For the Sauce 5 lbs fresh roma or plum tomatoes cut length wise and quar8 8-10 cloves garlic, peeled 2 heads of garlic (chop the tops off) olive oil balsamic vinegar, 2 teaspoons dried oregano 4 basil leaves 1/2 purple onion quartered 3 celery stalks sliced 1 Pablono pepper sliced 1/2 white onion quartered Kosher salt Black pepper 1 teaspoon Red pepper flakes 1 tablespoon Italian seasoning Preheat the oven to 425 degrees Add the prepped vegetables to an oven safe dish Sprinkle with a generous amount of salt and pepper Add olive oil all over the vegetables, making sure they are evenly coated Now add balsamic vinegar all over the vegetables, making sure again they are evenly coated Roast in the oven at 425 degrees for 70 minutes After the vegetables have roasted, take them out of the oven Using a slotted spoon, add the vegetables to a food processor, and blend to your desired chunkiness level. For a smooth non chunky sauce use a strainer after you blend to remove the bits of vegetables (this is optional if you have picky kids or family members the flavor will still be there if you choose to do this) Now add the sauce to a large pot Add the Basil and seasonings 1 tbsp Garlic powder 1 tbsp onion powder 1 tsp salt 2 tsp black pepper 1 tsp red pepper flakes 1 tbsp oregano 1 tbsp Italian seasoning Mix to combine Add your meatballs and simmer on low for 45 minutes For the Meatballs 1 lb ground beef 1 lb Italian sausage (casings removed) 1 cup seasoned breadcrumbs 2 eggs 1 tsp salt 1 tsp black pepper 1 tsp garlic powder 1 tsp onion powder 1/2 tsp red pepper flakes Mix all ingredients in a bowl Form your meatballs To a pan on medium high heat, add a little olive oil and cook the meatballs for 10 minutes just until browned on all sides (they will finish cooking in the sauce) Serve with your favorite pasta, some garlic bread, and... Enjoy! 😉
That sauce was so good!!
For the Sauce
5 lbs fresh roma or plum tomatoes cut length wise and quar8
8-10 cloves garlic, peeled
2 heads of garlic (chop the tops off)
olive oil
balsamic vinegar,
2 teaspoons dried oregano
4 basil leaves
1/2 purple onion quartered
3 celery stalks sliced
1 Pablono pepper sliced
1/2 white onion quartered
Kosher salt
Black pepper
1 teaspoon Red pepper flakes
1 tablespoon Italian seasoning
Preheat the oven to 425 degrees
Add the prepped vegetables to an oven safe dish
Sprinkle with a generous amount of salt and pepper
Add olive oil all over the vegetables, making sure they are evenly coated
Now add balsamic vinegar all over the vegetables, making sure again they are evenly coated
Roast in the oven at 425 degrees for 70 minutes
After the vegetables have roasted, take them out of the oven
Using a slotted spoon, add the vegetables to a food processor, and blend to your desired chunkiness level. For a smooth non chunky sauce use a strainer after you blend to remove the bits of vegetables (this is optional if you have picky kids or family members the flavor will still be there if you choose to do this)
Now add the sauce to a large pot
Add the Basil and seasonings
1 tbsp Garlic powder
1 tbsp onion powder
1 tsp salt
2 tsp black pepper
1 tsp red pepper flakes
1 tbsp oregano
1 tbsp Italian seasoning
Mix to combine
Add your meatballs and simmer on low for 45 minutes
For the Meatballs
1 lb ground beef
1 lb Italian sausage (casings removed)
1 cup seasoned breadcrumbs
2 eggs
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp red pepper flakes
Mix all ingredients in a bowl
Form your meatballs
To a pan on medium high heat, add a little olive oil and cook the meatballs for 10 minutes just until browned on all sides (they will finish cooking in the sauce)
Serve with your favorite pasta, some garlic bread, and...
Enjoy! 😉
That's uh spicy meatuh balluh! 🤌
😂 😉 ❤
That's exactly what we were saying while we enjoyed it as well. 🤣 But it was so good we just couldn't get enough of it lol.