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Tomato Meatball Sauce

5 lg Cloves garlic; chopped
1 md Onion; chopped
2 tb Olive oil
2 28-oz cans tomato puree
1 28-oz can crushed tomatoes
1 28-oz can water
1 c Dry red wine
2 tb Sugar
1 ts Basil (or 1 bunch fresh)
1/2 ts (each) pepper, chervil, parsley, and thyme
1/4 ts (each) oregano, rosemary; crushed
1/2 ts Fennel seed; crushed
2 Bay leaves

1 1/2 lb Lean ground beef
1/2 c Seasoned breadcrumbs
1/2 ts (each) parsley and basil
Garlic powder to taste
Pepper to taste
1/2 c Romano/Parmesan cheese mix
2 Eggs; beaten
1/4 c Milk

Sauté garlic and onions in oil. Add all ingredients to a slow cooker and cook on LOW 8 to 10 hours, stirring occasionally. Add meatballs the last hour, OR if using cubes of roast, or spareribs, or any other meat, add to slow cooker at the beginning.

Mix meatball ingredients well and form into medium-size balls. Adjust consistency with milk if necessary. Add to slow cooker the last hour.

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