This hearty dish features a robust, slow-cooked tomato sauce that develops deep, savory flavors over hours of simmering. The sauce is built from a foundation of fresh onions, bell peppers, and garlic, enriched with tomato paste and puree for a velvety texture. Accompanying the sauce are homemade meatballs crafted from ground beef, Parmesan cheese, and Italian herbs, resulting in a juicy and aromatic bite. The combination of the tangy, sweet-tomato sauce and the savory, breadcrumb-bound meatballs creates a comforting and classic Italian-American experience. Perfect for family dinners or potlucks, this recipe captures the warmth of home cooking, offering a satisfying meal that tastes even better the next day. Serve over al dente spaghetti for a traditional and delicious feast.
Spaghetti Sauce with Meatballs
Description
This hearty dish features a robust, slow-cooked tomato sauce that develops deep, savory flavors over hours of simmering. The sauce is built from a foundation of fresh onions, bell peppers, and garlic, enriched with tomato paste and puree for a velvety texture. Accompanying the sauce are homemade meatballs crafted from ground beef, Parmesan cheese, and Italian herbs, resulting in a juicy and aromatic bite. The combination of the tangy, sweet-tomato sauce and the savory, breadcrumb-bound meatballs creates a comforting and classic Italian-American experience. Perfect for family dinners or potlucks, this recipe captures the warmth of home cooking, offering a satisfying meal that tastes even better the next day. Serve over al dente spaghetti for a traditional and delicious feast.Ingredients
Directions
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Heat a generous amount of olive oil in a large pot over medium heat.
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Add the chopped onion, bell pepper, and minced garlic to the pot. Sauté until the vegetables are lightly browned and softened.
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Add the tomato paste, tomato puree, whole tomatoes, bay leaves, oregano, basil, salt, sugar, and water to the pot. Stir well to combine all ingredients.
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Bring the sauce to a boil, then reduce heat to low. Cover and let the sauce simmer for at least 5 hours, stirring occasionally. The longer it cooks, the better the flavor.
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While the sauce simmers, prepare the meatballs. In a large bowl, mix the ground hamburger, minced garlic, oregano, basil, bread crumbs, and Parmesan cheese until well combined.
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Form the mixture into small balls, approximately 1 to 1.5 inches in diameter.
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Heat vegetable oil in a heavy frying pan over medium-high heat.
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Fry the meatballs in batches until browned on all sides and cooked through. Remove and drain on paper towels.
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Once the sauce has finished simmering, remove the bay leaves. Serve the sauce with the cooked meatballs over spaghetti.
Note
The sauce can be made several days in advance and frozen for later use. The flavors deepen after freezing and thawing.
For a leaner version, substitute ground turkey or chicken for the hamburger.
Adjust the sugar and salt to taste depending on the acidity of the tomatoes used.
You can use a food processor to chop and dice the vegetables for a finer texture, as preferred by the original recipe source.
