Mashed Meatball Pasta Sauce
"An old family recipe, makes something like 10 servings if tossed with mostaccoli, with a pound of ground beef. Cheap, copious cooking at its best!"
- Ready In:
- 2hrs 20mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 1 lb ground beef
- 3⁄4 cup breadcrumbs
- 1⁄2 cup grated parmesan cheese
- 2 garlic cloves, squished (or more)
- parsley
- 1⁄2 teaspoon oregano
- salt and pepper
- 1 egg, beaten
- 1⁄2 cup chopped onion (or more)
- 2 cups chopped tomatoes, 1 lb can
- 2 (6 ounce) cans tomato paste
- 1 teaspoon sugar
- 2 cups water, may need to add more
- 1⁄4 teaspoon oregano
- salt
directions
- Combine the first 8 ingredients, beef to egg and brown in a pot, stir constantly, it will stick a bit because of the cheese, but it will come up again when you add the water later. Cook and stir over medium heat.
- Add the rest of the ingredients and simmer for about 2 hours, covered the last hour.
- I needed to adjust the seasoning, it needed more salt than I had originally anticipated.
- Makes a lot and the sauce is supposed to be thick, add a bit of water as it is cooking if you feel the need.
- Cook pasta, I like mostaccoli, separately and toss with the sauce. This makes enough sauce for about 2 pounds of dry mostaccoli, or about 10 people. Freezes really well.
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