Kittencal's Italian Tomato Pasta Sauce And Parmesan Meatballs Recipe

Experience the magic of a truly authentic Italian tomato sauce! This recipe unlocks the secret to deep, rich flavor: slow cooking and time. Our method involves a long simmer, followed by refrigeration to allow the flavors to meld and intensify. The longer it rests (up to 4 days!), the better it gets! This generous recipe makes enough for multiple meals – freeze the leftovers for quick and easy future feasts. Prepare to be amazed by the depth of flavor in this incredible sauce, perfect for your favorite pasta and meatballs. Get ready to make this again and again!

Prep Time 30 mins
Cook Time 210 mins
Calories 116.3 kcal
Protein 10g
Rating 4.7 (73 Reviews)
Kittencal's Italian Tomato Pasta Sauce And Parmesan Meatballs 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kittencal's Italian Tomato Pasta Sauce And Parmesan Meatballs

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How to Make Kittencal's Italian Tomato Pasta Sauce And Parmesan Meatballs

  1. Prepare the meatballs according to your favorite recipe (or use recipe #150207).
  2. Transfer meatballs to a plate, cover with plastic wrap, and refrigerate until ready to use.
  3. Drain one (28 ounce) can of diced tomatoes in a strainer.
  4. Coat the bottom of a large, heavy-bottomed pot with 2 tablespoons of olive oil. Heat over medium heat.
  5. 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.
  6. Add 4 cloves garlic (minced).
  7. Cook, stirring, for 2 minutes.
  8. Add 2 tablespoons tomato paste.
  9. Mix well for 2 minutes until combined with the onion mixture.
  10. Add 1/2 cup dry red wine.
  11. Stir to combine.
  12. Add two (28 ounce) cans of crushed tomatoes and the drained diced tomatoes. Stir and bring to a gentle boil.
  13. Boil for 5-8 minutes, then reduce heat to low.
  14. Add uncooked meatballs to the sauce.
  15. Simmer uncovered on low heat for 3-5 hours, adding more salt to taste if needed.
  16. Skim off any fat that rises to the surface.
  17. Allow to cool to room temperature, then refrigerate for at least 1 day, or up to 4 days, before using.
  18. 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

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Low Protein Healthy Sauces Main Dish Condiments Etc Beef Vegetables European Low Fat Italian Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Ground Beef Low In Something Meat Tomatoes 4 Hours Or Less