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Typical tomato-based spaghetti sauce, but it is sooo much better than prepared sauce, still very easy to make. The meatballs are the only time-consuming part and they need to simmer in the sauce all day to be exceptional. This recipe was given to me 10 years ago by my mother
- 1 1⁄2 lbs ground round
- 3 slices of slightly stale bread, crumbled
- 1 egg
- 1⁄4 cup water
- 3 tablespoons parmesan cheese (grated)
- 2 tablespoons dried parsley
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon dried oregano
- 1 medium onion, minced
- 1 medium garlic clove, minced
- 2 tablespoons olive oil
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 14 1⁄2 ounces tomato sauce
- 1 cup water
- 2 tablespoons parsley
- 1 teaspoon of basil salt (dried)
- 1 teaspoon sugar
- 1⁄4 teaspoon pepper
- 1⁄4 cup dry red wine (optional)
- Preheat oven to 350 degrees.
- Mix all ingredients for meatballs, shape into walnut-sized balls and place on oil-sprayed baking sheet.
- Bake 30 min (turning halfway).
- While meatballs are baking saute' onion and garlic in oil until transparent about four minutes.
- Combine all the ingredients into either a crockpot (if simmering all day, recommended)or a stockpot, along with sauteed' mixture.
- Once meatballs are done ensure the grease is drained and discarded, then add the Meatballs.
- Once ready to serve prepare with your favorite pasta, however thin or standard spaghetti is the best noodle.