Prep 10 mins
Cook 20 mins
Use your own frozen meatballs or there are some nice ones in the super market. Canned whole tomatoes could also be used, but this recipe was my way of using up a garden tomato that was slightly past it's slicing prime. The alcohol in the wine brings out hidden flavors in the tomato, but you can leave that out if you wish. Cooking is a Creative Sport.
- 6 frozen meatballs
- 1 medium tomatoes
- 1 (8 ounce) can tomato sauce
- 4 ounces red wine
- 1⁄2 cup onion, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon olive oil
- Cut an X into the bottom of the tomato, plunge into boiling water for 30 seconds, remove and peel off the skin. Rough cut into small chunks.
- Saute the onions in the butter and olive oil until translucent. Add all of the remaining ingredients and simmer uncovered for twenty minutes.
- Serve over cooked pasta of your choice.
Excellent sauce recipe that my whole family enjoyed to the max! I made my own meatballs, but that only made it better! I plan to make this sauce for my lasagna too!
Five stars! This was absolutely the best from-scratch sauce recipe that I have come across. I did make one change and that was to fry 3 pieces of italian sausage before adding the onions. The flavor of the italian sausage make it really good. But, even without the sausage it was very good. It was also easy to put together. We loved the diced tomato in it because it gave texture and fresh taste to the sauce. Thanks! We definitely will make this again.