Homemade pasta sauce may take a bit of time, but besides time it’s incredibly easy to make! Stir it up, add some meatballs and let it simmer.
Got plans this weekend? You do now! Time to make some homemade pasta sauce compliments of Bob’s Italian grandmother. For dinner one day, he pulled out his trusty family recipe-binder and whipped up a batch of his grandmother’s pasta sauce complete with some huge meatballs. The meatballs were cooked in the sauce which helps marry the flavors of the two together. Most of the sauce was then canned but some of it was served over spaghetti with the meatballs on top. The meatballs were even stuffed with gouda because, well, why the heck not?
In a large bowl, stir together all the meatball ingredients. Gently roll into 6 large or 12 medium meatballs (if you squeeze them too much they will be tough). Place on a plate or tray and set aside.
In a large stock pot, heat the oil over medium heat. Add garlic and cook until fragrant, about 30 seconds to 1 minute. Add tomato puree, water, and tomato paste, stir, and bring to a boil. Reduce heat to low and stir in basil and salt and pepper. Place meatballs in the sauce and let simmer for 4-6 hours, stirring often.
Serve meatballs and sauce over pasta. Refrigerate, freeze, or can the remaining sauce.