Name: Big-Batch Meatballs and Red Sauce
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Ingredients: Handful torn fresh basil leaves; 2 slices stale white sandwich bread; 1 small onion, grated; Olive oil, for the baking sheets; 1/4 cup olive oil; 2 large eggs, beaten; Large pinch crushed red pepper flakes; Kosher salt; 1 1/2 pounds ground beef; 3 cloves garlic, finely grated; 1 cup grated Parmesan; 6 cloves garlic, thinly sliced; 1 1/2 pounds ground pork; Kosher salt; 1/2 cup fresh parsley, roughly chopped; 1/2 cup milk; Two 28-ounce cans whole peeled tomatoes, crushed by hand

pasta sauce

What type of tomatoes are best for making pasta sauce?

Is homemade pasta sauce better than store-bought?

How can I make my pasta sauce more flavourful?

What can I add to pasta sauce to lower acidity?

Can I use canned tomatoes for pasta sauce?

Buy some extra meat and simmer a little extra sauce. Then pack your freezer with dinner that just has to be thawed, reheated and tossed with some pasta.

Milk

Eggs

Wheat

Fresh Vegetables

gram

fresh basil

Bread

white bread

onion

Oils

milliliter

olive oil

eggs

Seasonings

red pepper flakes

salt

Red Meat

ground beef

garlic

Cheese

grated parmesan cheese

Pork

ground pork

fresh parsley

milk

Canned Vegetables

whole peeled tomato

Selenium

Minerals

Trans fatty acids

Manganese

Copper

Zinc

Sodium

Potassium

Magnesium

Iron

Calcium

Water

Calories

Protein

Carbohydrates

Sugar

Dietary Fiber

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Choline

Vitamins

Vitamin K

Lutein+zeaxanthin

Vitamin A

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Phosphorus

Cholesterol

Vitamin D

Beta-cryptoxanthin

Folic Acid (B9)

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White sauce pasta recipe

Big-Batch Meatballs and Red Sauce

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Meat & Seafood

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