Spaghetti Sauce & Meatballs I remember rolling meatballs with my mother & the whole house smelling amazing while her sauce simmered away. She’d start this in the morning and let it simmer all day long. I’ve since lost her recipe, but this is a close 2nd & I’m so proud to serve this to my family. This makes approx. 4 quarts of sauce & freezes perfectly! Better the longer you simmer it, too!
1 pound ground beef & pork
2 stalks celery, finely chopped
1 onion, finely chopped
5 cloves garlic, minced
1/4 cup minced fresh flat-leaf parsley
1/2 cup breadcrumbs
1/2 cup grated Parm cheese
2 tsp season salt
1 tsp black pepper
1 tsp salt
1 Tbl garlic powder
Oil for pan-frying
1 onion, diced
1 bell pepper, diced
4 cloves garlic, minced
1 tsp tomato paste1 (28-oz) crushed tomatoes
2 (28oz) cans plain tomato sauce
2 tsp sea salt, to taste
1 tsp black pepper, to taste
2 tsp each dried basil & oregano
2 tsp Italian Seasoning
1/2 cup grated Parmesan cheese
2 tsp granulated sweetener
In a large bowl, mix together the meatball ingredients, except for the frying oil. When fully combined, take a little bit of it and fry it in a saute pan with a little cooking spray to taste the flavor. Adjust salt/pepper if needed. When flavor is to your liking, form 1" balls and set aside.
Heat cooking oil in a large dutch oven or pot over medium-high heat. (You want about 1" worth in the pan). When hot, fry the meatballs in batches on both sides until browned, then set aside. Remove the pan from the heat and allow the oil to cool slightly. Remove all but 1-2 tablespoons of the oil from the pan & return to the heat.
Sauté the onions & peppers in the oil over medium heat until completely softened, 8-10 minutes. Stir in the garlic and sauté another minute or until very fragrant. Mash in the tomato paste until fully incorporated and cook one minute. Add in the remaining ingredients & bring to a simmer. Taste and adjust salt/seasonings to your liking.
Add the meatballs back into the sauce and bring back to a simmer. Reduce the heat to low and allow to simmer for at least 2 hours, the longer the better, preferably at least 5 or all day!