meatball sauce recipes.
This meatball sauce recipe delivers a rich, flavorful sauce that pairs perfectly with homemade or store-bought meatballs. It's versatile and can be served over pasta, on subs, or enjoyed on its own.
Equipment
- 1 large skillet or frying pan
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 medium Bell pepper, chopped
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Sugar
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt Adjust to taste
- ½ teaspoon Black pepper
- ¼ teaspoon Red pepper flakes Optional
- ¼ cup Fresh parsley, chopped For garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and chopped bell pepper, cooking for an additional 2-3 minutes.
- Pour in the crushed tomatoes and tomato paste, stirring well to combine.
- Add the sugar, oregano, basil, salt, black pepper, and red pepper flakes (if using). Mix everything together.
- Bring the sauce to a gentle simmer, reduce the heat to low, and let it cook for about 20 minutes, stirring occasionally.
- Once the sauce has thickened slightly, taste and adjust the seasoning if necessary.
- Serve the sauce over your favorite meatballs, garnishing with fresh parsley before serving.
Notes
This sauce can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
For a creamier version, you can stir in a splash of heavy cream or a little grated Parmesan cheese just before serving.
Feel free to customize the sauce by adding in vegetables like mushrooms or zucchini.