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Italian Spaghetti Sauce with Meatballs

Reviewed: Apr. 21, 2010
Awesome spaghetti sauce!!!!! TY so much. Although it was my first time ever making homemade sauce from scratch, I went through the reviews and altered it just a small bit. I used 1-28 oz can of Rienzi (sp?) peeled plum tomatoes, and 1-28 oz can of 'Hunts' tomato sauce. We're not big on chunky sauce so I tweaked it to have smaller chunks. Additionally, I didn't have any bay leaves, so unfortunately had to omit that ingredient. It was a hit with my very picky 11 yr old and I even gave some to my contractor who's remodeling my kitchen (Tuscan style ;). I used my new Paula Deen cookware and it came out perfect! We're only a family of 3, so I had extra sauce left over from the spaghetti and meatball dinner I made, but I froze the remaining portion I had and will definitely use it for other recipes requiring Italian sauce! This is a keeper and I will be making it from now on.......Kudos to the chef who created this tasty recipe!!!!!!!!!! LOVED it!! 5****
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