Meatball Sauce
Make this meatball sauce for a delicious dinner made in minutes.
Servings: 8 servings
Calories: 296
Equipment
- Dutch oven or large pot
Ingredients
- 1 Tablespoon olive oil
- 12 Italian sausage meatballs about ¾ pound, store bought
- ½ onion chopped
- 28 ounces diced tomatoes 1 can (or 56 ounces, 2 cans*)
- 28 ounces crushed tomatoes 1 can
- ⅓ cup tomato paste about ½ small can
- 1 Tablespoon Italian seasoning
- ½ Tablespoon garlic and herb seasoning or garlic pepper seasoning, (or 1 teaspoon garlic powder, ½ teaspoon onion powder, and 1/16 teaspoon chili powder (a small pinch))
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar optional
- salt and freshly ground black pepper to taste
- 1 pound spaghetti or pasta of choice
Instructions
- Add oil to a large dutch oven pot, heat over medium heat until oil is shimmering. Add meatballs and onion to pot and cook until meatballs are lightly browned (meatballs will not be cooked through).
- Add diced tomatoes, crushed tomatoes, tomato paste, Italian seasoning, garlic and herb seasoning, pepper, and sugar (if using). Gently stir to combine. Add additional diced tomatoes if desired*.
- Bring to a boil then reduce heat. Cover and simmer for 1 ½-2 ½ hours, gently stirring occasionally. After 90 minutes, and for a thicker sauce, remove the lid and continue to simmer until sauce has thickened.
- Meanwhile, cook pasta according to package directions.
- Taste and season with salt and freshly ground black pepper. Serve on pasta of choice. Top with parmesan cheese if desired.
Notes
*For a thinner sauce or additional sauce, add up to an additional 28 ounces diced tomatoes, undrained or drained.
Nutrition
Calories: 296 | Carbohydrates: 58g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 232mg | Potassium: 748mg | Fiber: 6g | Sugar: 10g | Vitamin A: 524IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 4mg