Italian Spaghetti With Meatballs
photo by Caroline Cooks
- Ready In:
- 2hrs 45mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
-
Sauce
- 2 (28 ounce) cans whole tomatoes
- 2 (12 ounce) cans tomato paste
- 6 garlic cloves
- 1 tablespoon fresh basil
- 1 teaspoon fresh basil
- 2 teaspoons salt
- 2 teaspoons oregano
- 1⁄2 teaspoon cayenne pepper
-
Meatballs
- 2 lbs lean ground beef or 2 lbs turkey
- 1 egg
- 1⁄2 cup dried breadcrumbs
- 1⁄2 cup parmesan cheese
- 1⁄4 cup milk
- 2 minced garlic cloves
- 1 teaspoon salt
- 1 tablespoon pepper
- 1 tablespoon 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.