Monday, January 21, 2008


Ahhh, spaghetti and meatballs. I had never made homemade sauce before, but we LOVED this sauce. It is a staple now. Both the sauce and the meatballs freeze very well, which is a definite plus! I freeze the meatballs individually then package them up, and for the sauce it's frozen in quart size bags, which are perfect for a quick 2 person meal.

Traditional Italian Sauce
Source: Unknown
8 (1/2 cup) Servings


1/2 Cup Finely Chopped Onions
4 Cloves Garlic, Minced
1/4 cup red wine
2 Cans Diced or Crushed Tomatoes (14oz each)
1 Can Tomato Paste (6 oz)
2 cups chicken or beef broth
1 cup water (omit for thicker sauce)
1/2 tsp red pepper flakes
1 tsp dried Oregano
2 TBS Chopped Fresh Basil
3 TBS Chopped Fresh Parsley
Salt & Pepper
2-4 Tbs butter

-Heat the EVOO in a large saucepan.
-Cook the onions until soft.
-Add the garlic, and cook until it is fragrant.
-Add the wine and cook until it has almost evaporated.
-Stir in the tomatoes, tomato paste, broth, water, and seasonings.
-Bring to a light boil.
-Reduce heat and let simmer for 15 minutes.
-At end of cooking, add butter 1 Tbs at a time to round out the flavors and cut the acidity, tasting as you go.


Calories 106.4
Total Fat 4.8 g
Cholesterol 3.1 mg
Sodium 1067.2 mg
Potassium 248.7 mg
Total Carbohydrate 13.7 g
Fiber 2.5 g
Protein 1.9 g

Courtesy of MrsWindyCity, the Nest
32 Meatballs, 4 per serving


-1/4 cup bread crumbs
-1/3 cup milk
-1 tbsp olive oil
-1/2 onion, finely diced
-2 Tbsp flat leaf parsley chopped
-1 clove garlic, crushed or minced
-1 lb. ground beef (I use 93% lean ground beef)
-1 egg (I use egg beaters)
-1 tsp salt
-ground pepper
-1/2 tsp. dried basil
-1/4 cup parmesan cheese

-Preheat oven to 400*
-Heat olive oil in a skillet over medium-low heat. Add onions, a pinch of salt, and cook about 2-3 minutes before adding parsley and garlic. Cook 1-2 minutes more and set aside to cool.
-Meanwhile, combine breadcrumbs and milk in large bowl and let sit for 10 minutes.
-After 10 minutes, add the onion mixture, beef, egg, parmesan, salt, basil and pepper to the bread crumb bowl.
-Mix well, but not for too long or you will toughen the meatballs.
-Form into 1-1.5" balls and place in a pan coated with cooking spray.
-Bake in oven for about 15 minutes or until done.
-Add cooked meatballs to pasta sauce and simmer a little, while pasta is cooking.

(based on modifications)

Calories 242.2
Total Fat 19.7 g
Cholesterol 48.6 mg
Sodium 323.8 mg
Potassium 200.6 mg
Total Carbohydrate 4.0 g
Fiber .3 g
Protein 11.8 g

1 comment:

Jennifer said...

how do you get the nutritional info on all these great recipes??