Italian Spaghetti Sauce with Meatballs
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 stick melted butter
- 1 tsp. oregano
- 1/4-1/2 tsp. pepper
- 1 tsp. basil
- 1 29-oz. can tomato puree
- 1 29-oz. can diced tomatoes
- 2 12-oz. cans tomato paste
- 1 large onion (sliced in rings)
- 8-oz. can sliced mushrooms (drained)
- 2-3 cloves garlic sliced or minced (i use 1 heaping tablespoon minced garlic from
- 1 heaping tbsp. parsley
- 2 heaping tablespoonfuls sugar
- a few shakes of red pepper flakes (if desired)
- 2-3 bay leaves whole
- 1 lb. ground chuck or sirloin (probably better to use m
- 2 tbsp. minced dry onion flakes
- 2 tbsp. dried parsley
- 1/2-1 tsp. salt
- 1 cups italian-style bread crumbs
- Carbohydrate 3.4259955582265 g
- Cholesterol 40.5406666666667 mg
- Fat 15.5502955608974 g
- Fiber 0.271142285346794 g
- Protein 0.863410745192308 g
- Saturated Fat 9.74405579433761 g
- Serving Size 1 1 Serving (62g)
- Sodium 194.699676282051 mg
- Sugar 3.1548532728797 g
- Trans Fat 1.10060140811966 g
- Calories 154 calories
Put all in a crockpot that has been sprayed with cooking spray and let simmer on high for about 5-6 hours. Add meatballs, if desired. Or cook on stove top about an hour on a low-medium heat. Remove bay leaves before serving. Melt butter in microwave. Add enough crumbs that mixture is not wet, but not so dry you can’t stir it either. Put in large mixing bowl with other ingredients. Mix well with hands until well mixed. Spray large cookie sheet with cooking spray (one with an edge). Heat oven to 350°. Shape mixture into small meatballs trying to make sure there are no cracks in your meatballs. Place on sprayed cookie sheet. Bake about 20 minutes or so until well browned (not burned!). Remove from cookie sheets onto paper towels to absorb any excess grease. Add to spaghetti sauce and serve with spaghetti.
