— 1/2 white onion
— 2 Cloves Garlic
— 1 can Tomato Sauce
— 1 can Tomato Paste
— 1/2 cup Water
— Oregano, Basil, Parsley (to taste) (fresh is better but spices are fine too)
Meatballs (optional)
— 1 package of frozen meatballs
— Olive Oil
— Shredded or Grated Parmesan Cheese
— Oregano to sprinkle on top
Coat the bottom of your large pot with olive oil. Add in onion and garlic until fragrant and onions are translucent. Next, add in your tomato sauce, paste, water and all of your seasonings. Bring to a low boil, then reduce heat to low, cover the pot and let cook for 1-2 hours. Honestly, the longer you let this cook, the better and more thicker it gets.
Cook meatballs the last 20 minutes. In a hot cast iron skillet put your frozen meatballs and top with olive oil, Parmesan cheese and oregano. Bake following instructions on the bag. When done, add meatballs directly to the sauce. (Be sure to scrape off the melted cheesy goodness and add in as well). The cast iron skillet helps give the meatballs a crispy outside.
Serve over your desired noodles with fresh Parmesan cheese and garlic bread and enjoy!!
This recipe is the only spaghetti sauce I make now. It is SO easy, uses only a couple of ingredients and it's by far the best I've ever tasted. You can use this sauce recipe for so many other things like lasagna, ravioli or stuffed shells. Be careful - the tomato sauce will stain. That's the only downfall I've found so far.
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