Make Better Sunday Sauce With This Ingredient

By Sip and Feast · 180 min

Ingredients

Instructions

1. Heat the olive oil in a large heavy pot, cook the diced onion over medium-low heat until translucent (about 5 to 7 minutes).
2. Add the tomato paste and cook for 5 minutes, spreading it around with a wooden spoon. Add a splash of water if it starts to burn.
3. Add all the hand-crushed tomatoes, salt and pepper. Stir until combined, then simmer on low with the lid slightly ajar, stirring often to prevent sticking.
4. Simmer the sauce on low heat for at least 2.5 to 3 hours, longer if possible. Taste and add sugar only if needed.
5. For the meatballs, put the beef and pork in a large bowl and season with salt and pepper.
6. Add the breadcrumbs, grated cheese, parsley and garlic paste to the meat. Pour in the 2 beaten eggs and mix gently; if the mixture is too dry, add one more egg.
7. Roll wet hands into meatballs about 2 inches in diameter.
8. Either shallow fry the meatballs in neutral oil until browned on all sides, or bake them on a sheet pan with a wire rack at 400°F for 15 minutes, then 5 more minutes at 475°F.
9. Place the browned meatballs in the sauce and cook on low heat for at least 1 hour so they absorb the flavor.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicOnionEggCheeseTomatoParmesan cheeseTomato pasteBreadcrumb