Recipe ingredients:
For the Meatballs:
1 lb ground beef
½ medium onion
1 clove garlic
2 Tbsp parsley
1 teaspoon dried oregano
3/4 teaspoon salt
Ground pepper
3 tablespoons bread crumbs
2 tablespoons grated parmesan cheese
1 egg
For the Sauce:
1/4 c olive or salad oil
1/2 onion
1 clove garlic
1 can (1 lb, 12 oz) crushed tomatoes
1 cans (6-oz size) tomato paste
2 teaspoons dried oregano
1 teaspoon dried or fresh basil
1 tablespoon sugar
2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon pepper
1 cup water
2 tbsp butter
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Recipe preparation:
Chop the onion and garlic. Mix well all ingredients for the Meatballs and let rest for 15 minutes, then form the meatballs (depending on your liking for pasta they could be big - 2 inches in diameter; or small - half inch in diameter. For lazagna make the small size.)
In a saucepan put the oil for sauce and fry the meatballs, until slightly brown. Remove and set aside.
In the same saucepan (use the same oil from the fried meatballs) sauté the chopped onion and garlic for 1-2 minutes, then add the rest of the sauce ingredients and the meatballs. Bring to a boil, reduce heat, cover and simmer for 30-45 minutes stirring every 4-5 minutes, until sauce thickens.
Remove from heat. Tips:
If you make a larger amount than you need, you can either store the rest in a container in the refrigerator for a few weeks or freeze it.
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