| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 10 to 12 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 10 to 12 servings |
Ingredients
- 6 ounces good olive oil, not extra-virgin
- 12 cloves garlic, finely sliced
- 1 large or 2 medium Spanish onions, finely diced
- 2 (28-ounce) cans imported crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon white or black pepper
- 1 large handful julienned fresh basil leaves
Instructions
- In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 176 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 370 mg |
| Serving Size | 1 of 12 servings |
| Calories | 176 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 370 mg |
Reviews
My family loves this sauce and the meatballs! I get compliments from everyone when I make this. Delish!!
My family and I have made this sauce for a couple of years and we find it outstanding, 2 of my sons only make this sauce and the meatballs. when you cook the meatballs in the sauce it really flavors it up. I have ried other sauce and meatball recipes, but they always say they like the Maroni sauce and meatballs. people who say it is bland must not have good taste buds.
The spaghetti sauce is vastly over rated. After adding Italian Seasoning and a bunch of Parmesan cheese it was acceptable. Make again? Not a chance.
The meatballs and sauce in this episode are some of the most delicious things I have ever had. Just followed the recipe. Tender and flavorful! I will regretfully have to give up using the recipe passed down from my mother in favor of this.
We love this sauce, I used San Marzano tomatoes, and all fresh garlic, basil etc. I do add a tespoon of sugar and my husband and family love it. I make it about once a month thanks for the recipe.
Way too much oil, it would not incorporate but was a constant floating slick. The flavor was also flat. When I cut the oil by 1/3 this recipe makes a good base.
I love this sauce. It is better than our old family recipe and a shorter cook time. It is delicious.
I love this recipe getting ready to make it again
Absolutely awesome sauce. I guess the reviewer who called it junk doesn’t understand you don’t need to add the saturated fats of meat drippings to a great sauce. The imported crushed tomatoes gave it a subtle rich flavor with absolutely no bitterness. Bravo!
This sauce made my italian husband cry…it brought him back to his childhood sunday dinners at his grandmother’s home!
this recipe has very basic ingredients so it is important to use the best quality of each item. I have tried this recipe with standard tomatoes and I have to doctor it up as it was bitter or just not good at all. When I use san marzano tomatoes, the sauce is restaurant worthy with serious good clean flavor. Same goes for the olive oil. Use an oil you will love to eat on a peice of bread.
the amount of oil in this recipe is not used to just cook the onion and garlic, but to infuse the onion and garlic into the oil. The garlic onion olive oil is just another layer of flavor to the tomatoes. The amount of oil in the recipe will make sense when you understand this.