Mashed Meatball Pasta Sauce |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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An old family recipe, makes something like 10 servings if tossed with mostaccoli, with a pound of ground beef. Cheap, copious cooking at its best! Ingredients:
1 lb ground beef |
3/4 cup breadcrumbs |
1/2 cup grated parmesan cheese |
2 garlic cloves, squished (or more) |
parsley |
1/2 teaspoon oregano |
salt and pepper |
1 egg, beaten |
1/2 cup chopped onion (or more) |
2 cups chopped tomatoes, 1 lb can |
2 (6 ounce) cans tomato paste |
1 teaspoon sugar |
2 cups water, may need to add more |
1/4 teaspoon oregano |
salt |
Directions:
1. Combine the first 8 ingredients, beef to egg and brown in a pot, stir constantly, it will stick a bit because of the cheese, but it will come up again when you add the water later. Cook and stir over medium heat.
2. Add the rest of the ingredients and simmer for about 2 hours, covered the last hour.
3. I needed to adjust the seasoning, it needed more salt than I had originally anticipated.
4. Makes a lot and the sauce is supposed to be thick, add a bit of water as it is cooking if you feel the need.
5. Cook pasta, I like mostaccoli, separately and toss with the sauce. This makes enough sauce for about 2 pounds of dry mostaccoli, or about 10 people. Freezes really well.
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