Pasta Dishes forum: A Big Pot of Tomato Sauce and Meatballs

Views: 17, Replies: 1 » Jump to the end
Feb 28, 2010 1:24 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
All day Tomato sauce that your don't have to pay too much attention too!

Thumb of 2010-11-01/Katg/ba766f

I make all kinds of different tomato sauces and this one is just easy when you don’t feel like paying attention. Devote at least 3 hours to this sauce as it’s going to take about that amount of simmering to get the right thickness. I know everybody has their own variations, but in this sauce I only use tomatoes, no sauce or paste.

For the meat, I will make Meatballs and Italian Sausage and also add sections of browned baby back ribs and sometimes Beef Neckbones for flavor. Brown all your meat before adding to the sauce - it cuts a lot of fat.

Tomato Sauce Ingredients

6 large cans (28oz) of Chopped tomatoes
2 large onions peeled but left whole
3 Stalks of Celery cut in half
1 Large Carrot unpeeled and chopped in half
6 Cloves of Garlic chopped fine or crushed
2 Sprigs of Fresh Rosemary chopped fine
2 Tablespoons Dried Basil or several fresh
Leaves chopped
1 Tablespoon Oregano Leaves
1 Tablespoon Sugar
¾ teaspoon Nutmeg
Lots of Salt to wake up the tomatoes
Hot pepper flakes (if desired)

Drain excess liquid off of the tomatoes and retain. In a large stock pot, combine the tomatoes, onions, celery and carrot. Bring to a boil and then turn down the heat and simmer for about an hour, stirring occasionally.

Make your meatballs and brown your meat.

After an hour, add salt and pepper to your liking. Tomatoes need a lot of salt to bring out their flavor. Add the Garlic,/Rosemary/Basil/Oregano/Sugar/Nutmeg and salt and pepper. Now add your prepared Meatballs and other meat. Simmer on low for at least 2 hours, gently stirring to ensure that it’s not burning on the bottom. If it gets too thick, add some of the retained tomato juice. When the onions and celery start to fall apart…remove them from the pot and discard.


1 lb each of Ground Beef/Pork/Veal
1 cup Italian Bread crumbs
3 cloves minced garlic
1 medium onion chopped fine
1 teaspoon Oregano
1 teaspoon Rosemary
1/4 cup of chopped Parsley
½ cup Parmesan Cheese
2 eggs

Mix everything together well. Form into about 1 1/2 - 2 inch balls and fry until evenly browned

Serve over Pasta of choice - Mix some of the sauce into the pasta with some Parmesan/Romano to blend the flavors!

OH MY! I'm making myself hungry!
[Last edited Nov 1, 2010 12:59 PM CST]
Quote | Post #84580 (1)
Feb 28, 2010 1:27 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
Mixed up with a big bunch of beautiful pasta ready to feed a crowd...

Thumbnail by Katg

« Back to the top
« homepage
« La Cucina di Kat cubit homepage
« Pasta Dishes forum

You must first create a username and login before you can reply to this thread.

La Cucina di Kat

Aka: “Kat’s Kitchen”. A warm and friendly place to really talk about good food, tell stories and share recipes from days gone by. Good down to earth cooking with an ethnic flair!

» Home
» Forums
» Articles
» Pages
» Database

Cubit owner: Katg