Homemade Spaghetti and Meatballs

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: homemade spaghetti and meatballs, homemade spaghetti sauce, mom's spaghetti

Prep Time: 40

Cook Time: 6

Total Time: 6 40

Servings:

Calories: 355kcal

Homemade Spaghetti and Meatballs just the way mom makes them. Just a handful of ingredients makes the perfect sauce.

Print Recipe

Equipment

Garlic press

Ingredients

1/4 cup olive oil
2 medium yellow onions , chopped *see notes
4-6 cloves garlic , pressed or finely minced *see notes
84 ounces crushed tomatoes
28 ounces diced tomatoes
2 tablespoons fresh oregano , minced
2 teaspoon ground black pepper
4 bay leaves
1-2 pounds cooked meatballs
1 pound Italian sausage , cooked and cut into bite-size pieces*
14 ounces canned mushrooms , drained

Instructions

In a large Dutch oven or stock pot, heat the 1/4 cup olive oil over medium heat. Add the chopped 2 medium yellow onions and 4-6 cloves garlic, sauteing until translucent.
Add the 84 ounces crushed tomatoes and 28 ounces diced tomatoes, juice and all. Everything that is in the can.
Stir in the minced 2 tablespoons fresh oregano, 2 teaspoon ground black pepper and 4 bay leaves. Add the 1-2 pounds cooked meatballs, cooked and sliced 1 pound Italian sausage and drained 14 ounces canned mushrooms.
Lower to the least amount of heat possible. Cover with the lid ajar for steam to release.
Simmer for 4-6 hours, stirring every so often to prevent scorching.
When ready to serve, cook desired pasta.
Remove and discard the bay leaves.
Spoon over pasta and top with cheese or crushed red pepper flakes, if desired.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Notes

About 2 cups yellow onions.

Amount of garlic will depend heavily on your taste and the size of your garlic cloves. It you are using a large head, use 4, a small head will call for 6. If you really love garlic, use more and if you don’t, use less.
To cook sausage, bake at 350 degrees for approximately 25 minutes. Allow to cool, then slice into 1/2 inch pieces. Drain well on a paper towel lined plate before adding to sauce.

Nutrition