Reply to If you make your pasta sauce from scratch, please share your recipe.

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Reply to "If you make your pasta sauce from scratch, please share your recipe."

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[quote=Anonymous]My go-to recipe for meatballs is Betty Crocker classic meatballs https://www.bettycrocker.com/recipes/classic-meatballs/2959910f-1b27-438a-9085-d40b1950db20. 
You bake them, which makes them super easy. My family loves them. Also, I always double the recipe (and using like 2.5 pounds of ground beef to doubled quantities of everything else works fine) 
I don’t use a recipe for sauce. I put maybe 1/4 cup of olive oil in my biggest Dutch oven pan, sauté 2 large yellow onions that I have diced, until nice and soft, add maybe 3 cloves of garlic, minced, cook for another mi Ute, then add two big cans (28 oz size) of San Mazano tomatoes. I like to use a can of whole and a can of crushed, but it really doesn’t matter. Once it is warm I use my immersion blender to blend everything fairly smooth. Then I add some salt, maybe a teaspoon of sugar, and maybe a tablespoon of soy sauce. I know, strange, but my family loves my sauce. Then I turn it so a simmer, partially cover it to prevent too much splatter, and let it go for like 3 hours. Stir it about every 30 minutes, assess whether the simmer seems too low, too high. Taste to see if it needs more salt  
Also, once the meatballs are done cooking I gently drop them in the sauce and let them cook in it.
I find the most important thing is to let it cook a long time. Gets so thick and sweet and delicious! [/quote]

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