It's a big day in Food & Party Buzz! Today I'm sharing my Italian grandmother's famous recipe for spaghetti sauce. This is the real thing, let me tell you. It's not technically "one-pot" unless you cook the pasta beforehand, but I think you'll forgive me once you try this delicious recipe.
This recipe is so easy, I can make it with my eyes closed. Need a time-saver tip? Make a double batch of this sauce and freeze half for next week.
1 onion, chopped
2 cloves garlic, chopped
1 tablespoon oil
Four tablespoons basil, dried or fresh
2 28-oz cans whole tomatoes in juice, blended
1 14-oz can tomato puree (or sauce)
1 small can tomato paste
Meatballs (optional, recipe below)
1 teaspoon sugar
Heat oil in large stockpot. Add onion and saute until transparent and tender. Add garlic and saute 30 seconds. Add basil and saute for 30 seconds (making sure garlic does not burn). Season with salt and pepper. Add can of tomato paste. Saute for 1 minute. Add puree and blended tomatoes. Bring to a low boil. Add meatballs if using. Add sugar. Reduce heat and simmer uncovered (I use a splatter screen) for 2-3 hours. Serve over cooked pasta.
1/2 slice wheat bread
1 pound ground turkey
2 tablespoons parsley, dried
Salt and pepper
Toast bread. Let cool. Pulse in food processor until you get fine bread crumbs. Combine ground turkey, parsley, bread crumbs, egg, salt, and pepper in bowl—be careful not to over mix. Form meatballs. Brown in oven on greased cookie sheet for 15 minutes, turning once. Remove from oven. Add to sauce.
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