Recipe by Dave Dallas
A simple red sauce using tomato juice as it's base, adding garlic, Parmesan and meatballs and then simmered for hours. I often cheat and use precooked frozen Italian meatballs but if you are using your own, be sure to brown them in a skillet or in the oven before adding them to the sauce.
- 2 (46 ounce) cans tomato juice
- 2 large garlic cloves (minced)
- 1⁄3 cup parmesan cheese (shredded of grated)
- 1 1⁄2 lbs meatballs (frozen or homemade)