Whenever mom made homemade meatballs, this spaghetti sauce was sure to follow. It’s a completely different experience from heating up a jar of sauce from the grocery store.  You’ll notice the flavors are much brighter and cleaner. Don’t be afraid of playing with the amount of sugar in the recipe, especially if you’re used to prepackaged sauce, because this will taste much more acidic. If this is more than you need, feel free to divide and freeze it- it reheats well.

Print Recipe

Mom's Spaghetti and Meatballs

This is a rich spaghetti sauce with a bright flavor that showcases the tomatoes.

Course

Main Dish

Prep Time

15 minutes

Cook Time

60 minutes

Servings

people

Ingredients

• 3/4 cup onion, chopped
• 1 clove garlic, minced
• 3 tablespoons olive oil
• 2 (14-ounce) cans tomatoes
• 2 (6-ounce) cans tomato paste
• 1 cup water
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 1/2 teaspoons oregano
• 1 bay leaf
• 1 recipe Mom's Italian Meatballs Find the recipe here!

Course Main Dish Prep Time 15 minutes Cook Time 60 minutes Servings people Ingredients 3/4 cup onion, chopped 1 clove garlic, minced 3 tablespoons olive oil 2 (14-ounce) cans tomatoes 2 (6-ounce) cans tomato paste 1 cup water 1 tablespoon sugar 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 1/2 teaspoons oregano 1 bay leaf 1 recipe Mom's Italian Meatballs Find the recipe here!

Instructions

1. Cook onion and garlic in olive oil until tender and onions are clear.
2. Stir in tomatoes, tomato paste, water, sugar, salt, pepper, oregano and the bay leaf. Simmer uncovered for 30 minutes.
3. Remove bay leaf, add Mom's Italian Meatballs, and continue simmering for about 30 minutes.
4. Serve over hot spaghetti with plenty of grated Parmesan cheese and garlic bread.

Liked it? Take a second to support Morgan on Patreon!