Italian Spaghetti With Meatballs
photo by Caroline Cooks
- Ready In:
- 2hrs 45mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
-
Sauce
- 2 (1587.57 g) can whole tomatoes
- 2 (680.38 g) can tomato paste
- 6 garlic cloves
- 14.79 ml fresh basil
- 4.92 ml fresh basil
- 9.85 ml salt
- 9.85 ml oregano
- 2.46 ml cayenne pepper
-
Meatballs
- 907.18 g lean ground beef or 907.18 g turkey
- 1 egg
- 118.29 ml dried breadcrumbs
- 118.29 ml parmesan cheese
- 59.14 ml milk
- 2 minced garlic cloves
- 4.92 ml salt
- 14.79 ml pepper
- 14.79 ml fresh basil
directions
-
Sauce:
- Pour one can whole tomatoes and one can tomato paste in to a food processor. Add all spices and blend until smooth.
- Pour this in to a large pot (I use a 10 qt to be sure there's plenty of room).
- Process remaining tomatoes and paste until smooth and add to pot. Add somewhere between 6 and 10 cups of water until the sauce has a loose, but not watery, consistancy. This will be the key to your sauce's thickness later.
- Bring sauce to a boil and then simmer (the longer the better, but at least 2 hours). Once your pot is simmering, drop in your raw meatballs, one at a time and gently. Stir regularly, always from the bottom.
-
Meatballs:
- Mix all ingredients together and form in to small balls, no bigger than a golf ball. Drop in sauce gently after it has started its simmer.
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Reviews
-
The sauce is a great basic spaghetti sauce. Made it in the crock pot to simmer longer for full flavors blending. When the sauce was up to full simmer(I thought), I dropped the meatballs in...oooppps, they fell apart. So, I just scrambled them into into the sauce. Still delicious! Made for the Crock pot event in Cooking Photos.