Ingrédients pour Kittencal's Italian Tomato Pasta Sauce And Parmesan Meatballs
- Meatballs
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- Garlic Cloves
- 1 bay leaf
- Dried Oregano
- Dried Basil
- 1 teaspoon salt (plus more to taste)
- Fresh Ground Black Pepper
- Crushed Red Pepper Flakes
- 2 tablespoons tomato paste
- Dry Red Wine
- Crushed Tomatoes
- 1 (28 ounce) can diced tomatoes
- Sugar
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Comment préparer Kittencal's Italian Tomato Pasta Sauce And Parmesan Meatballs
- Prepare the meatballs according to your favorite recipe (or use recipe #150207).
- Transfer meatballs to a plate, cover with plastic wrap, and refrigerate until ready to use.
- Drain one (28 ounce) can of diced tomatoes in a strainer.
- Coat the bottom of a large, heavy-bottomed pot with 2 tablespoons of olive oil. Heat over medium heat.
- Sauté 1 medium yellow onion (chopped), 1 bay leaf, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes for 5-7 minutes, or until onions are translucent.
- Add 4 cloves garlic (minced).
- Cook, stirring, for 2 minutes.
- Add 2 tablespoons tomato paste.
- Mix well for 2 minutes until combined with the onion mixture.
- Add 1/2 cup dry red wine.
- Stir to combine.
- Add two (28 ounce) cans of crushed tomatoes and the drained diced tomatoes. Stir and bring to a gentle boil.
- Boil for 5-8 minutes, then reduce heat to low.
- Add uncooked meatballs to the sauce.
- Simmer uncovered on low heat for 3-5 hours, adding more salt to taste if needed.
- Skim off any fat that rises to the surface.
- Allow to cool to room temperature, then refrigerate for at least 1 day, or up to 4 days, before using.
- Use as desired and freeze leftovers in airtight containers for another meal. Reheat gently on the stovetop or in the microwave.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
33g
Fat
0g
Carbs
8g
