Yield: 1 Servings
Measure | Ingredient |
---|---|
28 ounces | Can Whole Plum Tomatoes -- chopped in can |
2 cans | Tomato Paste |
3 tablespoons | Olive Oil |
1 medium | Onion -- chopped |
1 small | Clove Garlic -- minced |
1 tablespoon | Fresh Parsley -- chopped |
1 teaspoon | Salt |
½ teaspoon | Black Pepper |
1 medium | Bay Leaf |
1 teaspoon | Oregano |
1 teaspoon | Sugar |
Cover bottom of deep heavy pot with olive oil. Cook onions and garlic until soft. Add tomatoes. Bring to a boil and add spices and seasonings. Simmer ½ hour, then add tomato paste and simmer for 2 hours, adding meatballs to sauce last hour of cooking. Enough sauce and meatballs for 1 lb. thin spaghetti, or four normal servings.
Hearty eaters may eat more. Serve with freshly grated Parmesan or Romano cheese, crusty bread, a green salad and Chianti Recipe By :