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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The sauce gets better after the flavors blend in the refrigerator a few days. The sauce and the meatballs should be frozen seperately. Ingredients:
1 tablespoon olive oil |
1 cup diced onion |
1 cup sliced mushrooms |
1/4 cup diced green bell pepper |
6 garlic cloves, crushed |
3/4 cup dry red wine |
3/4 cup water |
1/4 cup chopped fresh parsley |
1 tablespoon sugar |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 bay leaves |
1 (28-ounce) can whole tomatoes, undrained and chopped |
1 (6-ounce) can tomato paste |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, mushrooms, bell pepper, and garlic; sauté 5 minutes or until tender. Add remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
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