This is now my go-to recipe! I do make double or more because it freezes well, and do the meatballs separately, bake and freeze in freezer bags. It freezes better that way, meatballs don't fall apart. The only changes I make to the meatballa are to sub pork for 1/3 of the beef, and add a bit of milk to the meatball mixture for moisture. For the sauce I halve the tomato paste and like to add some other herbs sometimes, especially parsley and marjoram or oregano, but I let the basil carry the flavor. The sauce is good on it's own, but REALLY good once simmered with the meatballs. I made around 10 pints of sauce today, meatballs last week.
Was this review helpful?
0 users found this review helpful
This is now my go-to recipe! I do make double or more because it freezes well, and do the...