Blue-Ribbon Italian Sauce
Give this rich tomato sauce plenty of time to simmer so the flavors develop. Add the homemade meatballs for a true Italian meal.
Recipe from Midwest Living
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)
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.
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.
To reduce the sodium, omit the salt in the sauce and use reduced-sodium tomato products.
Per Serving: cal. (kcal) 430, Fat, total (g) 15, chol. (mg) 122, carb. (g) 48, fiber (g) 4, pro. (g) 26, sodium (mg) 800, Percent Daily Values are based on a 2,000 calorie diet
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