Extra Meaty Spaghetti Sauce
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 179.1
- Total Fat: 9.5 g
- Cholesterol: 28.0 mg
- Sodium: 812.0 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3.4 g
- Protein: 8.7 g
View full nutritional breakdown of Extra Meaty Spaghetti Sauce calories by ingredient
Introduction
This is an old family recipe. My grandma used to make it and it is the best sauce I have ever had. No restaurant or bottled sauce will ever compare. The sauce takes a long time to cook but it freezes very well. I break mine down into family meal size tupperware and freeze for a quick, easy, homemade meal, pull it out of the freezer to thaw before you leave for work. This is an old family recipe. My grandma used to make it and it is the best sauce I have ever had. No restaurant or bottled sauce will ever compare. The sauce takes a long time to cook but it freezes very well. I break mine down into family meal size tupperware and freeze for a quick, easy, homemade meal, pull it out of the freezer to thaw before you leave for work.Number of Servings: 30
Ingredients
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3 med. green bell peppers (finely chopped)
3 med. yellow onions (finely chopped)
6-8 kernels fresh garlic (minced)
1/2 tsp. red hot pepper flakes
salt
black pepper
2 lb. extra lean ground beef
1 cup bread crumbs
olive oil
1 egg
4, 14.5 oz cans diced or crushed tomatoes
106 oz can tomato sauce
4 six-oz. cans tomato paste
Directions
Combine first six ingredients in large mixing bowl (salt and pepper to taste). Reserve one third of this mixture. Add ground beef and egg to remaining vegetables in mixing bowl. Combine thoroughly by hand. Add enough bread crumbs to allow meat/vegetable mixture to be formed into 1 1/2” balls. (You may make all the meat/vegetable mixture into meatballs or reserve some meat to brown loosely.)
Preheat large pot over medium heat. Cover inside bottom of heated pot with olive oil. Add crushed tomatoes, tomato sauce, and tomato paste. Stir contents thoroughly to combine all tomato ingredients. Continue to stir every 5-10 minutes until sauce begins to simmer; then reduce heat to low, stirring every 15-20 minutes to avoid sauce’s sticking to the bottom of the pan.
Preheat large skillet over medium heat. Add 1/4” olive oil. When oil is hot but NOT smoking, brown meatballs thoroughly on all sides. Transfer browned meatballs to simmering sauce with slotted spoon. Add oil as necessary to keep level at about 1/4”. (After meatballs are browned, brown any meat mixture you may have reserved earlier.)
After all meat has been added to sauce, brown all reserved vegetables in olive oil. When onions are transparent and bell pepper is just a little bit brown, transfer all the vegetables AND the remaining olive oil to the sauce pot.
Simmer gently for four hours, stirring every 20 minutes. Be sure to use a stirring device that will allow you to scrape the bottom of the sauce pot to make sure none of the sauce is sticking.
This sauce is great over pasta, bread or in a bowl all by itself! The key is the 4 hour cook time and let me tell you it is well worth the wait! It will taste better the next day then when cooked fresh because it allows time for all the flavors to really soak into the beef.
Makes approximately 30 1-cup servings.
**Note: nutritional value does not include crushed red pepper, salt or pepper.
Number of Servings: 30
Recipe submitted by SparkPeople user FEFERNATOR.
Preheat large pot over medium heat. Cover inside bottom of heated pot with olive oil. Add crushed tomatoes, tomato sauce, and tomato paste. Stir contents thoroughly to combine all tomato ingredients. Continue to stir every 5-10 minutes until sauce begins to simmer; then reduce heat to low, stirring every 15-20 minutes to avoid sauce’s sticking to the bottom of the pan.
Preheat large skillet over medium heat. Add 1/4” olive oil. When oil is hot but NOT smoking, brown meatballs thoroughly on all sides. Transfer browned meatballs to simmering sauce with slotted spoon. Add oil as necessary to keep level at about 1/4”. (After meatballs are browned, brown any meat mixture you may have reserved earlier.)
After all meat has been added to sauce, brown all reserved vegetables in olive oil. When onions are transparent and bell pepper is just a little bit brown, transfer all the vegetables AND the remaining olive oil to the sauce pot.
Simmer gently for four hours, stirring every 20 minutes. Be sure to use a stirring device that will allow you to scrape the bottom of the sauce pot to make sure none of the sauce is sticking.
This sauce is great over pasta, bread or in a bowl all by itself! The key is the 4 hour cook time and let me tell you it is well worth the wait! It will taste better the next day then when cooked fresh because it allows time for all the flavors to really soak into the beef.
Makes approximately 30 1-cup servings.
**Note: nutritional value does not include crushed red pepper, salt or pepper.
Number of Servings: 30
Recipe submitted by SparkPeople user FEFERNATOR.
Member Ratings For This Recipe
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