"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tomato Gravy for Meatballs Recipe

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This recipe for Tomato Gravy for Meatballs, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Dimiceli
Added: Tuesday, November 25, 2008


2 6 ounce cans tomato paste, with Italian Herbs
1 medium onion, chopped
1 15 ounce can tomato sauce with Italian Herbs
2 cloves garlic
1 10 ounce can Rotel tomatoes (optional)
3 tablespoons olive oil

Saute' chopped onion in olive oil
Add crushed garlic and tomato paste to absorb the oil
Add the tomato sauce
Fill each empty can with water and add to tomatoes
Bring to a boil, then reduce heat to a simmer
Simmer for 2 or more hours, adding more water if the gravy becomes too thick
Thirty minutes before serving, add the meatballs and continue to simmer until served
Serve over spaghetti and top with Romano or Parmesan cheese

Personal Notes:
Personal Notes:
Meatball recipe in beef section
Contadina Tomato Paste and Sauce with Italian Herbs is the preferred brand for this recipe




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