What’s Sauce For The Meatballs…
From sitbynellie 10 years agoIngredients
- 1 tbsp. well-flavoured olive oil shopping list
- ½ onion, chopped shopping list
- 4 oz. bacon, finely chopped (I used smoked streaky bacon and cut as much of the white fat off as I could shopping list
- ½ red pepper, chopped shopping list
- ½ green pepper, chopped shopping list
- 4 cloves garlic, crushed shopping list
- 1 tbsp. Italian-style dried herb mixture shopping list
- salt and freshly-ground black pepper, to taste shopping list
- A good ‘glug’ of red wine shopping list
- 2 tbsps. tomato puree shopping list
- a good ‘glug’ of mushroom ketchup shopping list
- one 14-oz. can or carton of chopped tomatoes, with their juice shopping list
- boiling water, to thin shopping list
- 1 tbsp. olive oil shopping list
- 5 oz. mushrooms (about 8 medium-sized ones), sliced shopping list
- ½ onion, chopped shopping list
- 2 large, fresh ripe tomatoes, each cut into eighths shopping list
- More red wine (if there’s any left) shopping list
- More salt and pepper (if necessary) shopping list
- A little more mushroom ketchup (or worcestershire sauce), to taste shopping list
- ¾ lb. wholewheat spaghetti shopping list
How to make it
- In a large sauté pan, heat up the oil, not too hot.
- Add the onion and bacon and begin to cook, quite slowly See Photo. The onions shouldn’t colour too much.
- After about 10-15 minutes, add the peppers, garlic and dried herbs. See Photo
- Continue to cook for a little while till the garlic gets fragrant.
- Add the red wine (how much is up to you!) and stir well.
- Add the tomato puree and stir that well in too. See Photo
- Add the mushroom ketchup See Photo. If you don’t have this, you could perhaps try Worcestershire sauce but add cautiously and keep tasting.
- Add the chopped tomatoes with all their juices. See Photo
- Continue to cook down, slowly.
- If necessary, add boiling water a little at a time to keep the consistency right.
- In a separate pan, gently heat the second lot of olive oil.
- Add the mushrooms and onion.
- Sauté until softened and a little coloured.
- Meanwhile, add the fresh tomatoes to the sauce, and stir now and then while they break down. See Photo
- When the mushroom/onion mixture is ready, tip it into the sauce. See Photo
- Set the sauce aside while you prepare Donnie’s Italian Style Meatballs, following this recipe: Donnies Italian Style Meatballs
- When the meatballs are done, deglaze the oven tray with another good ‘glug’ of red wine. See Photo
- Add the meatballs and the meat juice/wine mixture to the sauce.
- Heat through, and adjust the consistency with boiling water and check the seasoning.
- If necessary, add more salt and pepper, and a little more mushroom ketchup (or Worcestershire sauce) to taste.
- Meanwhile, cook the spaghetti until ‘al dente’.
- Serve the meatballs and sauce over the pasta.








The Rating
Reviewed by 1 people-
Great recipe Sue. You really did a great job posting it. Also, thanks for the plug :)
donman in Hammond loved it
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