Sunday Sauce with Meatballs (optional)

Growing up, my fondest memory was that of the smell of sauce cooking. Being Italian, there was a sauce for everything…Chicken Sauce, Crab Sauce, Lobster Sauce, red sauces, cream sauces, sometimes clear sauces…but most importantly there was Sunday Sauce.

Just talking about it my mouth is watering. When asked recently what my favorite smell is I answered, quite simply, “the smell of my Momma’s sauce cooking.”

As I got older, I decided that I too would make my own version of Sunday sauce. This is my basic sauce for just about everything. Now vegetarians, don’t be turned off by the meatballs. Well yes, you can be, but, the base of this sauce is completely vegetarian, and the meatballs are completely optional.

Feel free to play around with this base and add more or less of the spices you love to start your own tradition of Sunday Sauce.

Sunday Sauce

-(2) 1 lb cans of Tomato Sauce (I like to Mix and Match for best taste)

-3 oz of Tomato Paste (1/2 a small can, freeze the other half)

-3 Garlic Cloves    - 1/4 tsp Basil (Fresh of Flakes)        

-1/4 tsp Sage  -1/4 tsp Oregano  -1/4 tsp Rosemary  -1/4 tsp Thyme         -2 shakes Salt     -1/4 tsp Pepper        

-Olive Oil

In a tall sauce pan drizzle olive oil at the bottom of the pain. Turn stove top heat to medium. Heat the oil

-Add 3 peeled garlic cloves for about 3-4 minutes (do not brown)

-Add 2 cans of sauce

-Add paste

-Add all spices and let simmer on low-medium heat (as stoves vary, you don’t want this bubbling over, but rather a slow simmer)

-Let simmer for 30 minutes if you will be adding meatballs

-If you will not be adding meatballs, after the initial 30 minutes, lower heat to low, and cook for another 45 minutes

 

Gluten Free Meatballs

-1lb of Meat

-1 Egg

-1/4 tsp of Salt, Pepper, and Garlic Powder

-1/4 cup of Gluten Free breadcrumbs (I prefer Gillian’s Original as they do not dry out the meat!)

-3/4 cup of Milk

-1/4 cup of Parmesan Cheese

-Mix all ingredients in a large bowl

-Drop raw meatballs into the sauce 

Since you will be simmering your sauce for another 45 minutes on low-medium, the meatballs will cook as the sauce does. Stir occasionally making sure you are not burning the sauce as different stoves cook at different heat temperatures. You want a slow simmer!

This is my Grammy’s method of making meatballs…not baking ahead of time, but rather letting them cook in the sauce. This gives your sauce a great flavor!

Boil your favorite gluten-free pasta (penne is my favorite, or spaghetti), ladle sauce over the top, a bit of parmesan cheese, and your dinner is served!

Enjoy this taste of Italy!

 

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