Meatball Sauce

    Meatball Sauce


    29 people made this

    This is a great way to make a large quantity of pasta sauce that freezes very well. Freeze it in dinner sized portions and it will always be handy!

    Serves: 10 

    • 1 1/2 kg tomato paste
    • 12 cups (3 litres) water
    • 2 cloves garlic, chopped
    • 2 bay leaves
    • 1 tablespoon dried basil leaves
    • 1 teaspoon salt
    • 5 pork chops
    • 1 onion, diced
    • 125g mushrooms, sliced
    • 500g beef mince
    • 125g pork mince
    • 125g veal mince
    • 1 cup grated Romano cheese
    • 1 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 1/4 cups bread crumbs
    • 2 cloves garlic, chopped
    • 2 tablespoons dried parsley
    • 2 eggs

    Preparation:1hour  ›  Cook:8hours  ›  Ready in:9hours 

    1. In a large pot combine tomato paste, water, garlic, bay leaves, basil and salt. Bring to a boil, turn heat down to low and simmer.
    2. In a frypan brown pork chops in olive oil then place in sauce mixture. Saute onions and mushrooms in same pan that you browned the pork chops. Add these to sauce as well. Simmer sauce a minimum of 8 hours, stirring occasionally.
    3. To make the meatballs: Preheat oven to 180 degrees C. Combine beef, pork, veal, Romano cheese, salt, pepper, bread crumbs, garlic, parsley and eggs; mix well. Shape into balls. Place on a baking tray that has been sprayed with cooking spray.
    4. Bake meatballs for 20 minutes. Place meatballs in a serving bowl when baking is complete and place in refrigerator. About 2 hours prior to dinnertime pop the meatballs into the sauce to heat.

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