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Italian Spaghetti Sauce with Meatballs

Reviewed: Jan. 9, 2013
I've been making this recipe for years and its still a favorite! My family begs me to make it every time I come back in town. I have altered it a bit to my taste, however, as follows: No onion in the sauce. I also use a combination of tomato sauce and tomato paste (always hunts) instead of the whole peeled tomatoes, this makes it more "sauce-like" and can easily be altered to the thickness you or your guests prefer. It also requires much less simmer time. I also brown my meatballs first, and then cook them at 350 for 20 min before letting them simmer in the sauce for a bit. These steps cut down the cook time immensely!
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