This my go to recipe for tomato sauce and meatballs. Best tasting sauce I’ve had. This is the most flavourful quick tomato sauce I’ve ever made. When I first read the ingredients, I thought – NO way! But boy oh boy – this has got to be one of the best sauce recipes I’ve ever made! The anchovy paste and sun-dried tomatoes really help amp up the flavour! I’ve served this meatball recipe with buns, and I’ve also made it with pasta! Whatever you choose, I can guarantee it’s tasty!
- ½ cup milk
- ⅓ cup italian style bread crumbs
- 1 ¾ pounds ground beef
- 1 ½ pounds ground pork
- 1 egg, lightly beaten
- 1 tsp salt
- 2 tbsp olive oil
- 1 ½ cups of grated parmesan cheese – or asiago, or fontina – whatever your preference
- Preheat oven to 500F
- In a small bowl, stir together milk and crumbs, let soak for 10 minutes
- In a large bowl, mix soaked bread crumbs with all other ingredients except oil until well combined, DO NOT overwork.
- Form into equal size meatballs. Line baking sheet with parchment paper and add meatballs evenly spaced
- Bake for 15 minutes. Remove from oven and set aside.
- Add cooked meatballs to the Tomato Sauce and simmer everything together for about 30 minutes over low heat. The sauce should be on the thicker side.
- 3 tbsp olive oil
- 2 tbsp coarsely chopped garlic
- ¾ cup finely chopped sun dried tomatoes
- 2 tbsp tomato paste
- 3 bottles of Tomato passata
- 1 tsp salt
- 2 tsp sugar
- 1 tsp anchovy paste
- 2.5 cups water
- In a large saucepan (needs to be large to fit the meatballs after), heat oil over medium heat and cook garlic for 1 minute until fragrant.
- Add sun dried tomatoes and cook 1 minute longer.
- Add tomato paste, cook for 2 minutes, break it up and allowing it to soften
- Add tomatoes, salt, sugar, and anchovy paste. I add water to my sauce. And what I do, is after I empty the passata, I fill that jar past half way, and repeat for the other 2 jars. It may add up to about 3 cups of water, but I’ve never actually measured it.. Bring to a boil, cover, lower heat and simmer for about 30 minutes.
- Remove sauce from heat, and carefully puree in a blender until smooth.
- Add sauce back into pan, add meatballs, simmer and enjoy!