Rose’s Spaghetti Sauce and Meatballs

Sauce Ingredients

1/4 cup olive oil
1 onion, diced
two (12 oz. cans) tomato paste
4 1/2 to 5 1/2 cups of water
28 oz. can “Kitchen Ready” (ground peeled) tomatoes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons dried basil
2 teaspoons dried Italian seasoning
2 1/2 tablespoons sugar

Meatball Ingredients

2 lbs. ground beef (85% lean)
2 cups fresh bread crumbs
1 cup grated Romano cheese
3 - 4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons dried basil
2 large eggs
1/3 to 1/2 cup water

Pasta:  1 lb. serves 4 adults

Directions

1.  To make the sauce:  Heat the oil in a large dutch oven on medium heat.  Add the onion and stir occasionally until a few pieces start to brown.  Add the tomato paste, water, Kitchen Ready tomatoes, salt, pepper, basil, Italian seasoning, and sugar.  Mix well and bring to a light boil.  Reduce to medium-low heat and simmer for one hour, stirring occasionally.  If the sauce sticks to the bottom of the pot, reduce the heat a bit.

2.  While the sauce is cooking, make the meatballs.  In a large bowl, combine all of the meatball ingredients.  Wet your hands with water and form the meatballs.  (I use about 1/4 cup of the mixture for one meatball.)  After the sauce has cooked for one hour, drop the uncooked meatballs into the sauce carefully.  Bring the sauce back to a light boil on medium heat, then reduce the heat to medium-low and simmer for an hour.  The sauce should lightly bubble in order for the meatballs to cook through.  I like to test one meatball after the hour is up just to make sure they’re cooked through.

This recipe serves about 8 people.

Freezing Directions: Cool the sauce and meatballs completely in the refrigerator.  Fill plastic containers or freezer bags with portions that fit your family.  Label and freeze for 3 months.