bowl. Mix well with a large fork. Form the meat mixture into 1 1/2 inch firm balls. Place the meatballs on the prepared pan.
- Bake meatballs until browned and cooked though, about 20 to 30 minutes. Drop cooked meatballs into hot spaghetti sauce, and serve immediately.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 40.2 g, Cholesterol 148.4 mg, Fat 18.5 g, Fiber 7.6 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 1849 mg, Sugar 21.8 g
ALL DAY SPAGHETTI AND MEATBALLS
This recipe requires a full day of cooking but the effort is worth it. My mom got this recipe over 50 years ago from an Italian friend. The baking soda is the secret ingredient to making this recipe a success so don't eliminate it. When finished, it can almost be eaten with a fork. I quadruple the recipe so I have some to freeze.
Provided by Sunniland
Categories Spaghetti
Time 5h15m
Yield 2 quarts, 4 serving(s)
Number Of Ingredients 20
Steps:
- Mix all meatball ingredients, roll in to balls and brown in skillet. Cool and refrigerate until 1 hour prior to serving. Olive oil may be needed to brown these if using very lean beef.
- In the skillet, add chopped onions and cook until tender but not soft.
- Add garlic and can of tomatoes. If using whole tomatoes, I mash them briefly in the skillet with a potato masher.
- Cook until mixture comes to a boil.
- Put in to a large dutch oven or sauce pan.
- Add remaining ingredients except for baking soda, parmesan cheese, olive oil, salt and pepper.
- Bring to a quick boil and immediately reduce the heat to medium low as this sauce will burn.
- Add a pinch of baking soda, stir well and allow to simmer uncovered for 2 hours.
- Taste the sauce for acidity. If acid level (or tang) is still high, add another pinch of baking soda and stir well. At this point do not taste the sauce as all you will taste is baking soda.
- Cook two more hours.
- Stir occasionally to prevent sticking. If needed, add a small amount of olive oil.
- Eventually, you will start seeing the sauce getting darker around the edges of the pan. At this point you can season with salt and pepper and add the cooked meatballs.
- Cook one additional hour.
- One half hour prior to serving, stir in the parmesan cheese. This will thicken the sauce quickly.
- This sauce is best served the next day.
Nutrition Facts : Calories 445.3, Fat 24.9, SaturatedFat 10.4, Cholesterol 135.7, Sodium 953.1, Carbohydrate 26.2, Fiber 5.2, Sugar 14.5, Protein 30.9
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