Spaghetti Sauce with Meatballs

Vintage spaghetti sauce with tender homemade meatballs simmered slowly in a rich tomato base with onion, garlic, and herbs. This hearty Italian-American classic is perfect for family dinners and tastes even better the next day.

Spaghetti Sauce with Meatballs

Ingredients

Sauce:

• 1 onion, chopped
• 3 tablespoons fat
• 1 (No. 2 can) tomatoes (about 2½ cups)
• 2 (6 oz) cans tomato paste
• 2 cups water
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon sugar
• 1 bay leaf

Meatballs:

• ¾ lb ground beef
• ¼ lb ground pork
• 1 cup fine dry bread crumbs
• ½ cup grated Parmesan cheese
• 1 sprig parsley, chopped
• 1 clove garlic, minced
• ½ cup milk
• 2 eggs, well beaten
• Salt and pepper to taste

Instructions

1. Brown chopped onion in hot fat. Add tomatoes, tomato paste, water, bay leaf, salt, pepper, and sugar. Simmer slowly for 1 hour.
2. Combine ground beef, ground pork, bread crumbs, Parmesan cheese, parsley, garlic, milk, eggs, salt, and pepper. Mix thoroughly and form into small meatballs.
3. Brown meatballs in hot fat.
4. Add browned meatballs to the sauce and simmer for 15 minutes.
5. Remove bay leaf and serve over cooked spaghetti.

Serves: 7 to 10

FAQ

Can I make this spaghetti sauce ahead of time?

Yes. The sauce and meatballs reheat beautifully and often taste even better the next day.

Can I use only beef for the meatballs?

Yes. The pork adds richness, but all-beef meatballs work fine.

How can I make the sauce thicker?

Simmer uncovered a little longer, or add a small amount of tomato paste.

Can I freeze this sauce?

Yes. Freeze sauce and meatballs together or separately in airtight containers.

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