Spaghetti Sauce
- 15m Prep Time
- 4h Cook Time
- 4h Ready In
A rich, slow-simmered tomato sauce with meatballs, perfect for serving over pasta.
Ingredients
- 1 can tomato paste
- 2 garlic cloves chopped fine
- 29.6 ml olive oil
- 2 cans crushed tomatoes
- 1 can tomato puree
- Meatballs
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 797 mg
- Iron: 23.4 mg
- Magnesium: 333 mg
- Phosphorus: 890 mg
- Potassium: 6284 mg
- Zinc: 7.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 can tomato paste
- 29.6 ml olive oil
- 2 cans crushed tomatoes
- 1 can tomato puree
- Meatballs
Prepare
- 2 garlic cloves, chopped fine
Let's Cook
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Step 1.
In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 2 or 3 finely chopped garlic cloves and 1 can tomato paste. Cook, stirring constantly, for 2–3 minutes until the tomato paste darkens and the garlic is fragrant.
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Step 2.
Add 2 cans crushed tomatoes and 1 can tomato puree to the pot. Stir well to combine with the tomato paste mixture.
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Step 3.
While the sauce simmers, prepare meatballs according to your recipe. After frying the meatballs, add the oil from frying to the sauce for extra flavor.
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Step 4.
Drop the cooked meatballs into the sauce. Bring the sauce to a gentle simmer, then reduce heat to low. Cook uncovered for 3 to 4 hours, stirring occasionally, until the sauce thickens and flavors meld.
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Step 5.
Season the sauce with salt, pepper, and Italian seasonings (such as oregano, basil, or parsley) to taste. Serve over cooked pasta.