Blue-Ribbon Italian Sauce
Recipe from Midwest Living

Give this rich tomato sauce plenty of time to simmer so the flavors develop. Add the homemade meatballs for a true Italian meal.

Blue-Ribbon Italian Sauce

by 5  people

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  • 1  15  ounce can 
    tomato sauce
  • 2  6  ounce can 
    tomato paste
  • 2   cups 
  • 1   
    clove garlic, minced
  • 1/4  cup 
  • 1   
    medium potato, peeled and quartered
  • 3/4  teaspoon 
  • 3/4  teaspoon 
  • 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.
In a large bowl combine eggs, soft bread crumbs, Parmesan, dried parsley, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Add beef and mix well. Shape into 12 large meatballs.
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.
Nutrition information
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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