Spaghetti Sauce and Meatballs

Jane Whittaker

By
@janenov46

Every one has their own way to make sauce, and this is mine, or as my friends called it, gravy.
It is my base for meatballs and Italian sausage to simmer in, as well as the sauce I put in my lasagna and for my stuffed shells as well.
I frequently cook both meatballs and browned Italian sausage right along with the sauce, and have been known to throw some chicken in there too.


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Comments:

Serves:

10 or more

Prep:

20 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 large
onion, diced
1 medium
green bell pepper, diced
29 oz
( 2- 14.5 oz) cans diced tomatoes
90 oz
(6-15 oz)cans tomato sauce
6 oz
can tomato puree
1 Tbsp
minced garlic from a jar
2 medium
bay leaves, dried
1 tsp
each sweet basil and oregano (i grow my own)
1/4 tsp
crushed red pepper, or to taste
1/2 tsp
each salt and pepper or to taste
1 tsp
dried parsley
meatballs:
1/2 lb
each ground chuck and hamburger
1/2 c
italian bread crumbs
1 large
egg
1/3 c
finely chopped onion
1 Tbsp
grated parmesean and romano cheese
1/2 tsp
pepper
1/4 tsp
salt

Directions Step-By-Step

1
Put a disposable liner in your slow cooker, and use a large slow cooker.
2
Mix your meatball ingredients together, shape in 1 inch sized meatballs, or size you prefer.
3
Preheat oven to 350 degrees.
4
Line a cookie sheet with aluminum foil (no clean up)
5
Bake meatballs for 25 or so just until starting to brown, turning once.
6
Put all sauce ingredients in cooker, give a stir, add meatballs.
7
Cook on low 8 hours, serve over hot pasta with grated parmesean and grated mozzarella on the side

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Italian
Other Tag: Quick & Easy