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Nonni’s Spaghetti Sauce and Meatballs
Brown garlic cloves
In a large pot over medium heat, brown the whole garlic cloves in the olive oil.
Add to the pot the water, tomato paste and diced tomatoes and mix well.
Add the salt, sugar and basil and stir until well mixed.
Heat until boiling. Lower heat and simmer for 2-3 hours.
While the sauce is simmering, make your meatballs (see the next section).
In a medium size bowl, mix all of the ingredients with your hands.
Roll between your hands firm balls about the size of a golf ball.
Put the raw meatballs directly into the simmering sauce.
Allow the sauce and meatballs to simmer for the remaining 2.5-3 hours.
- You can eat when the meatballs are fully cooked after 20-30 minutes but the flavor is much better and the sauce will thicken if you wait the full 2-3 hours.
- Serve with any type of pasta and garlic bread.
- You can save leftovers in freezer bags and freeze for later use. It is even better the second time!