Tomato and Parmesan Sauce for Meatballs and other wonderful things

By | November 6, 2015

Ingredients :

  • 2 x 400 gm tin of chopped tomatoes
  • 400ml of Beef/Chicken or Vegetable Stock (personally prefer to use beef stock as it provides a richer taste for meatballs) If using Vegetable Stock I would suggest mixing in two teaspoons of Marmite or Vegemite.
  • 1 tbl spoon olive oil
  • knob of butter
  • 2 Tablespoons of Tomato Purée
  • 2 large chopped onion
  • 4 cloves of garlic
  • half a teaspoon of dried basil, half a teaspoon of dried oregano
  • teaspoon of granulated sugar
  • pinch of salt
  • dash of ground black pepper
  • 80gm finely grated parmesan (Parmigiano Reggiano) cheese or Vegetarian Hard Italian Style Cheese if you are Vegetarian

Method :

  • Heat a large heavy based pan to a medium heat (with a lid) and add olive oil and butter
  • Throw in your chopped onion, garlic and fry gently until the onions are translucent.
  • Add the tinned tomatoes and stock, stir and bring to the boil.
  • Add the sugar, salt and herbs.
  • Add the tomato purée and stir well.
  • Reduce to a low simmer, place the lid on and leave for 45 – 60 minutes checking to make sure it doesn’t stick.
  • Stir and simmer without the lid off for a further 15 – 25 minutes or until the sauce has reduced slightly (about 30 – 40%).
  • Add the grated cheese and stir well.
  • At this point you can add beef meatballs (around 20 large or 40 small cooked) and simmer for a further 10 minutes.
  • Serve with pasta.

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