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.
Ingredients
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1 15-ounce cantomato saucesee savings
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2 6-ounce canstomato pastesee savings
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2 cupswatersee savings
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1 clovegarlic, mincedsee savings
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1/4 cupsugarsee savings
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1 mediumpotato, peeled and quarteredsee savings
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3/4 teaspoonsaltsee savings
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3/4 teaspoonpeppersee savings
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2beaten eggssee savings
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1/2 cupsoft bread crumbssee savings
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1/4 cupParmesan cheesesee savings
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1/4 teaspoondried parsleysee savings
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1 poundlean ground beefsee savings
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1/4 cupolive oil or cooking oilsee savings
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Hot cooked spaghettisee savings
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Shredded Parmesan cheese (optional)see savings
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Directions
1.
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.
2.
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.
3.
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.
4.
Mash the potato in the sauce and add meatballs. Serve over hot cooked spaghetti. Sprinkle with finely shredded Parmesan, if you like. Makes 6 servings.
Nutrition Note
To reduce the sodium, omit the salt in the sauce and use reduced-sodium tomato products.
Nutrition information
Per serving: Calories 430, Total Fat 15 g, Cholesterol 122 mg, Sodium 800 mg, Carbohydrate 48 g, Fiber 4 g, Protein 26 g.
Percent Daily Values are based on a 2,000 calorie diet
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