Print Recipe

Tomato Sauce with Meatballs

About this recipe

Meat cooked in sauce tastes great and makes spaghetti more of a full meal. First make your meatballs, and keep a handful of meatball mixture off to the side. Get yourself a nice bottle of red wine and you’ll soon be enjoying this Italian classic.


Place a large saucepot on the stove; turn heat to just under medium and fry:

When the onion looks good, add:

Brown the ground beef for a few minutes, and then add:

Reduce heat, cover, and let wine absorb into meat for 10 minutes. Remove lid, turn heat back up, and cook another few minutes until the wine has almost evaporated. Then add:

Bring to a boil. When boiling, reduce heat, cover, and simmer for 2 hours with a wooden spoon inserted between the pot and lid. After 30 minutes, taste for seasoning.

After simmering, uncover and turn heat back up to medium. Cook with the lid off until the sauce is ready (approx. 20 minutes). Discard the celery and carrot.