Ingredients for All Day Spaghetti And Meatballs
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- Not found in recipe
- Not found in recipe
- 1/2 teaspoon sugar
- 6 cloves garlic, minced (2 for meatballs, 4 for sauce)
- 1 large onion, chopped
- 1 teaspoon dried basil
- 3/4 cup grated Parmesan cheese (1/4 cup for meatballs, 1/2 cup for sauce)
- 2 tablespoons olive oil (plus 1 tablespoon if needed)
- 1/2 teaspoon salt and 1/4 teaspoon black pepper (for meatballs) plus salt and pepper to taste (for sauce)
- 1/4 teaspoon baking soda (plus 1/8 teaspoon if needed)
- Made from 2 lbs ground beef, 1/2 lb ground pork, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 1/4 cup chopped fresh parsley, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- 2 lbs ground beef
- 1 large egg
- 1/2 cup breadcrumbs
- 1 teaspoon dried oregano
- 1/2 lb ground pork
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28 ounce) can tomato purée
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How to Make All Day Spaghetti And Meatballs
- **Make the Meatballs:** In a large bowl, combine 2 lbs ground beef, 1/2 lb ground pork, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 1/4 cup chopped fresh parsley, 2 cloves garlic (minced), 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gently mix until just combined. Roll into 1-inch meatballs.
- **Brown the Meatballs:** Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, ensuring not to overcrowd the pan. Set aside and let cool completely. Refrigerate for at least 1 hour (or until ready to add to the sauce).
- **Sauté Aromatics:** In the same skillet, add 1 large onion (chopped) and cook until softened, about 5 minutes. Add 4 cloves garlic (minced) and cook for another minute until fragrant.
- **Build the Sauce:** Add one (28 ounce) can crushed tomatoes, one (28 ounce) can tomato purée, 1 (15 ounce) can tomato sauce, 1 teaspoon dried basil, 1/2 teaspoon sugar, 1/4 teaspoon red pepper flakes (optional). If using whole peeled tomatoes (28 ounces), roughly crush them with a potato masher before adding.
- **Simmer and Add Baking Soda:** Bring the sauce to a boil, then transfer to a large Dutch oven or pot. Reduce heat to medium-low. Add a pinch of baking soda (about 1/4 teaspoon), stir well, and simmer uncovered for 2 hours.
- **Adjust Acidity (Optional):** Taste the sauce. If it's too acidic, add another pinch of baking soda (1/8 teaspoon at a time), stirring well after each addition. Do not taste after adding baking soda directly.
- **Continue Simmering:** Continue to simmer uncovered for another 2 hours, stirring occasionally to prevent sticking. Add a tablespoon of olive oil if needed to prevent sticking.
- **Finish the Sauce:** The sauce will darken around the edges as it simmers. Season with salt and pepper to taste. Add the cooled meatballs to the sauce. Simmer for 1 additional hour.
- **Thicken and Serve:** About 30 minutes before serving, stir in 1/2 cup grated Parmesan cheese to thicken the sauce. Serve over your favorite spaghetti.
- **Enjoy!** This sauce tastes even better the next day!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
57g
Fat
52g
Carbs
8g
