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Fresh Tomato Sauce (Spaghetti)

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 Servings
Calories: 170kcal
Author: asclavijo

Ingredients

Saute in 2 Tbsp olive oil

  • 1 1/2 cup onion diced
  • 6-8 portabello mushrooms

Stir in

  • 2 tsp garlic minced

Add and simmer

  • 3 cans whole plum tomatoes crushed 14.5 oz cans
  • 1/2 cup beef broth or reserved meatball pan drippings
  • 1/2 cup parsley
  • 1 Tbsp sugar
  • 1 tsp crushed red pepper flakes
  • salt to taste

Serve over pasta garnished with fresh parsley

    Instructions

    • Saute onions & mushrooms in olive oil over med-high heat in large pan until translucent, about 4 minutes
    • Stir in garlic. Cook just until you smell it, about 30 seconds.
    • Add tomatoes, pan drippings, parsley, sugar, pepper flakes, and salt. Simmer 15 minutes. Start boiling water for pasta.
    • Add cooked meatballs to the sauce & simmer uncovered for 10 minutes to heat through.
    • Cook pasta according to package directions, drain.
    • Stir in the cooked pasta & toss to coat
    • Garnish pasta & meatballs with grated parmesan cheese

    Nutrition

    Calories: 170kcal | Carbohydrates: 37g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 545mg | Potassium: 1523mg | Fiber: 9g | Sugar: 22g | Vitamin A: 1444IU | Vitamin C: 43mg | Calcium: 139mg | Iron: 5mg