Meatballs and Red Sauce
"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."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 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
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
