Italian Meatballs in Tomato Sauce
A supper time favorite, serve this classic dish of Italian meatballs in tomato sauce over a bed of spaghetti pasta.
3/4 cup onion, chopped
2 garlic cloves, minced - divided use
2 tablespoons olive oil
1/3 cup chopped flat-leaf parsley
1 teaspoon dried basil leaves
1 (28-ounce) can whole tomatoes, chopped
1 (6-ounce) can tomato paste
1/2 cup chicken broth
1/4 cup red wine
2 tablespoons granulated sugar
2 tablespoons freshly grated Romano or Parmesan cheese
1 teaspoon salt - divided use
1 1/2 teaspoons dried oregano leaves - divided use
2 slices of white bread, diced
1 pound lean ground beef
2 large eggs
1/2 cup freshly grated Romano or Parmesan cheese
3 tablespoons chopped parsley
1/8 teaspoon ground black pepper
1/4 cup olive oil
- In a heavy saucepan, cook chopped onion and 2 crushed garlic cloves in 2 tablespoons olive oil over low heat, stirring, for 2 minutes. Add 1/3 cup chopped parsley, basil, chopped whole tomatoes, tomato paste, chicken broth, red wine, sugar, 2 tablespoons grated Romano cheese, 1/2 teaspoon salt, and 1/2 teaspoon oregano. Simmer the sauce, stirring occasionally, for 30 minutes.
- Meanwhile, in a bowl, combine diced slices of white bread, ground beef, eggs, 1/2 cup grated Romano cheese, 3 tablespoons chopped parsley, 2 crushed garlic cloves, 1 teaspoon oregano, 1/2 teaspoon salt, and pepper; form into meatballs.
- In a large skillet, brown the meatballs in 1/4 cup olive oil over high heat, turning often. Transfer the meatballs to the sauce and simmer the mixture, stirring occasionally, for 30 minutes.
Makes 4 servings.