Red Sauce and Meatballs Recipe
How to make Red Sauce and Meatballs ? Even my family can't believe the perfect blend of meatballs and gravy. Because it is delicious.
Servings 4 serves
Red Sauce (Marinara)
- 4 tablespoons olive oil
- 1 large sweet yellow onion, diced (about one cup)
- 5 cloves garlic, minced
- 6 oz tomato paste
- 1 cup dry white wine
- 2 8oz can crushed tomatoes
- 1 teaspoon coarse salt
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon fresh oregano, minced
In a large pot over medium heat, heat the olive oil until shimmering. Add the onions and cook until they have softened. Add the garlic and cook for a further minute or so, until very fragrant.
Add the tomato paste and stir until everything is well combined. Deglaze the entire pot with the white wine, scraping any bits up off the bottom of the pot as you go.
Add the crushed tomatoes, coarse salt and pepper flakes, and turn the heat to low. Let the sauce reduce about a quarter of an inch, then add the oregano. Let the sauce reduce further until it is very thick and completely coats the back of a wooden spoon. If it thickens too much, thin it out with a little water.
Serve hot. Will keep in the fridge for about one week.