One of my mom’s childhood classics was “spaghetti sauce,” by which she meant marinara with meatballs. She used to swear by Costco-sized bottles of Prego but soon learned that she had more control over the final outcome with cans of crushed tomatoes.
- 2-28 ounce cans of crushed tomatoes
- 1-16 ounce can of tomato paste
- 3 onions (I used yellow), diced
- 2 lbs ground beef
- 1 lb ground pork
- 1/4 cup old-fashioned oats
- 1/4 cup soy sauce
- garlic, diced
- fresh basil
- Combine ground meats in a large bowl. Mix in soy sauce, garlic, and pepper. Lightly mix in oats.
- In a large saucepan on medium high heat, cook tomato paste and garlic for 2 minutes or until raw taste goes away.
- Add onions and stir so that the mixture doesn’t burn.
- Turn off heat. Mix in crushed tomatoes and pepper. (At this point, my mom would add dried oregano and basil.)
- Form meat mixture into meatball size of your choice. Add the meatballs into the sauce.
- Bring the sauce up to a boil, lower the heat, and let simmer for up to 6 hours.
- Stir in fresh basil when ready to serve.