Spaghetti And Meatballs In Tomato-Basil Sauce

  1. To prepare sauce, heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add 1 cup chopped onion, 5 garlic cloves, and basil to pan; cook 4 minutes, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes. Add tomatoes and sugar; bring to a boil. Reduce heat, and simmer 25 minutes or until thickened, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Preheat oven to 450u0b0.
  3. To prepare meatballs, coat 2 baking sheets with cooking spray. Tear bread into pieces, and place in the bowl of a food processor; pulse until fine crumbs form. Place breadcrumbs, 1/2 cup chopped onion, 1/3 cup parsley, and next 6 ingredients (through eggs) in a large bowl; stir until combined. Shape into 40 meatballs (about 2 tablespoons each); arrange meatballs on prepared pans. Bake at 450u0b0 for 15 minutes. Add meatballs to tomato sauce; simmer 10 minutes, stirring occasionally. Follow freezing instructions, or continue recipe.
  4. Cook pasta according to package directions, omitting salt and fat. Drain. Top pasta with meatball mixture. Sprinkle with remaining 3 tablespoons parsley.
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extravirgin olive oil, onion, garlic, basil, tomato paste, red wine, tomatoes, tomatoes, sugar, kosher salt, black pepper, meatballs, cooking spray, bread, onion, parsley, kosher salt, black pepper, ground sirloin, sweet italian sausage, garlic, eggs, wholegrain spaghetti

Taken from www.myrecipes.com/recipe/spaghetti-meatballs-tomato-basil-sauce (may not work)

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