Kitten’s Pasta Sauce With Parmesan Meatballs

This makes a large amount of sauce so you can freeze for another meal, also plan ahead,  the sauce must be made 1-3 days ahead and refrigerated before using to blend and intensify the flavor, the meatballs may be baked in the oven before adding to the sauce

Servings 8

INGREDIENTS:

double recipe for my Parmesan meatballs keeping the garlic amount the same do not double

olive oil ( to cover bottom of the pot)

2 medium onions chopped

8 large garlic cloves, finely chopped

1 -2 bay leaves

1 tablespoon dried oregano ( rubbed with fingers to release the oils)

1 tablespoon dried basil ( rubbed with fingers to release the oils)

1 teaspoon crushed red pepper flakes ( optional or to taste)

1 teaspoon fresh ground black pepper

1 (6 ounce) cans tomato paste

1/3-1/2 cup dry red wine ( or to taste)

2 (28 ounce) cans crushed tomatoes ( can use 3 cans if you plan of freezing some sauce)

2 (28 ounce) cans diced tomatoes, well drained

salt, to taste

2 teaspoons sugar ( optional and to be added in the last 30 minutes of cooking time)

INSTRUCTIONS:———————————–

Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).

Drain the diced tomatoes over a strainer (you don’t have to drain them completely dry).

Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.

Saute onion with bay leaf, oregano, basil and crushed chili peppers and black pepper for about 5-7 minutes or until the onions are transparent.

Add in fresh garlic; cook stirring for 2 minutes.

Add the tomato paste; mix and stir for about 2 minutes or until well combined with the onion mixture.

Add in the wine; stir well to combine.

Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for about20 minutes stirring frequently.

Reduce heat to medium add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).

Simmer uncovered on low heat for about 3-4 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don’t be afraid to simmer even 6 hours!) adding more salt if desired (if you find that about halfway through cooking the sauce is too thick add in some water to thin) season with salt about halfway through cooking and then again towards the end if needed.

Skim off any fat that might gather on top of sauce.

Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 3 days before using.

Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).

You will also find this recipe on Recipezazz.com

Related posts:

Kitten’s Italian Parmesan Meatballs

Spicy Meatballs with Tomato Sauce (Crockpot)

Kitten’s Meatballs With Sweet And Sour Tomato Sauce

Kitten’s Meatballs in Sweet And Sour Sauce

Kitten’s Meatballs In Pineapple Sweet And Sour Sauce

Related posts brought to you by Yet Another Related Posts Plugin.

Tags: tomato