Italian Meatballs and Pasta Sauce
Recipe: #11027
November 06, 2013
Categories: Sauce, Tomato/Red Sauces, Ground Beef, Italian, Fathers Day, Game/Sports Day, Sunday Dinner, Beef Dinner, Italian Dinner, Ground Beef Dinner, more
"This is very easy. I use an enameled cast iron dutch oven for the sauce."
Original is 5 servings
Ingredients
- MEATBALLS
-
-
-
-
-
-
-
-
-
- SAUCE
-
-
-
-
-
Nutritional
- Serving Size: 1 (511.4 g)
- Calories 502
- Total Fat - 24.8 g
- Saturated Fat - 7.8 g
- Cholesterol - 157.4 mg
- Sodium - 945.9 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 5.9 g
- Sugars - 16.4 g
- Protein - 36.9 g
- Calcium - 119.4 mg
- Iron - 6.2 mg
- Vitamin C - 23.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Make sauce;
Step 2
In a heavy dutch oven, add approx 2 Tb of olive oil, saute onion, over medium-high heat, until browned and translucent.
Step 3
Add the wine to the pan and scrape up the bits.
Step 4
Add the canned tomatoes and canned sauce.
Step 5
Simmer on low.
Step 6
Make meatballs;
Step 7
Mix all of the ingredients together, except the olive oil-check the consistency of the meatball- the meat should hold together easily but not be too dry.
Step 8
If dry, add a bit of olive oil.
Step 9
If too wet, add a small amount of bread crumbs.
Step 10
Make meatballs of any size you wish and set aside.
Step 11
In a heavy saucepan, heat approx 4 Tb of olive oil over medium. When hot, add your meatballs and saute until browned on all sides. When the meatballs are cooked through and firm, add to the simmering sauce. De-glaze the meatball pan with a bit of additional wine and add the browned bits to the sauce as well.
Step 12
Let the meatballs and sauce simmer for at least 45 minutes more.
Step 13
Serve over cooked pasta.
Tips
No special items needed.
0 Reviews
You'll Also Love
