Italian Spaghetti Sauce with Meatballs
The main dish for this South Arm Community Kitchen is Italian Spaghetti Sauce with Meatballs.
- 1 pound lean ground beef
- 1 cup fresh bread crumbs
- 2 tablespoons freshly chopped parsley
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, minced
- 1 egg, beaten
- salt and pepper to taste
- 3/4 cup chopped onion
- 5 cloves garlic, minced
- 1/4 cup olive oil
- 2 x 28 ounce cans diced tomatoes
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 bay leaf
- 2 teaspoons chopped basil
- 1/2 teaspoon ground black pepper
- crushed pepper flakes, optional
P/S: the ground beef was missing from the photo as it was in the fridge when I took the photo
|In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan cheese, 1/4 teaspoon black pepper, garlic and egg.
|Form into 1-inch diameter meatballs.
|We brown the meatballs in the oven, at 375F for 10 to 15 mins. Alternatively, you can brown them on the stove top in a frying pan.
|In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent.
|Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer for 15 minutes.
|Stir in the meatballs and 1/2 teaspoon pepper.
|Stir in the basil and simmer for 30 minutes.
|Meanwhile, cook pasta as per instruction on package.
|Serve the meatballs and sauce over drain spaghetti. Top with more Parmesan cheese.
You can spice up the spaghetti with crushed pepper flakes.