The other night I tried this new version on an old dinner staple. After the first bite, my son turns to me and says, "Keep this one. This is really good. Can you make it this way from now on?"
"NO!" I'm thinking, and all of a sudden memories flood back to my childhood. You see, my mother made this same type of sauce. Mostly paste went into her cauldron along with lots of different types of meat. It was never my favorite. But, a few years back my mother made this long ago once-a-week-fare for a family dinner. My son took one bite and was in love. "Why don't you make it Grandma's way?"
So I humbly share with you the "richer" sauce recipe for those of you out there that like a sauce that sticks to your ribs.
1 slice of American bread, torn
1/4 cup of milk
1 large egg, beaten
1 lb. lean ground beef
1/4 cup Parmesan cheese
1 cup minced onion, divided
1 tsp. minced garlic, divided
1 1/2 tsp. oregano, divided
1 tsp. salt
1/4 tsp. pepper
1 can tomato paste
2 cans (15 oz) tomato sauce
1 1/2 cups water
In bowl place bread, milk, egg and mix until it forms a paste. Add ground beef, 1/2 cup onion, 1 tsp. garlic, 3/4 tsp. oregano, salt, and pepper. Until just combined. Form into about 15 meatballs.
In crock pot add, paste, tomato sauce, water, remaining onion, garlic, and oregano. Add a bit more salt and pepper to taste.
Drop meatballs directly into crock pot. The flavor will be utterly amazing and will have little fat if your using the lean ground beef.