Here is her pasta meat sauce recipe. The flavors are very subtle, and it takes a few seconds to get the full gist of it. It's been a success everywhere I've made it.
SPAGHETTI AND MEATBALLS
Sauce
2 tbsp oil
4 slices onion
2 tbsp tomato paste
2 tbsp water
clove garlic
1 can tomato puree (Avoid Progresso because it's too watery.)
3/4 can water
1 tsp salt
pepper
3 tsp sugar
Meatballs
1 lb round sirloin
1 cup Italian breadcrumbs
1 tbsp grated Romano
1 egg
1 tbsp chopped parsley
clove garlic
1/4 tsp salt
pepper
1 tsp oil
Combine all the ingredients for meatballs except the breadcrumbs, and mix thoroughly. Add the breadcrumbs a little at a time. With moistened hands, shape the meat mixture into balls.
Put a small amount of oil in a skillet, heat, and saute meatballs, turning until they take on a tan color. Do not brown them because it makes a hard meatball. Remove and add to the spaghetti sauce at beginning of the simmering stage.
Brown the onions in oil and discard. (You just want the caramelized sugars from the onions, not the onions themselves.) Add the tomato paste and water, then stir. Add the tomato puree, water, crushed garlic and spices. Heat to boiling, then lower the flame, add the meatballs and simmer for 1-1/2 hours.
OH MY GOSH!!!!
I’ve never made homemade spaghetti and meatballs!
I always wanted to be Italian!!!
Thank you so much!
Does it freeze well, too?
Copied and saved! I can’t wait to try it.
Oh my gosh. This is so close to my recipe. Although I use crushed tomatoes, a hair more paste and a teaspoon of crushed red peppers. So many people are amazed at the sugar. I have been questioned on that. I will try yours for another variation. Thanks!